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Pavlova with lemongrass infused cream and strawberry curd
This mini pavlova recipe features crispy, delicate meringue shells topped with luscious strawberry curd and a refreshing lemongrass-infused whipped cream.
Servings 8 pavlovas
Calories 161 kcal
Make Mini Pavlova Preheat oven to 250 F.
Clean bowl and hand mixer to get rid of all traces of oil/grease.
Whip egg whites. Once egg whites are frothy, add in sugar a bit at a time. Whip to stiff peaks.
Add in vanilla and vinegar and whip for another several seconds to combine.
Spoon onto a baking sheet lined with silpat or parchment paper.
Makes 8 mini pavlova, use back of spoon to create well in center.
Bake for 50-60 minutes or until dry on outside and hollow sounding.
Turn off oven and leave door open, allowing pavlovas to cool.
Remove from oven.
Make lemongrass whipped cream Cut lemongrass stalk into pieces.
Bring cream to simmer in small saucepan. Add lemongrass and remove from heat.
Let sit until cool and strain. Toss the lemongrass.
Refrigerate the cream, and when cool, whip with sugar to taste.
The strawberry curd makes much more than you need for the pavlovas. Use it on things like bread, toast, cake, etc.
Strawberry curd recipe
Calories: 161 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 11 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 41 mg | Sodium: 24 mg | Potassium: 76 mg | Sugar: 13 g | Vitamin A: 438 IU | Vitamin C: 1 mg | Calcium: 24 mg | Iron: 1 mg