
Raspberry, Chocolate and Lemon-Curd Pavlova
- Cooking and Prep: 3 h
- Serves: 4
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Contains:
Ingredients (9)
For the Meringue
For the topping
Start Cooking
Prepare the Pavlova
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Heat oven to 130° C/266° F fan. Cover a tray with Gefen Parchment.
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Whisk egg whites until stiff, then whisk in the sugar, 1 tablespoon at a time, until the meringue looks glossy.
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Whisk in the vinegar, cornflour and vanilla.
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Spread the meringue inside the tray in a circle shape creating a crater by making the sides a little higher than the middle. Bake for 1 hour, then turn off the heat and let the pavlova cool completely inside the oven.
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Whip the cream with 3 heaped tablespoons of the curd and then spread the cream over the meringue.
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Put the raspberries and grate chocolate on the cream and finally dollop some more lemon curd over it.
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