Brown sugar pavlova
Ingredients
- icing sugar, for dusting
- 2 tbsp lemon, zested
- 2 kiwis, peeled and cut into chunks
- 80 g raspberries
- 1/2 cup blueberries
- 250 g strawberries, some cut into halves and some in quarters
- 325 g Woolworths lemon curd
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 100 g light brown sugar
- 4 tsp corn flour
- 170 g caster sugar
- 2 free range egg whites
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 120°C. In a clean bowl, begin whipping the eggs using either an electric hand mixer or a whisk. Once the eggs whites become fluffy in texture add the corn flour and begin slowly adding the caster sugar and in stages.
- Once the meringue has become thick and has a glossy sheen begin adding the brown sugar slow while continuing to whisk. Add the vanilla and cinnamon then whisk for another 2 minutes on a high speed once all the sugar has been added.
- Prepare a baking tray lined with baking paper. Add large spoonfuls of the mixture to the baking paper before smoothing into a rough circle. Blob the remaining mixture over to create some height and texture to the Pavlova.
- Place the Pavlova in the preheated oven to slowly bake for 50 minutes to an hour or until the outside is firm and the inside still a bit marshmallowy.
- Switch off the oven and allow the Pavlova to cool inside the oven until completely cooled.
- Spoon over all the lemon curd before topping with the fruit, sprinkle over the lemon zest and finish with a dusting of icing sugar.
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