Pavlova with Lemon Curd & Seasonal Fruit
Ann Clark Premium Meringue Powder can be used to make this base to hold the silky and tart lemon curd mousse and seasonal fruit. We love the combination of blackberries and kiwis to complement the lemon and vanilla flavors.
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Prep Time
20 minutes
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Cook Time
2 hours 5 minutes
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Servings
8
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1 cup Ann Clark Premium Meringue Powder
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½ cup water
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½ batch (2 cups) Ann Clark Lemon Curd Mousse
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1 cup (6 ounces) fresh blackberries
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2 large kiwis, peeled and sliced
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Small edible flowers or mint leaves, optional
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Stand Mixer with whisk attachment or electric mixer
Equipment Needed:
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1
Preheat oven 350°F. Prepare a large rimmed baking sheet with a piece of parchment.
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2
Whisk meringue powder and water in the bowl of stand mixer with whisk attachment or an electric mixer on medium-high, until stiff and glossy peaks form, about 10 minutes.
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3
Spread pavlova mixture into an 8-inch circle and 2 inches high, on top of the reserved baking sheet with parchment, making decorative peaks with the back of a large spoon and a slightly dip in the center to hold the fillings.
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4
Place pavlova in preheated oven, and immediately reduce heat to 225°F.
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5
Bake pavlova until it is firm and dry on the outside, and soft in the inside, about 2½ hours.
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6
Turn off oven and let the pavlova cool inside the oven, about 30 minutes.
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7
Top with Lemon Curd Mousse, fresh fruit, edible flowers or mint, if desired.
Photo by Laura Kanya
