These mini pavlovas were inspired by my trip to Australia at the beginning of the year. The pavlovas were the most delicious thing in the middle of summer.
I knew I wanted to re-create what I'd enjoyed so much in an individual form. I made little mini meringes and topped with a dollop of whipped cream, some lemon and strawberry curd and the lovely local strawberries.
I served these as part of a mini dessert spread at a wedding and I'm told they were the hit of the party!
Pavlova- Donna Hay Modern Classics Book 2
4 egg whites
1 cup superfine sugar
3 teaspoons cornflour
1 tsp white vinegar
Preheat the oven to 300f
Beat the egg whites until frothy, then start to add the sugar slowly while beating. Continue whipping on a med/high speed until the mixture has a medium peak. Fold in the cornflour and vinegar then pipe 3 inch circles onto a silpat or parchment paper.
Place in oven then reduce temperature to 250f and bake for an hour, turn the oven off with the door ajar and allow to cool.
Lemon Strawberry Curd
100g (4oz) butter
225g (8oz) sugar
3 eggs plus 1 yolk, beaten
grated rind and juice of 2 lemons
1/2 cup strawberry puree, strained
Melt butter on a double boiler, add remaining ingredients and whisk over the heat until the mixture coats the back of a spoon, taking care that the mixture doesnt boil.
Pour into clean jars and keep refridgerated for up to 2 weeks.
Assemble pavlovas as soon before eating as possible. Take the meringe, add a tablespoon of unsweetened whipped cream, then some lemon curd and top with sliced strawberries.