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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A lemon filling. From Celia Goodrick-Clark Recipe of the day. I made this for a dinner party - it was absolutely wonderful. I used non stick paper, put the pavlova on another sheet and rolled it up before it cooled. Simple to unroll and fill. Ingredients:
4 egg whites |
1 1/2 cups sugar |
1 teaspoon real vanilla essence |
1 teaspoon white vinegar |
2 tablespoons boiling water |
1 tablespoon brown sugar |
1 tablespoon coconut |
4 egg yolks |
1/2 cup sugar |
1 lemon, juice and zest of (about 3 tablespoons) |
1 cup whipped cream |
Directions:
1. To make the pavlova: Beat the egg whites until soft peaks, then slowly add the sugar. When stiff, add the vanilla essence, white vinegar and boiling water.
2. Spread the mixture about 2cm (3/4 inch) thick in the shape of a rectangle onto a foil-lined baking sheet. Sprinkle with a mixture of brown sugar and coconut and bake for 10 - 15 minutes at 150C/300Fgas 1-2. Cool and turn out onto a clean tea towel.
3. To make the filling: beat the egg yolks lightly and add the sugar, lemon rind and juice. Microwave on medium until thick - check and stir at 30 second intervals. Cool and mix with the cream.
4. Spread over the pavlova and roll up, using the tea towel to help.
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