🇦🇺🇳🇿 Ultimate Pavlova Recipe Mini | Easy Classic Meringue Cake Dessert

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Add egg whites to a clean bowl and set the yolks aside.

Add 100 g of granulated sugar and a pinch of salt to the egg whites.

Whisk gently to start, then gradually add the sugar bit by bit until soft peaks form.

Add icing sugar, cornstarch, and lemon juice to the egg whites and fold gently until smooth and glossy.

Prepare a piping bag with a 1 mm star nozzle and a 7 cm circle template.

Pipe the meringue from the center outward in a spiral, building up a border around the edge to create a nest shape.

Bake in an oven preheated to 100°C for 1 hour 45 minutes.

Turn off the oven and let the meringue dry for an additional 30 minutes.

Prepare lemon curd by zesting lemons and blending the zest with 100 g of sugar for 3-4 minutes.

In a heavy-bottomed pan, whisk together egg yolks and the lemon sugar mixture until pale and smooth.

Add 140 ml of fresh lemon juice to the pan and cook over medium heat until the mixture foams and thickens, reducing heat as necessary.

Add 60 g of unsalted butter to the thickened lemon curd until smooth and glossy, then transfer to a piping bag and refrigerate.

For the frosting, whip together 100 g of Philadelphia cream cheese and 35 g of icing sugar, then add 200 g of double cream and whip to soft peaks.

Once the pavlova has cooled, fill it with lemon curd using a piping bag, then add frosting on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens