Vanilla Pavlova with Lemon Curd and Strawberry Compote

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Vanilla Pavlova with Lemon Curd and Strawberry Compote



Yield: 6 People

Ingredients:

Pavlova:

3/4 cup Sugar
3 Egg Whites - Room Temperature
2 tsp Cornstarch
1 tsp Vanilla Paste or Extract
3/4 tsp White Vinegar

Lemon Curd:

4 Egg Yolks
1/4 cup Sugar
Juice of 2 Lemons

Strawberry Compote:

1 Pint Strawberries - Tops removed and cut into Quarters
1/2 cup Sugar
1/2 cup Water

Method:

Preheat your oven to 250 bake (no fan).

In a stand up mixture, using a whisk attachment - add the egg whites and beat until the mix forms stiff peaks 6-8 minutes. In a separate bowl add the sugar and cornstarch together. When the egg white have become fluffy and stiff start to slowly add the sugar and cornstarch mixture 1/4 cup at a time. In between adding the sugar give the mixture 20 seconds to fully incorporate and dissolve the sugar. When the sugar has been fully incorporated add the vanilla extract, vinegar and continue to mix for another 20 seconds. Remove the bowl from the mixer and portion your pavlova on a baking tray lined with parchment paper using an ice cream scoop. Place tray in oven and bake for 45 minutes to an hour. When they pavlova is done it should not stick to the tray at all and should have a hard exterior crust. Let cool for 10 minutes before serving.

Lemon Curd:

Whisk together lemon juice, sugar, and eggs in a heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.


Strawberry Compote:

In a medium size pot add all the strawberries, sugar and water. Place over medium low heat and cook for 10 minutes of until the mixture thickens to a jam consistency, allow to cool before serving.