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Strawberries top a glorious sweet meringue base with the tang of lemon curd cream to bring it together

Sensational Strawberry Pavlova

James Morton
The pavlova meringue recipe is from James Morton's How Baking Works, but the strawberry and lemon pavlova variation is my own combination. 
5 from 2 votes
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Dessert
Cuisine Australian
Servings 8
Calories 407 kcal

Ingredients
 

  • 4 medium egg whites
  • 200 grams caster sugar
  • 600 millilitres double cream
  • 4 tablespoon lemon curd
  • 300 grams strawberries

Instructions
 

For the meringue

  • Preheat your oven to 120C/100C fan/Gas 1/2.2. Into a large clean bowl (not plastic or silicone), place the egg whites.  They should be free of any trace of yolk - if there is any remaining, use an eggshell to scoop it out and use a torch or the light on your phone to make sure there is none left.
  • Using an electric whisk or stand mixer on the highest speak available, whisk the whites until light, fluffy and stiff.
  • When they're not getting any bigger, start adding the caster sugar, a teaspoon at a time, still whisking on the highest speed.
  • When it's all incorporated, keep whisking for a bit longer before setting aside.4. Use a wee touch of the meringue to stick a sheet of baking paper to a baking tray.
  • Then, scoop your meringue into one massive circular blob.  Try to make it thinner in the middle and thicker towards the edges.  A thicker crust is required because so much of the centre will become soggy when laden with cream.
  • Bake your meringue for approximately 2 hours - I like a bit of beige (even brown) on my Pavlova.
  • Leave it to cool on the tray.

For the topping

  • Whip the cream by hand in a cold bowl until just coagulated add 3 tsp of the lemon curd and fold gently through the cream. 
  • Hull and half the strawberries.
  •  Scoop about half the cream on top of the meringue disc and spread it around. 
  • Add about a third of the kiwi fruits then cover completely with another layer of cream and swirl through the remaining tbsp of lemon curd, then top with the rest of the fruit. Preferably in a big pile. 
  •  You can serve immediately or keep in the fridge and serve the following day.

Notes

You can use any soft fruit to top your pavlova.  The original recipe by James Morton features kiwi fruit, I've mixed strawberries and kiwi fruit as a topping before and that is totally delicious. 

Nutrition

Calories: 407kcalCarbohydrates: 35gProtein: 3gFat: 28gSaturated Fat: 17gCholesterol: 102mgSodium: 82mgPotassium: 138mgSugar: 32gVitamin A: 1105IUVitamin C: 22.5mgCalcium: 55mgIron: 0.2mg