Citrus Pavlova with Lemon Curd

October 28, 2023 / Lyn Jones / 0 Comments

Serves: 12

Ingredients

  • 6 egg whites
  • 1.5 cups caster sugar
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 300ml thickened cream
  • 1 orange, sliced into thin rounds
    baking paper
    large dry, clean bowl

Lemon curd:

  • ¾ cup white sugar
  • 200ml lemon juice (small cup) ie 5.5 lemons
  • 1 Tab finely grated lemon rind
  • 3 eggs
  • 125g unsalted butter, cubed

To decorate:

  • Dairy Fine Easter bunnies or Choceur filled mini chocolate Easter bunnies
  • Dark chocolate Easter eggs
  • 2 passionfruit, pulp removed
  • half cup water and 1 cup white sugar (for toffee shards)

    Method

    1. Preparations. Preheat oven to 100ºC FF. Using a pencil, mark a 20cm disc on a piece of baking paper. Place prepared paper, pencil marked side down onto an oven tray.
    2. To make toffee shards: In a heavy-based small saucepan, stir sugar & water over medium heat until sugar dissolves; cook til it turns amber. Add baking paper to an oven tray and pour mixture over tray, into a thin layer. Allow to set. Break into shards, set aside.
    3. Using an electric mixer, beat egg whites in a large dry, clean bowl until soft peaks form. Gradually add the sugar, a tablespoon at a time, beating well between each addition until sugar is dissolved & mixture is thick, glossy and a ribbon trail is left when mixers are lifted.
    4. Beat in vinegar and vanilla extract. Spoon (pile?) mixture onto prepared tray.
    5. Bake on lowest oven rack for 1 hour and 15 minutes or until pavlova feels firm to touch. Cool in oven with door slightly ajar.
    6. To make lemon curd, combine all ingredients into saucepan. Whisk together and cook on low-medium heat, continually whisking slowly, until the curd is thick enough to hold marks from the whisk (and the first bubbles appear on the surface of the lemon curd). This will take between 5-6 minutes. Set aside to cool.
    7. Meanwhile, using clean electric beaters, beat cream in a large bowl until soft peaks form.
    8. Transfer pavlova to a cake stand or serving platter. Top with cream. Decorate with toffee shards, Easter bunnies, Easter eggs and orange slices. Serve drizzled with 1/3 cup of lemon curd and passionfruit pulp.

Chocolate & Hazelnut Meringue

May 4, 2020 / Lyn Jones / 0 Comments 

SERVES: Approx. 10   Looks good for Christmas Day!

Meringues:
120g pkt hazelnuts, toasted and chopped
6 egg whites
1 ½ cups caster sugar
2 tbsp cocoa, sifted

Raspberry Cream:
1 cup thickened cream
1 tbsp icing sugar mixture
120g pkt fresh raspberries

  1. Preheat oven to 140°C (120°C fan-forced). Trace 3 x 15cm diameter circles on baking paper and place onto 3 oven trays. Set aside half of the hazelnuts and finely chop remaining half.
  2. Place egg whites in electric mixer bowl, beat until firm peaks have formed. Gradually add sugar until all is incorporated and mixture is thick and glossy. Remove from machine, gently fold in hazelnuts and cocoa with a large metal spoon, until just combined.
  3. Divide mixture between prepared trays, spreading it within each of the circles. Bake for 1 hour, then turn the oven off and allow meringues to cool in the oven.
  4. For the cream, whip with sugar until firm peaks form. Raspberries – roughly squash half with a fork and fold into the cream.
  5. Assembly –  place one meringue disc onto a serving plate, top with ⅓ of the cream. Repeat process using all meringues and finishing with cream on top. Decorate with remaining raspberries and reserved hazelnuts. Allow to sit for at least 30 minutes prior to serving.
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