Lemon & Raspberry Pavlova

Stunning.  The presentation and contents of this jar of ‘Zinga zang-ah’ lemon curd is simply stunning.

Produced locally to me under the label ‘Heaven Preserve Us’ in a place called Ovens in County Cork it is sold at farmer’s markets so if you’re lucky enough to come across their stand I recommend you snap some up.

With Father’s Day last weekend there’s nothing says we care about you more than putting some thought and a little time into a handmade gift so in our house we decided that a lemony cream filled pavlova with raspberries would be the order of the day and I know it was appreciated.



Lemon & Raspberry Pavlova

You will need:
6 egg whites
300g caster sugar
pinch salt
For Filling:
200ml Fromage Frais
150ml whipped cream
4 tbsp. lemon curd
250g fresh raspberries
Method:
Line two baking trays with baking paper or silicon liners
Preheat fan oven to 150
Whisk the egg whites in an electric mixer on a medium setting until they begin to stiffen up
Gradually add in the caster sugar and salt and beat on a high-speed for around 8 minutes until it really stiffens up and looks shiny and white
Divide the mixture onto the two baking trays and smooth it out into rounds.  I kept one  smooth and then used the spatula to pull up peaks on the second which adds an interesting look and texture to the top half of the pavlova.
Cook in the oven for 1 hour.
Remove from oven and leave to cool on the trays.
When cooled carefully assemble the pavlova by filling the centre layer with the combined fromage frais, cream & lemon curd mixed together with two-thirds of the raspberries.  Top the pavlova with the remaining raspberries and drizzle over some lemon curd.

Enjoy,
‘Til next time, Sheila