Ingredients for Pavlovas With Lemon Curd And Tropical Fruit
- 3 large egg whites (if making your own meringue)
- Caster Sugar
- Vanilla Essence
- Zest of 2 lemons
- Juice of 2 lemons
- 2 large eggs
- 50g unsalted butter, cubed
- Cream
- Bananas
- 1 ripe mango, diced
- Passion Fruit
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How to Make Pavlovas With Lemon Curd And Tropical Fruit
- Preheat oven to 150°C (300°F).
- If using homemade pavlova shells, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, beating well after each addition, until stiff, glossy peaks form. Gently fold in vanilla extract.
- Line a baking tray with parchment paper. Spoon meringue mixture into six small nests (approximately 2 tablespoons each).
- Bake for 20 minutes. Reduce oven temperature to 120°C (250°F) and bake for a further 10 minutes. Turn off the oven and leave pavlovas to cool completely in the oven with the door slightly ajar.
- To make the lemon curd: In a heatproof bowl, whisk together lemon zest, lemon juice, sugar, eggs, and butter.
- Place the bowl over a pan of simmering water (double boiler), ensuring the bottom of the bowl doesn't touch the water. Whisk constantly for 15-20 minutes, or until the curd thickens. Do not boil.
- Remove from heat. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let cool completely.
- Whip lactose-free whipping cream until soft peaks form. Gently fold whipped cream into the cooled lemon curd.
- Spoon lemon curd mixture into the cooled mini pavlovas.
- Top with sliced banana, mango, and passionfruit. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
219g
Fat
62g
Carbs
21g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Low Protein Desserts Eggs Dairy Fruit Australian Oven Dinner Party Summer Eggs Dietary Low Sodium Seasonal Low In Something Tropical Fruit Bananas Mango Taste Mood Sweet Equipment Presentation Served Cold
