Ingredients Jump to Instructions ↓

  1. 4 egg whites, at room temperature

  2. 215g (1 cup) caster sugar

  3. 2 tbs custard powder, sifted

  4. 300ml ctn double cream

  5. 320g (1 cup) lemon curd or lemon butter

  6. Fresh raspberries, to serve

  7. Pure icing sugar, to dust

Instructions Jump to Ingredients ↑

  1. Preheat oven to 120°C. Line 3 baking trays with non-stick baking paper.

  2. Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Beat in the custard powder.

  3. Spoon into a piping bag fitted with a 1cm star nozzle. Pipe 5cm-round nests, about 5cm apart, on the paper.

  4. Reduce oven to 100°C. Bake for 1 hour or until crisp and dry. Turn oven off. Leave meringues in oven, with the door closed, to cool completely.

  5. Divide the cream and lemon curd among pavlovas. Top with raspberries and dust with icing sugar.


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