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