Making it Fancy: Mini Pavlovas with Lemon Curd & Brandied Blackberries

Styling by Payal Radia, Shooting by Shivani Radia & Kook.Food

KOOK’S MINI PAVLOVAS WITH LEMON CURD & BRANDIED BLACKBERRIES

INGREDIENTS

PAVLOVA

• 4 egg whites

• Pinch of salt

• ¼ cold water

• 1 cup icing sugar, sifted twice

• 1 teaspoon apple cider vinegar

• 1 teaspoon vanilla extract

• 1 tablespoon cornflour

BRANDIED BLACKBERRIES

• 2 cups blackberries

• ¼ cup cognac/brandy

• ½ cup caster sugar

LEMON CURD

• ¼ cup lemon juice, freshly squeezed

• ¾ cup icing sugar

• 3 egg yolks

• 4 tablespoons salted butter, melted (but not hot)

ASSEMBLY

• Whipped cream

• Fresh mint and blackberries

• Icing sugar to dust

METHOD

1. Pavlova: Preheat oven to 150°C and line a baking sheet with parchment paper. Draw 6 x 3-inch circles. Whip the egg white and the salt to medium peaks. Add water slowly whilst continuing to whip on a low speed. Sift in the sugar and increase to a high speed to whip eggs to stiff peaks. Fold in the apple cider vinegar, vanilla and cornflour gently. Dollop mixture onto the circles on the parchment paper and using a spatula smooth over edges to create a ball-like shape. Bake for 15 minutes. Reduce heat to 140°C and bake for a further 20 minutes. Lastly, reduce to 130°C and bake for 30 minutes. Turn off the oven but leave pavlovas in the oven for 2-3 hours.

2. Lemon curd: Over a double boiler, whisk together all ingredients and stir until it starts to thicken and coat the back of a spoon. Set aside. Brandied berries: In a small pan, heat brandy, berries & sugar over medium heat. Cook, stirring until brandy has reduced.

Assembly: Using the back of a spoon, gently make an indent in each of the pavlovas. Fill with 1 tablespoon whipped cream, followed by some lemon curd. Top with brandied berries, a few mint leaves & fresh berries.