Zesty Christmas Pavlova
Our famous Lemon Tarts pack a punch! They’re also our secret ingredient to serving up an extra zesty and zingy pavlova.
6 egg whites
1 1/2 cup caster sugar
1/2 cup white sugar
2 tbs cornflour
2 tsp lemon juice
3 Bakers Delight Lemon Tarts
1 cup cream
1-2 sprigs of mint
Preheat oven to 150°C (fan-forced)
Line a baking tray with baking paper
Beat egg whites until stiff peaks form
Add the caster sugar gradually to the egg whites and mix until the mixture becomes thick and glossy
Add white sugar and cornflour together in a separate bowl
Gently fold the sugar mixture and lemon juice into the egg white mixture
Place mixture on a baking tray and mould into a circle about a dinner plate size
Bake at 150°C (fan-forced) for 45 minutes to 1 hour. It will be ready when it is dry to touch. Allow to cool in the oven with the door ajar
Once cool, whip the thickened cream until peaks form and dollop on top of the pavlova
Crush up 2-3 Lemon Tarts and decorate with thin slices of mango slivers and torn up mint
Add the passionfruit pulp last, immediately before serving as it will make the pavlova crack slightly
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