raspberry and lemon curd pavlova

Preparation

1. Preheat the oven to 140 C. Draw a 22 cm circle onto a large square of non-stick baking parchment and use to line a flat baking sheet.
2. Place the egg whites in a really clean and grease-free bowl with the cream of tartar, and whip with an electric whisk until they hold their shape and form soft peaks. Add half the sugar, spoon by spoon, continuing to whisk until the meringue is glossy and thick. Fold in the remaining sugar with a large metal spoon, followed by the cornflour and the vinegar.
3. Pile onto the baking sheet in a circle, flattening the top slightly, and run a palette knife around the edges for smooth, straight sides. Bake for 1 hour until crisp on top.
4. Remove from the oven and leave to cool slightly before carefully inverting onto a serving plate. Leave to cool completely before removing the paper from the base as this will help prevent the meringue from cracking.
5. Whip the cream to soft peaks then gently fold in the lemon curd, keeping a marbled effect. Pile the cream onto the pavlova, scatter with the raspberries, and werve.
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7. Rating: 2.75/5 (8 votes)
   Rating 2.75/5
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