Dessert/ Gluten Free

PAVLOVA WITH LEMON CREAM & BERRIES

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Ingredients

  • Serves 6-8:
  • ​For the meringue:
  • 4 (extra large) egg whites, at room temperature
  • ​a pinch of salt
  • 1 cup sugar
  • 2 teaspoons corn starch
  • ​1 teaspoon pure vanilla extract
  • ​1 teaspoon lemon juice or vinegar
  • ​zest of a medium sized lemon
  • For the cream:
  • ​1 and 1/2 cups cold heavy whipping cream
  • 3 tablespoons confectioner's sugar
  • 1/2 teaspoon vanilla
  • ​1 teaspoon lemon zest
  • 1 pint fresh strawberries
  • 1/2 pint assorted blueberries and raspberries

Instructions

1

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Draw a 8-inch circle on the parchment paper. Turn the paper over so that you do not get pencil marks on your meringue.

2

In a tabletop mixer bowl, add the egg whites and salt. Beat them with the whisk attachment until frothy.

3

​While the mixer is running, slowly add the sugar and vanilla extract until the mixture becomes stiff and glossy. About 6 minutes.

4

5

​Sift the cornstarch over the whipped egg whites. Add the lemon juice and carefully fold it in with a spatula.

6

​Spread the mixture onto the parchment paper inside the circle. Spread it carefully, creating a bowl shape in the center. Create swirls and spikes around the edges.

7

Bake at 300 degrees for one hour. Turn the oven off after one hour and leave the meringue inside for 1 more hour. It will be crispy on the outside and marshmallowy on the inside.

8

​Prepare the whipped cream while meringue is cooling. Combine the heavy whipping cream, vanilla and confectioners sugar in a large bowl. Whip until thick and creamy. Fold in the lemon zest with a spatula.

9

Fill the center of the cooled meringue with whipped cream and top with the berries.

10

​Enjoy!

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