Name: Lemon Curd and Almond Rolled Pavlova
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: Australian
Ingredients: 4 large egg whites; 1 1/2 cups castor sugar (300g); teaspoon x 1 cornstarch (cornflour); teaspoon x 1 white vinegar; 2 teaspoons vanilla extract; 3-4 tablespoon flaked almonds; cup Lemon Curd Lemon curd - Super quick and easy; 9 fl oz (250ml) whipping cream

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Lemon Curd and Almond Rolled Pavlova is one of those knock-out desserts that everyone wants the recipe for. The pavlova is simplicity itself using either a mixmaster or handheld mixer you’ll be ready for the oven in 15 minutes! Filled with our 10-minute lemon curd and whipped cream you’ll have this mastered in no time. Lemon curd and almond rolled pavlova is the taste of summer. Lip puckering, sweet lemon curd, fresh cream and the airy lightness of the meringue is heaven. Topped off with the nutty flavour of toasted almonds. Bliss! Impressive and so easy.

Eggs

Egg whites beat up to a large volume providing that the eggs are fresh and at room temperature. If you forget to take your eggs out beforehand you can pop the whole eggs into a bowl of ‘lukewarm water’ for 10 minutes to take the chill from them. If you’re unsure about separating egg whites do one at a time in a separate bowl. Don’t get any yolk mixed in with the whites or the fat in the yolk will inhibit the whites from beating up.

lemon curd and almond rolled pavlova egg whites beating vanilla, vinegar and cornstarch in metal bowl — adding vanilla, vinegar and cornstarch to whites

lemon curd and almond rolled pavlova beating egg whites in metal bowl — whisking egg till stiff

lemon curd and almond rolled pavlova beginning to whisk egg whites in metal bowl — whisk whites on medium till soft and foamy

Rolling The Pavlova

Lemon Curd and Almond Rolled Pavlova is very forgiving when you come to rolling it. If you’ve rolled it a little too loosely just unroll it and start again. Just make sure you give yourself plenty of paper depth so you can roll and keep it moving whilst still on the baking paper.

lemon curd and almond rolled pavlova spread with cream and lemon curd ready to roll — pavlova spread with cream and lemon curd ready to roll

lemon curd and almond rolled pavlova on baking paper beginning to roll — using paper to roll the pavlova

emon curd and almond rolled pavlova finished rolling on a white platter — plated pavlova ready to serve

lemon curd and almond rolled pavlova completed rolling on baking paper and teatowel — completed roll before wrapping baking paper and tea towel around

lemon curd and almond rolled pavlova with filling being rolled on baking paper and tea towel — first roll of the pavlova

Unrolling Paper and Serving

When you’re ready to serve take pavlova from the fridge. Unwrap teatowel and paper. Using the paper slide your pavlova onto the serving plate and gently pull the paper out from beneath it.

8-10 serves

Lemon Curd and Almond Rolled Pavlova

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This pavlova is an absolute winner. Do yourself a favour and make this recipe. Toasted almonds on the outside contrast with the sweet and tangy lemon curd and slight crust of the pavlova.

Ingredients

4 large egg whites
1 1/2 cups castor sugar (300g)
teaspoon x 1 cornstarch (cornflour)
teaspoon x 1 white vinegar
2 teaspoons vanilla extract
3-4 tablespoon flaked almonds
cup Lemon Curd Lemon curd - Super quick and easy
9 fl oz (250ml) whipping cream

Instructions

Preparation

Preheat oven to 360f (180c) on bake, not fan
Line a swiss roll pan approx 14 x 10 inches (35 x 25 cm) with baking paper

Pavlova

Put egg whites in mixmaster bowl and beat on medium till whites are foamy (about 1 minute)
Raise speed to high and gradually add sugar one tablespoon at a time beating for around 10 seconds between spoonfuls
Continue beating on high till mixture is white and glossy and stiff peaks form (around 7-10 minutes)
Rub a little of the mixture between your fingertips and if you can still feel sugar continue beating till you can't feel the sugar
Turn mixmaster off and add the vanilla, vinegar and cornstarch (cornflour)
Mix on low until vanilla, vinegar and cornstarch (cornflour) is incorporated ( about 20 seconds)
Using a spatula scrape meringue into the pan and level the top for even cooking. The mixture doesn't need to be perfectly smooth.
Sprinkle almonds evenly over top of the meringue
Place in preheated oven for 12-15 minutes or until almonds are a light golden colour Keep a close eye on meringue as all ovens are different
Test with a skewer which should come out clean. If not pop back in the oven for a minute and then retest with a skewer.
There should be a very thin crust on the pavlova
Remove cooked pavlova from oven and place on a cooling rack

Filling Pavlova

Spread a clean tea towel on the bench and layer two overlapping pieces of baking paper on top of the tea towel
Lift cooled meringue onto baking paper with the almond top on the baking paper
Peel baking paper off gently
Whip cream
Spread with lemon curd, then spread the cream over the curd
Lift tea towel and baking paper and gently roll away from you till you have a roll
Trim ends of pavlova with a serrated knife for a cleaner look - optional
Twist ends of the tea towel and baking paper and place in the refrigerator
When ready to serve unroll towel and paper and gently lift onto a serving plate
Enjoy!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 315Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 63mgSodium 91mgCarbohydrates 42gFiber 0gSugar 41gProtein 4g

Nutritional information provided here is only intended as a guide.