A perfectly light and refreshing end to a fantastic meal.

Makes 1 pavlova, serves 6–8

 

Pavlova:

4 egg whites

1 cup powdered sugar

3 teaspoons cornstarch

1 teaspoon white vinegar

2 tablespoon lemon zest

parchment paper

 

Cream:

1 vanilla bean

8 oz heavy whipping cream

 

Candied Lemon:

2 Meyer lemons, thinly sliced

1⁄2 cup sugar

1⁄4 cup salted roasted almonds, crushed

  1. Preheat oven to 300°F.
  2. Beat egg whites with an electric mixer until soft peaks form.
  3. Gradually add 1 cup powdered sugar, and beat until the mixture is glossy.
  4. Sift in cornstarch, add vinegar and lemon zest, and fold to incorporate thoroughly.
  5. Pour out egg white mixture onto a parchmentlined sheet pan making an 8-inch-round pile.
  6. Place in the oven, bring down the temperature to 250°F, and bake for 1 hour.
  7. Turn off the oven and allow pavlova to cool completely.
  8. Whisk heavy whipping cream until soft peaks form.
  9. Scape vanilla seeds from the bean and add to the cream and whip through to incorporate evenly.
  10. In a pan heat 1 cup water, ½ cup sugar, and vanilla pod.
  11. Add Meyer lemon slices and simmer until translucent, about 25 minutes.
  12. Pull out onto parchment and allow to cool.
  13. To assemble your pavlova, top with vanilla cream, candied lemons, and almonds.

TIP:

Photography by Food styling by Chelsea Zimmer | Photography by Linda Pugliese

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