CROWN PAVLOVA with PEPE SAYA LEMON CURD & CRÈME FRAÎCHE BY MRS PEPE
300ml Pepe Saya Crème Fraîche *
190ml Pepe Saya Lemon Curd
6 egg whites at room temperature
1 ½ cups caster sugar
3 tsp cornflour
2 tsp white vinegar
1 vanilla bean (seeds scraped)
Punnet fresh raspberries
Preheat oven to 150°C. Line a large baking tray with non stick baking paper. Draw a 20cm disc on the paper and turn the traced side down.
Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Slowly add the sugar around 2 tablespoons at a time, beating until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour, vinegar and vanilla bean seeds.
Spoon the meringue mixture onto the disc and use a flat bladed knife to shape the sides of the meringue to make furrows. Bake in oven for 10 mins.
Reduce oven temperature to 110°C. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off and leave pavlova in oven with the door closed to cool completely.
Fold lemon curd into crème fraîche & gently dollop onto pavlova finish with raspberries.
*Please note the ratio of crème fraiche & lemon curd is a guide and you may wish to play around with the amounts to suit your own taste.