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Mini lemon custard pavlovas
Mini lemon custard pavlovas
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Aussie pavlova: Crispy on the outside, marshmallowy inside. Perfect party dessert.
Ingredients:
  • 4 egg whites, at room temperature
  • 215g (1 cup) caster sugar
  • 20.00 gm custard powder, sifted
  • 300ml ctn double cream
  • 320g (1 cup) lemon curd or lemon butter
  • Fresh raspberries, to serve
  • Pure icing sugar, to dust
Instructions:
  • Preheat your oven to 120°C and prepare 3 baking trays with non-stick baking paper.
  • With an electric beater, whip the egg white in a clean, dry bowl until stiff peaks form. Slowly incorporate the sugar, adding one tablespoon at a time, while beating continuously until the sugar melts and the mixture is velvety smooth. Integrate the custard powder until well combined.
  • Fill a piping bag equipped with a 1cm star nozzle. Create 5cm-round nests on the paper, spacing them about 5cm apart.
  • Lower the oven temperature to 100°C and bake the meringues for 1 hour, or until they are crisp and dry. Turn off the oven and let the meringues cool completely inside with the door closed.
  • Spoon the cream and lemon curd onto the pavlovas, then garnish with raspberries and a sprinkle of icing sugar.

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