HILA'S LEMON BERRY PAVLOVA

Lucky for us, our Creamery and Cafe pastry chef, Hila Perry has shared her Lemon Berry Pavlova recipe. Hila's Pavlova is deceptively simple to make and sure to impress, with its crisp exterior, soft, marshmallowy centre, and fruity toppings.

INGREDIENTS

MERINGUE

4 egg whites (160g)

Pinch of salt

1 3/4 (180g) cups icing sugar, Sift.

1/2 teaspoon vanilla essence

1 teaspoon vinegar

2 1/2 teaspoons cornflour

LEMON CURD

75g fresh lemon juice

Zest of 1 lemon

75g sugar

4 egg yolks

110g SOD cultured Butter cut to small pieces at room temperature

STRAWBERRY COULIS

250g Strawberries

25g caster sugar

METHOD

  1. Start the meringue by whipping egg whites and salt, gradually add the sifted icing sugar.

  2. Keep whipping until the mixture is glossy and your meringue mix is stiff enough to hold over your head without falling.

  3. Add vanilla and vinegar and keep whipping until all mixed up.

  4. Fold the cornflour into the mixture using a silicone spatula.

  5. Line a baking tray with baking paper, create 6 rough-looking meringue dollops with a flat top.

  6. Bake at 170° for 5 minutes.  Drop the temperature to 120° on the oven setting and continue to bake for another 1.5 hours.

  7. Turn the oven off and allow the meringue to cool down before taking it out of the oven.

8. To make your lemon curd mix the lemon juice, zest, sugar and egg yolks in a heat-proof bowl. 

9. Boil water in a pot over the stove, once the water starts to simmer, Place the bowl over the pot creating a double boiler.

10. Mix the mixture over heat until it thickens.

11. Once thick, remove from heat and gradually mix the butter in until completely incorporated with dollop smooth texture. Cool overnight.

12. To make your strawberry coulis blend strawberries and sugar together with a stick blender.

Keep refrigerated.

To serve: Place your pavlova on a serving dish or plate, with a round tip and pastry piping bag, pipe lemon curd sporadically add dollops of whipped Schulz Organic Dairy Pure Cream. Top with your favourite in-season summer berries, mint leaves and drops of strawberry coulis. Enjoy!