Blueberry and Lemon Curd Pavlova
This is my no-fail pavlova recipe. It has a crisp shell and marshmallowy centre. To date, it has never failed me and I can’t even count how many times I have made it!
- 6 medium egg whites
- 1 ½ cups caster sugar
- 2 teaspoons cornflour
- 1 teaspoon white vinegar
Lemon curd cream
- 1 ¼ cups cream
- 1 pod of vanilla seeds
- ¾ cup lemon curd* store-bought or see recipe below
- 2 punnets fresh blueberries
- Preheat oven to 130 degC/265 Fahrenheit (not fan bake). Line a baking tray with baking paper, and mark a 18-20cm circle on it using a plate as a stencil.
- Place egg whites in a clean, dry bowl and whip with an electric beater until stiff peaks form.
- Gradually add caster sugar whilst continuously beating. Continue beating on high speed for 10 minutes until all the sugar has dissolved and the meringue mixture is very thick and glossy.
- Beat in cornflour and vinegar.
- Spoon meringue mixture into the circle on the baking paper, making sure the base is covered well. If you like you can smooth the mixture out to create a flat surface, but I prefer to leave it in dollops and swirls.
- Bake in oven for 1 hour 15 minutes. Turn off oven and leave to cool in the oven completely without opening the oven door. Don’t worry if the pavlova has a few cracks in it – this is completely normal, and it will be covered up with cream later anyway! Once cooled, the pavlova can be stored in a large dry, air-tight container for a few days.
- When ready to serve pavlova, whip cream and vanilla until soft peaks form then gently fold through three quarters of the lemon curd.
- Spread lemon curd cream over pavlova, garnish with fresh blueberries and drizzle with remaining lemon curd.
*Lemon curd recipe
- Whisk 4 egg yolks with ½ cup caster sugar in a medium-size glass or metal bowl, until well combined. Whisk in ½ cup freshly squeezed lemon juice. Sit bowl above a pot of gently simmering water (or use a double boiler) and stir mixture continuously with a wooden spoon until mixture is a sauce consistency and has thickened enough to lightly coat the back of the wooden spoon, about 10 minutes. Set aside in the fridge to cool before using (it will thicken as it cools).
It may sound strange, but older eggs are the best for making meringue – eggs that are around seven days old are ideal, the whites whip up much better than those of very fresh eggs. The eggs should also be at room temperature before whipping. Finally, leave the pavlova in the oven to cool completely before opening the oven door. This combination of tangy lemon and sweet delicate blueberries works wonders, I think it could take over the classic kiwifruit and strawberry combo!