Lemon marshmallow pavlovas with blueberries desserts recipes
Ingredients
5 eggwhites
1/4 teaspoon cream of tartar
1 3/4 cups (385g) caster sugar
1 teaspoon white vinegar
2 tablespoons cornflour
Finely grated rind and juice of 1/2 lemon
2 x 150g punnets blueberries
300ml thickened cream, firmly whipped
Shredded lemon rind, to serve
Lemon marshmallow pavlovas with blueberries desserts recipes
Method
Step 1
Preheat oven to 200°C. Using an electric mixer, beat eggwhites until foamy. Add cream of tartar and beat until soft peaks form. Add 1 1/4 cups (275g) sugar, 1 tablespoon at a time, beating well after each addition, until thick and glossy. Using a large metal spoon, fold in vinegar, cornflour and rind.
Step 2
Spoon 6 mounds, 5cm apart, on to a large, baking paper-lined oven tray. Using a small metal spatula, shape mounds into approximate 10cm rounds with a slight hollow in the top. Place in oven on lowest shelf, reduce temperature to 130°C and bake for 25-30 minutes or until dry to the touch. Allow to cool on tray.
Step 3
Meanwhile, place remaining sugar, 2 tablespoons blueberries, lemon juice and 1/4 cup water in a small saucepan. Cook, stirring over medium heat until sugar dissolves, then simmer for 5 minutes. Allow to cool.
Step 4
To serve, lift pavlovas on to plates. Fill hollows with spoonfuls of cream. Top with remaining blueberries and lemon rind, drizzle with a little syrup mixture.
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