Our summer take on the classic pavlova, following our spring version from March. Crisp, delicate meringue is paired with silky Hungry Guest lemon curd, ripe figs, juicy blackberries and fragrant lemon basil for a fresh, vibrant seasonal dessert.
Ingredients:
4 egg whites – room temperature
200g caster sugar
10g cornflour
1 jar Hungry Guest lemon curd
5 x Mereworth figs
1 x punnet Mereworth blackberries
1 x Mereworth lemon basil
Method:
For the pavlova:
- Preheat an over to 120 degrees C
- In a mixer, whisk the egg whites until they are at stiff peak stage
- Add the caster sugar one spoonful at a time, until all has been added. The mixture should start to look shiny and thick
- Slowly add the cornflour and whisk for another minute until combined
- Spoon individual heaped tablespoon dollops onto a tray lined with baking parchment, ensuring you leave plenty of space between each pavlova so they don’t rise into each other in the oven
- Bake the pavlovas for 1 hour, then turn the oven off and allow them to cool in the oven overnight. This will limit how much they collapse after baking
To finish:
- Cut the blackberries in half, and the figs into bit sized wedges. Finely slice the lemon basil leaves
- Spoon the lemon curd into the centre of the pavlova
- Generously cover the curd with the blackberries and figs, and finish with the sliced basil leaves
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