Importance Score: 20 / 100 🔵
Nigella Lawson’s Lemon Pavlova Recipe Gains Popularity Among Dessert Enthusiasts
Celebrity chef Nigella Lawson’s
Home bakers have expressed delight with the
Ingredients
Yields 8-12 servings
- 6 large egg whites
- 375g caster sugar
- 2 ½ teaspoons cornflour
- 2 unwaxed lemons
- 50g flaked almonds
- 300ml double cream
- 325g lemon curd (store-bought or homemade)
Method
Preparation
Begin by preheating your oven to 180°C (160°C fan/gas mark 4). Line a baking tray with baking parchment.
Meringue Base
In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, one spoonful at a time, continuing to whisk until the meringue is stiff and glossy.
Sprinkle the cornflour over the meringue. Finely grate the zest of one lemon using a microplane, as recommended by Lawson, and add to the mixture.
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Incorporate two teaspoons of lemon juice. Gently fold all ingredients together until well combined.
Spoon the meringue onto the prepared baking tray, shaping it into a circle approximately 23cm in diameter. Smooth the sides and top of the meringue.
Baking
Place the meringue in the preheated oven. Immediately reduce the oven temperature to 150°C (130°C Fan/gas mark 2) and bake for one hour.
Cooling
After one hour, remove the meringue from the oven and allow it to cool completely. To prevent cracking, avoid placing it in a cold environment. Lawson suggests leaving it inside the oven with the door fully open if your kitchen is cold.
Assembly
Shortly before serving, carefully invert the pavlova onto a large, flat serving plate or board so that the underside is now facing upwards. Lawson advises doing this in advance to allow the “tender marshmallow belly of the pav [to] meld with the soft topping.”
Toasted Almonds
Toast the flaked almonds. Place them in a dry frying pan over medium-high heat. Cook until they begin to colour, shaking the pan frequently to prevent burning. This should take about a minute. Transfer the toasted almonds to a cold plate and set aside.
Cream and Lemon Curd
Whip the double cream until thickened and airy, achieving a “soft voluptuousness.” Set aside.
In a separate bowl, lightly beat the lemon curd to loosen it. Taste and, if desired, add additional lemon zest and a squeeze of lemon juice to adjust the sweetness.
Final Touches
Using a spatula, gently spread the lemon curd evenly over the meringue base. Top with the whipped cream, creating peaks as you would with meringue topping.
Sprinkle the reserved toasted flaked almonds and the zest of the remaining lemon over the cream. Serve the