Layered Lemony Pavlova
A billowy, double pavlova layered with lemon curd, cream and berries is certain to thrill everybody.
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LAYERED LEMONY PAVLOVA
6 giant egg whites, at room temperature
Pinch of cream of tartar
1½ cups caster sugar
2 teaspoons lemon juice
2 teaspoons cornflour
1 teaspoon vanilla extract
300ml evenly whipped cream
1 cup lemon curd
2 punnets recent berries, to brighten
Icing sugar, to mud
Preheat the oven to 120°C (not fan-bake). Draw two 20cm diameter circles on two sheets of baking paper, flip the paper over and place on baking trays.
Put the egg whites and cream of tartar in a bowl and whisk with an electrical mixer on low at first, then improve the pace steadily till tender peaks kind.
Steadily add the sugar and proceed whisking till the combination may be very thick and shiny and all of the sugar has dissolved.
Use a big metallic spoon to fold within the lemon juice, cornflour and vanilla. Spoon the meringue onto the centre of the paper circles, dividing it between the 2. Use a palette knife or the again of a spoon to rigorously unfold meringue to the sting of the circles, increase the edges and swirling the tops.
Bake for 1¼ hours, swapping oven trays between oven ranges midway by means of. Flip off the warmth and go away the pavlovas within the oven, with the door closed, to chill for a number of hours or in a single day (to scale back cracking).
To assemble: Place one pavlova on a serving plate; spoon half the whipped cream excessive and drizzle with half the curd. Add the second pavlova layer, pile cream on prime and drizzle with curd. Scatter with berries and mud evenly with icing sugar.