To be honest, I had been experimenting make the best kek lapisp; in another words, I had been trying and failing a lot but to no avail. Making lots of kek lapis means I have lots of leftover egg whites. I kept thinking to myself that I can freeze the egg whites and make meringue some other day. Pavlova just didn't come to my mind. Not until I stumbled upon Nigella Lawson's recipe.
I am not really fond of this dessert or cake from New Zealand. Maybe because I dislike how overly sugary sweet it is. But I still like the texture. I like how crispy the exterior is and I get to bite into a marshmallowy interior. It is like eating a crunchy cloud. I knew if I am to make a pavlova, I need to adjust to my tastebuds and I guess Nigella Lawson's recipe caught my attention.
I didn't follow her recipe entirely. I adjusted the measurements as I am making an 8 inch sized pavlova and also according to my preference. Maybe perhaps in the future, I will make my own lemon curd. In that way, I can really control the amount of sweetness, don't you agree? As a lemon lover, I want this pavlova to be lemony thru and thru, so I added limoncello and lemon confit. Yes, I will choose lemon over chocolate. In closing, I have a question for you lovely people. Is this a cake or a dessert? Anyway, I really hope you will give this recipe a try.
Inspired By Nigella Lawson
(Make one 8 inch pavlova)
Egg Whites, 160g Approximately 4
Granulated Sugar, 200g
Cornflour, 1.5 TSPFresh Lemon Juice, 1.5 TSP
Good Quality Lemon Curd, For Spreading
Heavy Whipping Cream, 150ml
Limoncello Homemade or Store-bought, 2 TBSP
Fresh Lemon Zest, 1/2 Lemon
Toasted Almond Flakes, 35g
Lemon Confit Finely Minced, Pinch
Please visit my "Limoncello Tiramisu Debunked" page for the limoncello recipe.
Please visit my "How To Make Lemon Confit" page for the recipe.
Preheat oven to 180 degree celsius or 360 fahrenheit.
Draw an 8 inch round circle on a parchment paper with a pencil and cut it to the size of your baking tray.
In a large bowl, add egg whites.
Using a hand or stand mixer, whisk egg whites to soft peaks.
While still continue to whisk, gradually add in the sugar, cornflour and lemon juice.
Continue whisking until stiff peaks form or until the meringue is light + glossy and the sugar as completely dissolved.
*When you touch the meringue and rub it with your fingers, there shouldn't be any grains of sugar.*
Dollop the meringue onto the 4 corners of the parchment paper, penciled side up.
Flip the parchment paper and adhere the 4 corners onto the baking tray, penciled side down.
Transfer the meringue into the circle that you drew.
Using an offset spatula and smoothen the meringue and maintaining it in a round shape as much as you can.
Transfer into the oven and immediately turn the heat down to 150 degree celsius or 300 fahrenheit.
Bake for about 1 hr.
Remove from oven and set aside to cool slightly.
It will crack at the top.
Carefully, transfer the meringue onto a cake stand or serving plate, upside down.
This way you get an even surface to lay the toppings.
Spread a layer of lemon curd onto the pavlova, adjust to preference.
In a large bowl, add whipping cream.
Using a hand or stand mixer, whip the cream until soft peaks form.
*Depending on how sweet your lemon curd is, you can add icing sugar into the whipping cream as per your preference.*
Add in limoncello and lemon zest.
Fold to combine well.
Transfer the whipped cream on top of the lemon curd.
Lastly, sprinkle toasted almond flakes and lemon confit over the top.
Slice and serve immediately, or serve chilled.