I can’t believe it took me so long to post a Nigel Slater’s recipe! And to make my first pavlova 🙂 So I’m glad he is the chosen chef for the next six months at I Heart Cooking Clubs.
Ok, I’ll admit it: this is very time-consuming. But so worth it! And most of it can be made ahead – which I didn’t, I made the lemon curd and whipped the cream whilst the meringue was baking
I had some problems transferring the meringue disk from the baking tray to the serving plate and this was probably due to my haste at turning off the oven because the pav was starting to brown. But in the end it turned out so yummy and moreish that we turned a blind eye to the looks 😛
(adapted from Nigel Slater’s Lemon and Passion Fruit Pavlova)
6 egg whites
375g caster sugar
3 tsp cornflour
a few drops of white wine vinegar
300ml double or whipping cream
3 tbsp caster sugar
5 tbsp lemon curd
450g your choice of berries (I used frozen mixed berries)
Preheat oven to 180°C and line a baking tray with parchment (use the bottom of a loose bottomed cake tin to draw a circle of about 23cm on the other side of the parchment).
Put the egg whites in the bowl of an electric mixer, add a pinch of salt and beat them at a medium to fast speed until they are thick and glossy. Add the sugar in three lots, only adding the next when the previous is thoroughly mixed in. It is ready when the meringue gets stiff and shiny. Fold in cornflour and vinegar.
Scoop meringue onto the prepared tray, making it as round and even as possible. Flatten the top gently and put into the oven. After a minute or two, turn the oven down to 150°C and bake for 70 minutes. Turn the oven off and leave the pavlova to cool inside the oven.
Meanwhile, whip the cream until it forms soft peaks. Beat in the sugar, then fold in the lemon curd.
Run a palette knife around the edge of the pavlova and carefully transfer it to a serving plate. Spread the lemon cream lightly on top of the soft meringue and garnish with the berries.
NOTE: This red sauce is simply the liquids of the defrosted berries 😉