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Lemon, Lime and Raspberry Pavlova

by Cathryn Dresser for Magimix UK

Lemon, Lime and Raspberry Pavlova

Preparation : 30 min Resting : -
Cooking : 1 hr 30 min Equipment : Patissier bowl: egg whisk
Difficulty :
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Serves 10-12 :
6 egg whites
1 tbsp custard powder
1 tsp lemon juice
300 ml double cream
150 g mascarpone
50 g icing sugar + 2tbsp
Zest and juice of 1 lemon and 1 lime
3 tbsp lemon curd
200 g raspberries
1Preheat the oven to 150°C.
2Whisk egg whites in Patissier bowl with the cap off for 3-5mins until stiff. Mix the custard powder and caster sugar in a separate bowl and add this a spoonful at a time through the Patissier bowl lid, whilst the machine is whisking, until the sugar is incorporated. Next, add the lemon juice and whisk for a further 30 seconds, until you have a smooth glossy meringue mix.
3Place a 25cm circle of baking parchment onto a flat baking tray and spoon the meringue mixture into the centre, spreading the mixture to fill the circle, leaving some peaks. Place the meringue in the oven, immediately turning the heat down to 120°C and bake for 1½ -2hours until lightly golden. Remove from the oven and leave to cool.
4Toss the raspberries and icing sugar in a bowl, squeeze over the juice of a lime and put to one side. In the Patissier bowl, whisk cream, mascarpone, sugar and zests for 1 minute until thick and smooth. Tip the cream into a bowl and ripple the lemon curd through with a spoon.
5Place the meringue onto a serving plate or stand and then spread the cream mixture over the top. Finish with a scattering of raspberries and serve.
by Cathryn Dresser

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