Ingredientes para Pavlova With Lemon Cream And Berries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- Vanilla Extract
- Parchment Paper
- 1 cup lemon curd
- 1/2 cup sour cream
- Mixed Berry
- Fresh Lemon Zest
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Cómo preparar Pavlova With Lemon Cream And Berries
- Preheat oven to 225°F (110°C).
- In a medium bowl, whisk together 1 cup granulated sugar and 2 tablespoons cornstarch until well combined.
- In a large bowl, beat 4 large egg whites at medium-high speed with a heavy-duty electric stand mixer for 1 minute.
- Add 1/2 teaspoon cream of tartar and 1/4 teaspoon salt, beating until blended.
- Gradually add the sugar mixture, 1 tablespoon at a time, beating at medium-high speed until the mixture is glossy, stiff peaks form, and the sugar dissolves. This will take about 5-7 minutes.
- Beat in 1 teaspoon vanilla extract.
- Gently spread the meringue mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in the center of the meringue to hold the filling.
- Bake at 225°F (110°C) for 1 hour and 30 minutes, or until the meringue is pale golden and the outside has formed a crisp crust.
- Turn off the oven. Let the meringue stand in the oven, with the door closed and the oven light on, for 12 hours.
- Meanwhile, in a small bowl, whisk together 1 cup lemon curd and 1/2 cup sour cream until smooth.
- Cover and chill the lemon cream in the refrigerator until ready to use.
- Spoon the lemon cream mixture into the indentation in the center of the meringue.
- Top with your favorite fresh berries (approximately 2 cups).
- Garnish with lemon zest, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
101g
Fat
5g
Carbs
8g
