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Light and fresh, Pavlova is the perfect ending to a Christmas dinner. The meringue base is crisp on the outside and marshmallow-like inside, topped with tangy lemon curd, sweet raspberry coulis, and fresh berries. The mint adds a refreshing touch, making it a delightful dessert to share.
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Wipe the bowl and whisk with vinegar.
Whisk egg whites and salt on low speed until bubbly, then increase speed to soft peaks.
Add sugar gradually while whisking, then continue whisking until stiff peaks form.
Rub a small amount of meringue between your fingers; it should feel smooth.
Whisk in lemon juice and vanilla. Fold in cornflour gently.
Shape the meringue into a circle on a lined tray.
Bake at 130°C for 90 minutes.
Turn off the oven and let the meringue cool completely inside.
Decorate with lemon curd, raspberry coulis, fresh strawberries, raspberries, blueberries, and mint.
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Ensure the bowl and whisk are completely clean and free of grease by wiping them with vinegar.
Gradually add sugar to the egg whites to achieve a smooth and stable meringue.
Rub the meringue between your fingers to check for sugar granules; it should feel smooth before baking.
Let the meringue cool completely in the oven to prevent cracking.
Can I use store-bought lemon curd?
Yes, store-bought lemon curd works perfectly if you don't have time to make your own.
Why do I need to wipe the bowl and whisk with vinegar?
Vinegar removes grease, which can prevent the egg whites from whipping properly.
How do I know when the meringue is ready to bake?
The meringue should form stiff peaks and feel smooth when rubbed between your fingers.
Can I use other fruits for topping?
Absolutely! You can use any fruits you like, such as kiwi or passionfruit.
What should I do if my meringue cracks?
Cracks are normal and can be hidden with toppings like lemon curd and berries.
