Blackberry & lemon mini pavlovas
MAKES 12
(PICTURED on page 161)
We love these little beauties baked in paper, but you could place quenelles (elegant scoops shaped with a spoon) of meringue straight onto baking paper instead. A tarter-thanusual lemon curd offsets the sweetness of the pavlova, while juicy blackberries add a burst of summer fragrance.
INGREDIENTS
225g (about 6) egg whites
1½ cups caster sugar
1½ tsp white vinegar
1 tsp cornflour
Finely grated zest 1 lemon, plus extra to serve 300g mascarpone
LEMON CURD 4 egg yolks
50g caster sugar 100ml lemon juice 60g butter, diced
BLACKBERRY SYRUP
100g blackberries, plus 24 extra to serve 100g caster sugar
1½ Tbsp Chambord liqueur
Juice 1 lemon
2 Tbsp water
1 Preheat oven to 150°C and line 12 largish (125ml) muffin holes with paper cases.
2 Whisk egg whites and a pinch of salt in an electric mixer (or use electric beaters) to soft peaks (4-5 minutes). With beaters running, gradually add sugar and whisk until firm and glossy (2-3 minutes). Whisk in vinegar, fold in cornflour and lemon zest, then spoon into cases.
3 Place in oven, reduce to 120°C and bake until crisp but not coloured (1¼-1½ hours). Turn off heat and leave in oven, door closed, for 3-4 hours. Meringues will keep in a container for 1 day.
4 For lemon curd, whisk yolks and sugar in a pan, add lemon juice and butter, and stir over medium heat until thick and smooth (3-4 minutes). Transfer to a bowl and chill. The curd will keep in an airtight container in the fridge for 5 days.
5 For the blackberry syrup, stir all the ingredients in a small pan over medium-high heat until sugar dissolves. Bring to a simmer and cook to a light syrup (5-6 minutes). Cool then swirl through mascarpone.
6 Serve mini pavs topped with curd, blackberry mascarpone, extra lemon zest and blackberries.