thermomix easter lemon pavlova

Easter Lemon Pavlova

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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

This Easter Lemon Pavlova is easy to prepare and so tasty for a large crowd. The recipe is a real showstopper and so easy to make using your Thermomix.

 Easter time is the perfect time of the year to indulge and not think about the calories. This super gorgeous Easter Pavlova is such a cute idea and the perfect showstopper for the easter table. You can decorate the little meringue nests with any chocolate eggs you like. I used Cadbury's mini eggs but you could also go for anything else.

 Or for a slightly healthier option you could perhaps use some raspberries which would go really well with the lemon curd filling.

 This dessert requires a large tray and what better to use than my brand new rose gold baking tray with ceramic non-stick coating. Use up the egg yolks to make an amazing custard or a lemon curd (the recipe for that is in my new book It's Teatime).

Ingredients

  • 6 egg whites
  • 3 tsp cream of tartar
  • 350 g caster sugar
  • 20 g white wine vinegar
  • 20 g corn flour
  • 300 g double cream or thickened whipping cream *Alternatively, use 300g thick Greek Style yoghurt
  • 200 g lemon curd
  • 30-40 chocolate Cadbury's mini eggs

Instructions

  1. Preheat the oven to 160°C / 140°C Fan / Gas Mark 3. Take a 25cm plate and place it upside down onto a piece of greaseproof paper. Using a pen, mark around the edge of the plate to make an indication the circle. Remove the plate and place the marked paper onto a large baking tray.
  2. In a small bowl, weigh the caster sugar on top of the mixing bowl and set aside.
  3. Insert the butterfly whisk attachment. Add the egg whites and cream of tartar to the mixing bowl. Whisk 4 Min. / 37°C / Speed 3.5. Scrape down using your spatula. Mix again 4 Min. / 37°C / Speed 3.5While whisking, slowly add the caster sugar through the lid teaspoon by teaspoon. Leave some time in between adding it. The mixture will be very thick and super high almost to the top of the mixing bowl. Don't worry, it will not overflow but you have to occasionally stop the machine and help with your spatula.
  4. Add the vinegar and corn flour through the lid and mix again 40 Sec. / Speed 4.
  5. Spread half the mixture onto the prepared tray filing the circle. Fill the other half of the mixture into a piping bag fitted with a star nozzle. Pipe little easter nests on top of the meringue to fill the entire space. Pipe one border around the meringue and place in the oven. 

  6. Turn down the heat to 150°C / 130°C Fan / Gas Mark 2 immediately and bake for 1 1/2 hours. Turn off the oven and leave the pavlova to cool in the oven first, then open the oven door and leave to cool a little longer.
  7. Remove from the oven and cool on a wired cooling rack.
  8. Clean the mixing bowl and whisk attachment. Insert the whisk attachment and add the double cream. Whisk on Speed 4 until it is stiff. This could take anywhere from 20-45 seconds so keep a close watch. Transfer into a bowl and fold in the lemon curd with a whisk. Alternatively, use greek style yoghurt and fold in the lemon curd.
  9. Fill each nest with some lemon curd an top with some Cadbury's mini eggs. Serve immediately. Enjoy!
Nutrition Facts
Easter Lemon Pavlova
Amount Per Serving
Calories 3417 Calories from Fat 1242
% Daily Value*
Total Fat 138g 212%
Saturated Fat 86g 430%
Cholesterol 414mg 138%
Sodium 1050mg 44%
Potassium 2003mg 57%
Total Carbohydrates 521g 174%
Sugars 480g
Protein 33g 66%
Vitamin A 89.7%
Vitamin C 3.3%
Calcium 26.9%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.

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5 Comments

  1. Esther on April 6, 2017 at 10:49 pm

    Hello, I ma going to try making it but I live in France and i can’t find creme of tartar. What could I replace it from ? Tank you so much

    • admin admin on April 9, 2017 at 8:14 am

      Hi Esther, the cream of tartar is very important to keep the mixture stiff. You can try without it and add a little more corn flour instead. xx

  2. Sue on April 6, 2017 at 11:46 pm

    How do you keep your meringue so white mine nearly always turns a light brown ?

    • admin admin on April 9, 2017 at 8:14 am

      Hi Sue, it is all about the temperature in the oven. It is important to keep it very low in order to ‘dry’ the meringue rather than cooking it and that basically prevents the colour from building. 🙂 xx

  3. cakespy on April 7, 2017 at 1:22 pm

    This is absolutely easter bunny approved! I am amazed at all of the capabilities of the thermomix! I’d actually never heard of it before.

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