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    Wednesday, March 09, 2016

    Lemon marshmallow pavlovas with blueberries desserts recipes



     
    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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    Item Reviewed: Lemon marshmallow pavlovas with blueberries desserts recipes Rating: 5 Reviewed By: Mrs. Chef
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