The Perfect Pavlova with Lemon Curd & Mango: Katherine Sabbath Recipe

The Perfect Pavlova with Lemon Curd & Mango

I make this pavlova recipe so many times throughout the year for family gatherings & celebrations, & in my opinion, it’s just perfect! Once you get the pavlova base right (it’s easy with this recipe), the exciting toppings & different flavour variations are just endless! It’s an extravagant-looking dessert that is sure to impress. My accompanying lemon curd recipe uses up all the leftover egg yolks from making the pavlova - less fuss & more flavour. The combination of pavlova topped with homemade lemon curd, freshly whipped cream & in-season fruits is simply DIVINE!

Serves 16

Pavlova Base:
300g egg whites (approx 8 large egg whites)
500g caster sugar
3 tsp cornflour
3 tsp apple cider vinegar or white vinegar
2 dashes Angostura Aromatic Bitters (optional)

1. Preheat oven to 100ºC (210ºF).
2. Line a baking tray with silicone or non-stick baking paper.
3. Using a mixer with whisk attachment, whisk egg whites & sugar on high speed until mixture turns into a stiff meringue.
4. Turn mixer off & add cornflour, vinegar, as well as dashes of Angostura
Bitters. Turn mixer back on to high speed & whip for another 1 minute until combined.
5. Pour mix onto lined baking tray & use a spatula to shape meringue pavlova nest as desired.
6. Bake in oven for approx 3 hours or until slightly golden in colour. Allow to cool in oven with door slightly ajar.

Lemon Curd (makes approx 3 cups):
8 large egg yolks (or however many is leftover from your pavlova!)
3/4 cup fresh lemon juice (approx 3-4 lemons)
1 cup (220g) caster sugar
175g (6oz) unsalted butter, chopped
1 tsp vanilla bean paste

1. Whisk the egg yolks, lemon juice & sugar in a small saucepan until combined. Add the butter & vanilla bean paste.
2. Place the pan over medium heat & whisk, scraping the bottom & side of the pan, for around 5 mins, or until the mixture is thickened & beginning to simmer around the edge. Continue whisking for a further 30 seconds. Remove the saucepan from the heat.
3. Allow the curd to cool slightly, then chill in the refrigerator until set.

TIP: You can make lemon curd 2 weeks ahead of time. Store any leftovers in the fridge (I eat mine by the spoon! You can enjoy lemon curd on scones, crumpets, toast, or as a delicious filling in cakes, tarts, & cupcakes).

Decoration & Assembly:
600mls cream, whipped
2 x fresh large mangoes, sliced into thin strips
1 punnet fresh raspberries
2 tbsp icing sugar

1. Carefully lift & place pavlova base onto a large serving platter (or you can easily serve it in the baking tray). Generously slather over lemon curd, followed by dollops of whipped cream.
2. Decoratively cover pavlova with sliced mangoes, raspberries, & a dusting of icing sugar. Pavlova is best enjoyed immediately (or on the same day), so tuck in!



Videography by Jordan Mung
Music: Jingle Mami by Curli Loxx
SFX from Epidemic
Bath Tub cartoon from Raw Pixel
Shower Cap cartoon by Maroky

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