Description
This easy, small scale pavlova is perfect for a celebration, filled with lemon spiked cream, winter citrus fruits and pomegranate.
Ingredients
Scale
- 2 Large Egg Whites
- 120g White Caster (Granulated) Sugar
- 1/2 tsp Vanilla Extract
- 1/2 tsp White Wine Vinegar
- 1/2 tsp Cornflour
- 100ml Double Cream
- 1/2 tbsp Icing (Confectioners) Sugar
- 1/2 tsp Lemon Curd
- 4 Large Blood Oranges, segmented (this is how you do it!)
- Large Handful Pomegranate Seeds
- Small Handful Small Mint Leaves
Instructions
- Pre-heat the oven to 130 degrees (270 fahrenheit) and line a baking tray with baking parchment.
- In a stand mixer or using an electric hand whisk (I have this one, and these), in a large, clean bowl beat the egg whites until they are just stiff. Gradually whisk in the sugar, spoonful by spoonful until the mixture is thick and glossy. Whisk in the vanilla extract for flavour, and the vinegar and cornflour to stabilise the mixture.
- Spoon the mixture onto the baking parchment, shaping it into a high sided nest. A few tips: to make sure your meringue is a nice circle that fits on your plate, draw around it with a pencil on the baking parchment before you start shaping your base so you have a guide. Also, stick the baking parchment onto the tray by dabbing a bit of the mixture under each corner.
- Bake for an hour, then turn off the oven and allow it to go completely cold before you remove the meringue.
- To assemble the pavlova, whip together the cream, icing sugar and lemon curd until only just stiff enough to spoon – you want it to hold its shape, but still be quite floppy! Spoon it into the middle of the meringue, and arrange the blood orange slices.
- Scatter over the pomegranate seeds and mint leaves, before serving immediately.