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you are here: Top Billing Food Editor Katelyn Williams How To Videos | Pavlova

Pavlova

Pavlova with strawberry and rose water curd

Pavlova with strawberry and rose water curd

Tickle your taste buds with buds of another kind as rosewater infuses its perfume into a variety of delights to welcome the floral aroma of Spring into your kitchen


 

(serves 8)

Ingredients:
4 egg whites
1 cup castor sugar
2T corn flour, sifted
2t lemon juice
1 cup cream
180g strawberries, pureed, plus extra for decorating
1¼ cups sugar
4 egg yolks
110g butter
¼ cup lemon juice
2T rose water
1 cup cream, whipped
 

Method:
Whip the egg whites until stiff peaks form. Gradually add the sugar until the meringue is glossy and all the sugar has dissolved. Add corn flour and lemon juice. Pile the meringue onto a lined baking sheet, turn oven down to 120C and bake for 1 hour until crisp. Place the sugar, yolks, butter and lemon juice in a saucepan and whisk over low heat until thickened. Stir in rose water and pureed strawberries and refrigerate until thick. Serve pavlova topped with whipped cream, curd and sprinkled with strawberries.

TIP Unfilled, the pavlova can keep in an airtight container for up to 5 days

 

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