Description
Light meringues filled with silky lemon curd and topped with fresh fruits. These Mini Pavlovas are the perfect Sweet Sunday treat for brunch, coffee, or any time you crave a delightful dessert. Simple, elegant, and impressive on any plate!
Ingredients (for 8–10 mini pavlovas)
Meringues:
- 4 egg whites (room temperature)
- 200 g sugar
- 1 tsp cornflour
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla (optional)
Lemon Curd:
- 3 egg yolks
- 100 g sugar
- 80 ml lemon juice
- Zest of 1 lemon
- 60 g butter, cubed
To Serve:
- Fresh fruits
- Whipped cream (optional)
Instructions:
- Meringues: Whip the egg whites until frothy. Gradually add sugar until stiff and glossy. Fold in cornflour, vinegar, and vanilla. Pipe small nests onto a lined baking tray. Bake at 110–120°C for 1h15min. Let cool completely in the oven.
- Lemon Curd: On low heat, whisk yolks, sugar, lemon juice, and zest until slightly thickened. Remove from heat, add butter, and mix until smooth. Let cool.
- Assembly: Top meringues with whipped cream (optional), add lemon curd, and decorate with fresh fruits.
Extra Tip: Assemble just before serving to keep the meringues crisp.
Enjoy!
Description
Light meringues filled with silky lemon curd and topped with fresh fruits. These Mini Pavlovas are the perfect Sweet Sunday treat for brunch, coffee, or any time you crave a delightful dessert. Simple, elegant, and impressive on any plate!
Ingredients (for 8–10 mini pavlovas)
Meringues:
- 4 egg whites (room temperature)
- 200 g sugar
- 1 tsp cornflour
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla (optional)
Lemon Curd:
- 3 egg yolks
- 100 g sugar
- 80 ml lemon juice
- Zest of 1 lemon
- 60 g butter, cubed
To Serve:
- Fresh fruits
- Whipped cream (optional)
Instructions:
- Meringues: Whip the egg whites until frothy. Gradually add sugar until stiff and glossy. Fold in cornflour, vinegar, and vanilla. Pipe small nests onto a lined baking tray. Bake at 110–120°C for 1h15min. Let cool completely in the oven.
- Lemon Curd: On low heat, whisk yolks, sugar, lemon juice, and zest until slightly thickened. Remove from heat, add butter, and mix until smooth. Let cool.
- Assembly: Top meringues with whipped cream (optional), add lemon curd, and decorate with fresh fruits.
Extra Tip: Assemble just before serving to keep the meringues crisp.
Enjoy!