In August it’s time to make the most of summer berries before they begin to disappear and this recipe for a Cardamom Pavlova with Lemon Curd, Strawberries, Pomegranate, Mint and Molasses really is one to do them justice!
This video shows you step by step how to make the meringue, how to make the lemon curd and put it all together into a great summer dessert.
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-INGREDIENTS FOR 10-
6 eggs
350g caster sugar
10g cornflour
10ml white wine vinegar
5ml vanilla extract
5g cardamon seeds
75g butter
225g caster sugar
2 lemons
3 eggs
200ml double cream
50g icing sugar
500g strawberries
1 pomegranate
50g pomegranate molasses
20g mint
-METHOD-
Pavlova:
Pre heat oven to 120°C.
Beat egg whites with a pinch of salt until satiny peaks form.
Beat in sugar, a third at a time, until the meringue is stiff and shiny.
Sprinkle over the cornflour, ground cardamom seeds, vinegar and vanilla then fold in lightly.
Line a baking tray with baking parchment and draw a 20-23cm circle on the paper.
Make a disc of meringue on baking parchment and place spoonfuls of the mixture around the edge of the disc forming a crown. Place in oven and cook for 1¼ hours. Turn off the oven and leave pavlova in it to cool completely.
Lemon curd:
Put the butter into a saucepan with the sugar, lemon zest, juice of the lemons and strained beaten eggs. Whisk over a moderate heat until thick then transfer to a bowl to stop the curd overcooking and splitting
Put the pavlova onto a serving platter. Cover with whipped cream then lemon curd. Decorate with strawberries, pomegranate, chopped mint and pomegranate molasses.
Serve immediately.
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