Pavlova with summer fruit

Name: Pavlova with summer fruit
Yield: 8-10 servings
Cuisine: South African
Ingredients: 5 egg whites; 300 g white sugar; 5 ml vanilla essences; 250 ml cream; 60 ml lemon curd; 0.5 kg-1kg fruit; 100 g nuts; 20 ml icing sugar

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

Something sweet and fresh for our summer Christmas dinner #myfestiverecipe

I served it with whipped cream and lemon curd but you can also serve with custard or chantilly cream

**I work on a ratio of 1 egg white with 60g of sugar.

Something sweet and fresh for our summer Christmas dinner #myfestiverecipe

I served it with whipped cream and lemon curd but you can also serve with custard or chantilly cream

**I work on a ratio of 1 egg white with 60g of sugar.

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

Something sweet and fresh for our summer Christmas dinner #myfestiverecipe

I served it with whipped cream and lemon curd but you can also serve with custard or chantilly cream

**I work on a ratio of 1 egg white with 60g of sugar.

Something sweet and fresh for our summer Christmas dinner #myfestiverecipe

I served it with whipped cream and lemon curd but you can also serve with custard or chantilly cream

**I work on a ratio of 1 egg white with 60g of sugar.

Saved

Ingredients

8-10 servings

5egg whites
300 gwhite sugar
5 mlvanilla essences
250 mlcream
60 mllemon curd
0.5kg-1kg fruit
100 gnuts
20 mlicing sugar

Saved

Steps

1

Preheat oven to 150°C. Grease baking sheet or prepare baking paper
2

Whip egg white to soft peak by hand or electrical mixer
3

While mixing add sugar gradually until firm. Add vanilla and mix
4

Make flat disk with meringue about 1cm thick and 30cm wide. Make thick edging to create a nest
5

Bake for 90 minutes and lower temperature to 100°C let dry for approximately 30 minutes
6

Filling: Whip cream and fold lemon curd in
7

Fill nest with cream. Top with fruits, nuts and sift with icing sugar
8

Best cut with separated knife. Enjoy