Pavlova…perhaps the dessert mostly associated with summer! It’s light and airy texture; paired with a fresh, seasonal fruit topping; makes this the perfect summer indulgence. It has been a popular Summer dessert for a long time, and over the years people have incorporated many different flavours and fillings, although, around here, most people tend to stick to whipped cream and fresh fruit.

• 2ml salt

• 100gr sugar

• 100gr Castor sugar

• 5ml corn flour (maizena)

• 2ml vinegar OR lemon juice

LEMON FILLING

• 4 egg yolks

• 50gr Castor sugar

• 50ml lemon juice

• 12,5 ml finely grated lemon rind ( I did without this and it turned out fine)

• 190ml fresh cream, whipped

STEP 1:

Trace a 20cm diameter circle on a piece of greaseproof paper. Place paper on a baking tray. Set aside.

STEP 2:

Place egg-whites in a clean grease free bowl (preferably stainless steel). Add salt and beat until stiff. Gradually add sugar a little bit at a time. Beat well until dissolved. Fold in Castor sugar and cornflour using a metal spoon. Fold in vinegar ( I continued using my stand mixer on low speed).

STEP 3:

Spread a thick layer within the drawn circle. Place remaining meringue in a piping bag. Pipe around outer edges to form sides of the case. Bake at 110 deg Celsius for abut 1 1/2 to 2 hrs or until meringue is crisp and lightly browned. Turn off oven and leave to cool with door open.

STEP 4:

Whisk egg yolks until frothy. Gradually add sugar, beating well after each addition. Add lemon juice and rind. Place mixture in a saucepan over simmering water. Stir over heat until mixture thickens; approximately 10 min. Remove from heat, leave to cool. Lastly, fold in whipped cream.

TO COMPLETE:

Spoon filling into meringue case. Decorate with rosettes of cream and a slice of lemon peel.

• I think I baked mine slightly too long as the base of one half was a bit too crisp. I won’t go beyond 1 1/2 hrs in my oven, however this will vary from oven to oven. I will instead use the guideline in step 3 and turn the heat off once shell is crisp and slightly brown.

• I will NOT decorate with fruit! The instruction did not include a fruit topping and I didn’t listen!! I found that it drowned out the flavour of the lemon filling, which was a pity, because the beauty of this Pavlova is it’s filling.

• I absolutely loved the filling! I would even make it as a mousse on it’s own. I am already imagining substituting the lemon juice with other flavours for a unique Pavlova each and every time! Mango puree and Berry puree is on the top of my list!

• Because of the long baking time and cooling process, I made the meringue case and filling the day before I needed it. I stored the meringue in an airtight container, and filling in the fridge; and I assembled it on the day!