Pavlova is an impressive and sweet dessert made from egg whites – with a soft Marshmallowy interior and a crispy meringue exterior. Topped with a mascarpone whipped cream and your choice of other toppings. I used lemon curd and fresh blueberries and garnished with some chopped mint leaves. But I’ve also topped it with peanut butter sauce and chocolate sauce along with some of my homemade peanut butter cups. So so good! Your pav, your choice!
Be sure to top the shell no more than an hour before serving. It’s best eaten the same day, because you’ll need to cover and refrigerate any leftovers. Once refrigerated, the shell loses its crispiness. It’s no less tasty, though!
Nutrition information is for the pavlova shell and mascarpone whipped cream only.
Lemon Blueberry Pavlova:
1. Best to separate egg yolks from the whites when cold – they are more likely to separate easily and fully. Then let the whites get to room temperature to get the best ability to whip them up.
2. To make caster, or superfine, sugar from regular, granulated sugar, whiz it up in a spice grinder or blender for 5-8 seconds, a half cup at a time. 1 cup caster sugar weighs 220-225g.
3. Serve your Pavlova immediately after topping, to avoid any collapse. It will last picture-perfect for 20-30 mins, if you are lucky!
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