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Nutrition Facts
Serving Size 1 (233g) Recipe makes 6 servings
Calories 457
Calories from Fat 190		(41%)
Amount Per Serving		%DV
	Total Fat 21.1g	32%
	Saturated Fat 12.6g	62%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 132mg		44%
Sodium 129mg		5%
Potassium 386mg		11%
Total Carbohydrate 64.3g		21%
	Dietary Fiber 4.3g	17%
	Sugars 54.8g
Protein 6.6g		13%
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February 2008 #2

Missy Wombat

Pavlovas With Lemon Curd and Tropical Fruit

Recipe #218352 | 40 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Chef floWer
Mar 23, 2007

Pavlovas are a traditional Australian/New Zealand dessert. Normally served in a cake size but these are mini size perfect for the individual use. I used ready made Pavlova mini shells for the sheer convenience and use lactose free cream as Little Miss (DD) & my sister in law are lactose intolerant. This recipe comes from a book called 'Marie Clair Sweet' by Jody Vassallo.

SERVES 6 (change servings and units)

Ingredients

Mini Pavlovas

4 egg whites
1 cup caster sugar
1 teaspoon vanilla essence

Lemon Curd

1 tablespoon lemon rind, grated
2 tablespoons lemon juice
1/4 cup caster sugar
2 eggs
50 g butter (1 3/4 oz)
1 cup cream, whipped

Tropical Fruit

2 bananas, sliced
1 mango, sliced
8 passion fruit

Directions

1
Preheat the oven to 150°C (300°F/Gas 2). Beat the egg whites in a clean dry bowl until soft peaks form. Add the sugar gradually, beating well after each addition, until thick and glossy with stiff peaks. stir in the vanilla.
2
Line a tray with baking paper and spoon the mixture into six small nests on the tray. Bake for 20 minutes, then reduce the oven to 120oc (250oF/Gas 1/2) and bake for 10 minutes Turn off the oven and leave the pavlovas to cool in the oven with the door ajar.
3
To make the lemon curd, put the lemon rind, lemon juice, sugar, eggs and butter in a heatproof bowl and whisk together.
4
Place the bowl over a pan of barely simmering water, making sure the base of the bowl is not sitting in the water. Stir for about 15 minutes, or until the curd is thick - do not allow it to boil. Lat plastic wrap on the surface and leave to cool. Fold on the whipped cream all through the curd. Spoon into the pavlovas and top with banana, mango and passionfruit.

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Featured Reviews for This Recipe

From: Jess4Freedom

On Feb 25, 2009

This dessert literally takes the cake. It is outstanding as Syd said. WOW! I have made Pavlovas before, but never these small ones, and never served this way. My favorite part had to be the passion fruit. The whole dessert had a fresh, clean, light taste on the tastebuds. Then the fruit and fresh lemon curd really brings it home. This has to be my favorite dessert so far this year! Made and Reviewed as a Recipeextra for ANZ Recipe Swap #25 - Thanks!

0 people found this review helpful

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From: Sydney Mike

On Apr 3, 2007

OUTSTANDING, really OUTSTANDING! This was my first time making pavlovas, & I loved everything about this dessert ~ making the little shells, making the lemon curd [almost had to make a 2nd batch, 'cause I WANTED to eat the curd as soon as it was done!] & using mango AND passion fruit! I did top the little buggers off with 3-4 dried cranberries to give it a little more color, but that was it! Again, OUTSTANDING! Thanks for sharing!

3 people found this review helpful

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From: cookiedog

On May 27, 2007

FABULOUS!!!! I absolutely loved these! I had never made Pavlovas before, I actually had never eaten one either. Mine were a little crisp on the outside and light and fluffy on the inside. The only caution I would give is to make sure you do not over beat the eggs when you add in the sugar or they will start to deflate. Delicious!

2 people found this review helpful

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