Pavlova made with Ann Clark Premium Meringue Powder
Pavlova is a classic summer dessert. A light, slightly chewy meringue base is heaped high with bright lemon curd, cold whipped cream and fresh berries.
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Prep Time
15 minutes
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Cook Time
90 minutes
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Servings
6
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1 cup Ann Clark Premium Meringue Powder
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½ cup water
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¼ cup lemon curd
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2 cups whipped cream
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2 cups mixed fruit (we used strawberries, blueberries, & kiwi)
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1
Preheat the oven to 300 degrees Fahrenheit. Be prepared to quickly turn the oven down to 200 degrees when you put the meringue in.
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2
In a stand mixer or with an electric mixer, whip the meringue and water together on medium-high speed until stiff, glossy peaks form. This will take about 9-12 minutes. You should be able to hold the whisk upright, and the peak on the end of the whisk will hold its shape.
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3
Gently transfer the whipped meringue from the bowl onto a sheet prepared with parchment paper. Shape into a shallow bowl using a rubber spatula.
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4
Place your meringue into the oven, and immediately turn the oven down to 200 degrees Fahrenheit. Bake for 90-100 minutes, or until the tips of the meringue are just starting to brown and the meringue is firm to the touch.
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5
Let cool in the oven for about 1 hour.
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6
Once meringue is cooled, remove from oven and slather with a healthy helping of lemon curd.
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7
Next, add a healthy helping of whipped cream.
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8
Lastly, top with the fruit of your choice. Serve immediately.
