Pavlova with lemon curd

Category: Confectionery
Pavlova with lemon curd

Ingredients

for meringue
proteins (eggs of the 1st category) 4 things
powdered sugar 200 g
corn starch 1 tbsp. l
lemon juice 1 tbsp. l
for lemon Kurd
yolks 4 things
sugar 150 g
lemon juice 100 ml
lemon zest 2 pcs
butter 80 g
for cream
fat cream 33-35% 250 ml
almond petals (dry in a pan) 50 g

Cooking method

Beat the whites until fluffy, first at low speed, then increasing to medium. Gradually add the powdered sugar, increase the speed to maximum and beat until firm. Add the starch and lemon juice at the end.
Draw a circle with a diameter of 21-23 cm on baking paper and distribute the protein mass.
The oven must be preheated to 180 degrees. We put the baking sheet in the oven and immediately reduce the temperature to 130 degrees. Bake for 1.5 hours, then turn off the oven, open the door and leave the meringue to cool completely for about 2-3 hours.
Lemon Kurd is best done in advance, it can be stored in the refrigerator for several days. To prepare the Kurd, add the yolks, sugar to a small saucepan, grind them a little with a whisk, pour in lemon juice, add zest and soft butter. Put on fire and constantly stirring, cook the mass until thickened, do not bring to a boil. The Kurd is ready if there is a clear line on the spoon. Strain the mixture through a sieve, cover with foil in contact and cool.
For the cream, beat the cream until soft peaks. Fry the almond petals until golden brown in a dry frying pan.
We collect the cake. On the finished meringue, gently apply lemon curd, whipped cream on top, sprinkle with almond petals and lemon zest.
Pavlova with lemon curd

The dish is designed for

4 servings

Cooking program:

oven

Note

For fans of lemon curd, I suggest trying another Pavlova. An amazing combination of taste!
Culinary Recipe (by Gala): Cake "Pavlova".
Culinary Recipe (by Gala): Chocolate "Pavlova".

zvezda
Gala, Galrchka! I will love Pavlova !! What a beauty. .. and how on time !! Today I bought 1.5 kg of lemons, and in requests to cook a Kurd in Kenwood !! And then look what!
Thank you, everything is perfect !! On the very first day off, your beauty !!
Volgas
Wow! The beauty!
irina23
Checkmark, how beautiful and delicious it looks! I took it to the bookmarks, I will bake it like I buy everything for baking.
Mandraik Ludmila
Galya, it is a masterpiece! I love Pavlova!
Tatyana1103
Galina "Pavlova" and even with lemon curd
Gala
Girls, thanks!
An amazing dessert: minimal time consumption, and the result (I'm not afraid of this word) - exquisite.
Ava11
Galawhat beauty!
eye
Gala, Galina, please accept my admiration!
Always interested in the question: what is the maximum time before submission?
I got used to baking cakes in advance, but here, I suppose, it should be eaten day in and day out?
I have never tried Pavlova ...
Cvetaal
Galina, masterpiece!
Zakharovna
Quote: ok

Gala, Galina, please accept my admiration!
Always interested in the question: what is the maximum time before submission?
I got used to baking cakes in advance, but here, I suppose, it should be eaten day in and day out?
I have never tried Pavlova ...
Oka, send someone dispossessive thread? I also want to try.

Girls, tell me, is she enta Pavlova springing inside the cake or a crunchy meringue?




Galya, very nice!
Gala
Girls, thanks!
Quote: ok

Always interested in the question: what is the maximum time before filing?
I got used to baking cakes in advance, but here, I suppose, it should be eaten day in and day out?
Tanya, baked meringue, if necessary, can be stored in a dry place for several days. Decorate before serving.But with the cream, it needs to be stored in the refrigerator. It is quite worth it and does not go limp for at least a couple of days. No longer stood, ate. It is not convenient to transport, very fragile.
Zakharovna, Olya, regular Pavlova with a crust on the outside, soft (like a soufflé) on the inside.

About the crust. It can be baked in less time (1 hour), but then the crust will be thinner and break easily, the cream will not hold on to it.
zvezda
Gala, I'm sorry to wedge myself in, but it turned out cool in my dryer .. and more, because I can add tartar here ??
eye
Quote: Zakharovna
Oka, send someone dispossessed? I also want to try.
ZakharovnaWhat kind of old-fashioned habits?
Sama-sama-sama))) !!! even more so - a reason on the nose

Quote: Gala
Tanya, baked meringue, if necessary, can be stored in a dry room for several days.
Galina, for me, the meringue is still a meringue, it is, yes, it is stored, and this is Pavlova ... I always had the feeling that it is so tender and melting that it is subject to instant use)
Thank you, now I know what you can bake the day before, and decorate when serving, and better, without taking it out of the house)
Gala
Quote: zvezda

... in my dryer it turned out great .. and yet, can I add tartar here ??
Ol, if you are satisfied with this option, then great. I didn’t do it in the dryer, I don’t have it and I didn’t use the tartar, I cannot say how much it is needed here. I did it with vinegar and lemon juice, but I didn't notice a significant difference in the result. It seems to me that the result is more influenced by the temperature, so here are only recommendations, you need to select it depending on your oven.
Quote: ok

... now I know what you can bake the day before, and decorate when serving, and better, without taking it out of the house)
You say right, right ...
zvezda
Quote: ok
reason on the nose
What ?? I'm in the stake ..
Galina, so tartar is, like, dry vinegar, something like that.
nakapustina
Quote: zvezda
Gala, I'm sorry to wedge myself in, but it turned out cool in my dryer.
Olya, can you tell us more about the dryer?
Gala, a masterpiece!
zvezda
Natalia, I just put it in the dryer for about 2 hours, it seems to Pavlov that I put it at 70 * for 3 and that's it, I just open it and see how the meringue is there, but it doesn't work out so gently anywhere,
Svetlenki
Fuh, I almost missed it! Gala,

Can I compliment you with hashtags?

#EternalClassic #GalaMaster #AwesomeStylish

I'm afraid of Pavlov, I'm preparing mentally, it won't be scary with you
nakapustina
Quote: zvezda

Natalia, I just put it in the dryer for about 2 hours, it seems to Pavlov that I put it at 70 * for 3 and that's it, I just open it and see how the meringue is there, but it doesn't work out so gently anywhere,
Olya, Thank you! I'll try it in the dryer, otherwise my oven does not keep the temperature well.
4er-ta
Quote: Gala
An amazing dessert: minimal time consumption, and the result (I'm not afraid of this word) - exquisite.
Check mark, agree! And you don't have to do anything special, everything will be done by the mixer and the oven.
Yesterday I made Pavlova according to your recipe, slightly increased the portion and baked two cakes. My lemon curd turned out not very thick, maybe because I added a little sea buckthorn (for color), I don't know. Yours seems to be thicker. I have a cream of Chantilly (added a little sugar. Powder). Top with marmalade (tangerine / sea buckthorn), mint. Sprinkled with almond petals too, but before serving, so that they were crispy. And my cake

Pavlova with lemon curd

Gala, thank you very much for the recipe!
And, also, two words about storage - I read that Pavlova is kept without loss in taste for 4-6 hours. Cream is not the most stable cream, and of course, this combination of a crispy crust and a soft center with cream will no longer be possible with long storage, although it is also delicious.
Gala
Quote: Svetlenki

I'm afraid of Pavlov, I'm preparing mentally, it won't be scary with you
Sveta, Thank you!
Do not be afraid. it is not scary at all, the main thing is that the oven does not let you down.
Gala
Tatyana, thanks for the report with details and a great photo

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