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Lemon and raspberry pavlovas

(5 ratings)

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Lemon and Raspberry Pavlovas
Lemon and Raspberry Pavlovas
  • Makes: 6

  • Prep time:

  • Cooking time:

Leave the pavlovas unfilled and they’ll keep in an airtight container for 3-4 days.

Ingredients

  • 3 medium egg whites
  • 175g (6oz) caster sugar
  • 5ml (1tsp) cornflour
  • 5ml (1tsp) white wine vinegar
  • 90ml (6tbsp) fromage frais
  • 90ml (6tbsp) Greek yogurt
  • 30ml (2tbsp) lemon curd
  • Fresh raspberries to decorate

Method

  1. Preheat the oven to 150°C, 275°F, Gas 1. Line a large baking sheet with parchment. Draw 6 10cm (4in) circles on the parchment. Turn the paper over.
  2. Whisk the egg whites in a clean, grease-free bowl until they're stiff. Gradually whisk in the sugar, 15ml (1tbsp) at a time, to form a firm and glossy meringue.
  3. Blend the cornflour and vinegar together and fold into the meringue. Divide the meringue between the circles, making a slight dip in the centre with the back of a spoon.
  4. Bake for 1-11/4hrs until light golden and crisp on the outside. Cool for 5 mins, then peel off the paper and leave the meringues to cool completely.
  5. Place the fromage frais in a bowl and fold in the Greek yogurt and lemon curd. Spoon into the pavlovas, decorate with the raspberries and serve.

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