Raspberry and Lemon Pavlova
Sweet, crunchy meringue topped with creamy lemon curd and fresh raspberries. The perfect Valentines Day dessert for anyone looking for a lighter, chocolate free option. Leftover lemon curd will hold for a week in the refrigerator. It's so good, it probably won't last that long!
Coconut Meringues
120 g egg whites
100 g granulated sugar
100 g powdered sugar
50 g unsweetened shredded coconut
Whip egg whites in a mixer, when frothy, slowly add the granulated sugar. Whip until medium-firm peaks.
Fold in the powdered sugar and coconut until combined, being careful not to deflate the meringue.
Drop in large spoonfuls onto a parchment lined sheet pan, sprinkle with extra coconut if desired.
Bake at 200 degrees for 2-3 hours or until fully dry. Store meringues in an air tight container at room temperature until ready to use.
Lemon Curd
300 g sugar
200 g lemon juice
5 eggs
300 g butter
Whisk all ingredients together in a metal bowl and place over a double boiler.
Cook curd until it thickens and is the consistency of hollandaise sauce.
Strain through a fine mesh strainer and cool over ice until ready to use.
Pavlova Assembly
Coconut Meringues
Lemon Curd
Fresh raspberries or strawberries
Unsweetened whipped cream
Place about 2 tablespoons of curd onto each meringue, top with halved raspberries and whipped cream. Serve immediately.