Pavlova with lemongrass infused cream and strawberry curd
An airy crisp pavlova topped with lemongrass infused cream and strawberry curd.
Servings 8 pavlovas
Calories 161kcal
Equipment
Ingredients
- 2 egg whites about 80 grams
- scant 1/2 cup sugar
- 1/2 t vanilla
- 1/2 t white vinegar
- 1 cup whipping cream
- 3 stalks lemongrass
- sugar to taste
- strawberry curd recipe in notes below
Instructions
Prep
- Preheat oven to 250° F.
Pavlovas
- Clean bowl and hand mixer to get rid of all traces of oil/grease.
- Whip egg whites.2 egg whites
- Once egg whites are frothy, add in sugar a bit at a time.scant 1/2 cup sugar
- Whip to stiff peaks.
- Add in vanilla and vinegar and whip for another several seconds to combine.1/2 t vanilla, 1/2 t white vinegar
Bake
- Spoon onto a baking sheet lined with silp mat or parchment paper. Makes 8 mini pavlovas- 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.
Lemongrass Whipped Cream
- Cut lemongrass stalk into pieces.3 stalks lemongrass
- Bring cream to simmer in small saucepan.1 cup whipping cream
- 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.sugar
Assemble
- Spoon cream onto pavlovas and top with strawberry curd.strawberry curd
Video
Notes
The strawberry curd makes much more than you need for the pavlovas. Use it on things like bread, toast, cake, etc.
Recipe here.
Nutrition
Calories: 161kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 24mg | Potassium: 76mg | Sugar: 13g | Vitamin A: 438IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
