Lemon Syllabub, Pistachio and Almond Nougat Pavlova (gf)
This fabulous, boozy cream is rich and tangy with citrus zest and lemon juice, making it the perfect complement to the crunchy meringue, chewy nougat and nutty pistachios.
SYLLABUB 300ml cream
1 tablespoon finely grated lemon zest
3 tablespoons lemon juice 3 tablespoons icing sugar ¼ cup limoncello 2 teaspoons brandy
1 teaspoon finely grated orange zest
PAVLOVA
6 large egg whites
1½ cups caster sugar 1 tablespoon cornflour 2 teaspoons lemon juice 1 teaspoon vanilla extract
TO ASSEMBLE
200 grams soft or brittle almond nougat
¼ cup chopped pistachios
SYLLABUB: Combine all the ingredients in a bowl and whip to soft peaks. Cover and chill for several hours or up to 2 days.
PAVLOVA: Trace a 20cm-diameter circle on a sheet of baking paper. Turn the paper over and place on a greased, flat baking tray.
Preheat the oven to 120°C regular bake.
Whisk the egg whites to soft peaks, then gradually add the sugar, 1 tablespoon at a time. Whisk until thick and glossy and the sugar is dissolved. The mixture should be smooth when rubbed between your fingertips. Any undissolved sugar will cause the meringue to weep. Sift over the cornflour and add the lemon juice and vanilla. Using a large metal spoon, fold into the meringue. Spoon the meringue into the centre of the circle on your baking paper, then, using the back of a large spoon, carefully spread it to the edge of the circle, building up the sides and swirling the top, keeping the meringue as high as possible. Bake for 1½ hours. Turn off the oven and, with the door closed, leave the meringue inside to cool completely.
TO ASSEMBLE: Gently whisk the syllabub to firm peaks and dollop over the pavlova. If using soft nougat, cut into slim pieces, or, if using brittle nougat, break into rough chunks. Arrange the nougat on top and sprinkle with the pistachios. SERVES 8