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 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

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.

Make The Strawberry Curd

Prepare the strawberry curd according to the strawberry curd recipe. (see link in article description.)

Assemble

Spoon cream onto pavlovas and top with strawberry curd.

Notes

The strawberry curd makes much more than you need for the pavlovas. Use it on things like bread, toast, cake, etc.

Strawberry curd recipe

Nutrition