I know, I know, again this Lemon Curd …. but I promise you will love this recipe!!!
When I made it for friends, they were exstatic! I was told that the meringue itself was to die for! Just a little bit crunchy on the outside and soft on the inside without it being the same style as a Pavlova. It’s a middle thing between a normal meringue and the pavlova! Together with the creme and the topping this makes a combination which ends every meal as a feast.
This dessert is also endlessly variable! You can top it with any fruit or compote. The Lemon Curd will add an additional panache to the dessert but is not a must.
If you are looking for Pavlova recipes I can only suggest these 3 delicious variants. The traditional Pavlova, Chocolate Pavlova With Poached Pears And Walnut Brittle and the Pavlova Christmas Wreath.
Other Meringue recipes are Windringerl – Austrian Meringue Christmas Tree Decoration, Italian meringue, Hazelnut Nougatine meringue Cake, Apple Meringue Pie With Its Strawberry Rhubarbe Variation, Eton Mess or the Rustic Redcurrant-Meringue Cake.
My Cookbook: Dinner is ready!
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
Ingredients for 10 – 12 nests
- For the meringue nests
- 4 egg whites
- 2 tsp lemon juice
- 2 pinches of salt
- 240 g icing sugar
- For the cream
- 150 ml whipped cream
- 100 g mascarpone
- 3 tbsp sugar
- 1 tsp vanilla paste
- For the garnish
- 3 – 4 tbsp pistachio kernels, chopped
- 150 g raspberries
- 50 g Lemon Curd
Preheat the oven to 100 C fan oven. Place a baking sheet (or baking paper) on the baking tray.
Beat the egg whites with the lemon juice and salt until stiff and gradually add the icing sugar. Continue beating the egg whites until they are glossy (approx. 5 minutes). Place the beaten egg whites into a piping bag with a nozzle, pipe 10 – 12 small meringue nests onto the baking tray and bake in the oven for approx. 50 minutes until light. Remove the nests and leave to cool.
Whip the cream until stiff. Mix the mascarpone with the sugar and vanilla until smooth and fold in the whipped cream. Fill the cream into the nests either with a piping bag or with a small spoon.
Garnish with a spoonful of Lemon Curd, the pistachios and the raspberries.
Easter variation: Also decorate with small speckled chocolate eggs.
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