Easter Lemon Curd Pavlova
Lemon Curd Pavlova with Mini Chocolate Eggs, a delicious dessert for your Easter menu. It's crunchy and crisp on the outside, and soft, marshmallow-like inside, so light and delicate, perfect to impress your guests. The cream and lemon curd work wonderfully well together to give a silky, smooth texture, and the Easter eggs bring colour and a touch of Spring.
Servings: 1 pavlova
Calories: 1986kcal
Equipment
- Oven
Ingredients
- 4 egg whites
- 200 g caster sugar
- 300 g whipped cream
- ½ cup lemon curd
- mini chocolate eggs to decorate
Instructions
- Pre-heat the oven to 100 degrees Celsius (212 Fahrenheit).
- Beat the egg whites until you get soft peaks, then gradually add the sugar and continue to beat until you get stiff peaks, and a shiny, meringue consistency.
- Line a large baking tray with non-stick baking paper, and arrange the egg whites in a large circle the size of a plate, mine had approximately 2 cm in height.
- Bake for 80 minutes, then turn the oven off, and leave the pavlova to cool down undisturbed for at least 2-3 hours without opening the oven door at all.
- Top with whipped cream, lemon curd and mini chocolate eggs.
Notes
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
Nutrition
Calories: 1986kcal | Carbohydrates: 306g | Protein: 26g | Fat: 77g | Saturated Fat: 48g | Cholesterol: 228mg | Sodium: 564mg | Potassium: 637mg | Sugar: 292g | Vitamin A: 2055IU | Calcium: 303mg