Pavlova is based on a meringue baked at very small fire, which I combined it with whipped cream, lemon cream and fresh strawberries.

Ingredients:

For meringue:

  • 5 egg whites
  • 200 g sugar
  • 1 tablespoon of starch

For lemon cream:

  • the juice and peel from 3 lemons
  • 3 yolks
  • 50 g butter
  • 1 cup of sugar
  • vanilla

For whipped cream:

  • 200 ml liquid whipped cream

Extra:

  • strawberries

First, prepare the meringue. Beat the egg whites until you obtain a foam, then add the sugar and until it become a firm foam and finally add the starch.

Put a baking sheet in the tray, and place the meringue in circles shape and then bake at very small fire, approx. 80-100 degrees, for almost an hour.

While meringues were baking the oven, I made the lemon cream using: the juice and peel from 3 lemons, 3 yolks, 50 grams of butter, a cup of sugar and a little vanilla. First I mixed in a saucepan the juice and the lemon peel, I added the yolks and I mixed well. I put the saucepan in a steam bath and add the sugar, butter, stirring continuously.

After the sugar has completely melted, I changed the saucepan, because I strained the cream in the new saucepan and left the cream on a small fire for about 10 minutes, stirring constantly until it thickens a little.

After the meringues were baked, I let them cool in the oven, while I prepared 200 ml of whipped cream to decorate the pavlova cake

I love this dessert because it’s delicate, soft inside and crispy outside. And the combination of fruits was amazing.

Spring Pavlova With Lemon Cream and Strawberries
 
Pavlova is based on a meringue baked at very small fire, which I combined it with whipped cream, lemon cream and fresh strawberries.
Author:
Recipe type: Desert
Ingredients
For meringue:
  • 5 egg whites
  • 200 g sugar
  • 1 tablespoon of starch
For lemon cream:
  • the juice and peel from 3 lemons
  • 3 yolks
  • 50 g butter
  • 1 cup of sugar
  • vanilla
For whipped cream:
  • 200 ml liquid whipped cream
Extra:
  • strawberries