Lemon Meringue Rolled Pavlova
It's Easier than you Think.. simple and delicious recipes from the Cook School by Jo Seagar; published by Random House New Zealand.
- 6 egg whites
- 2 cups caster sugar
- 1 teaspoon cornflour
- 1 teaspoon vanilla
- 1 teaspoon malt vinegar
- ½ cup flaked almonds
- 300 ml icing sugar to dust
- 1 cup cream, whipped lemon curd
Preheat the oven to 150°C. Coat a 25 x 35 cm sponge-roll or slice tin with non-stick baking spray and line with non-stick baking paper.
Beat the egg whites in a large metal, china or glass bowl (not plastic) with an electric mixer until really foamy. Slowly, with the mixer still going, add the caster sugar, a spoonful at a time until all the sugar has been incorporated and the meringue is thick and glossy white. Fold in the cornflour, vanilla and vinegar.
Spoon into the prepared tin, spreading to the edges, and sprinkle with the flaked almond.
Bake for 25 minutes.
Lay a sheet of baking paper on a flat surface and sprinkle with icing sugar. Turn the pavlova out on the baking paper, almond side down. Cool completely.
When cold, spread with the whipped cream and dollop the lemon curd on top. Using the baking paper to help you, roll up from the long side into a round log shape. Don’t worry if the surface cracks. Transfer carefully to a serving platter or board, and dust again with icing sugar before slicing to serve.
John Hawkesby’s wine recommendation
No 1. Family Estate Rose
Brick Bay 2010