A glorious pavlova roulade!

This is not as difficult as you might think it is! The meringue is very straight forward – you can make it in advance and leave it out with just a tea towel covering it. Your lemon curd can be made up to a week in advance, and actually I’d recommend doubling the recipe so you’ve got lots left over to enjoy on toast! And of course it’s such a lovely way to showcase our amazing locally grown blueberries – fresh from the slopes of Mt Kenya, grown by farmer Martin. These gorgeous little fruits are full of antioxidants and goodies, and very low in calories which is lucky – as the rest of the pudding is a calorific overload!

 

Lemon Curd
1 large egg + 2 egg yolks
90g caster sugar
90ml lemon juice
75g Brown’s unsalted butter, room temperature, cut into small pieces

Pavlova
6 egg whites
375g caster sugar
1 tsp Epicurious Hedgehog vanilla extract
2 tsp white wine vinegar
2 tsp cornflour

Filling
400ml Bio whipping cream
75g icing sugar
1 tsp Epicurious Hedgehog vanilla extract
2 punnets of Frontier Fruit Blueberries

First, make your Lemon Curd.

Lightly whisk the eggs together in a large bowl. In a double boiler (or bowl on top of a saucepan with a little boiling water) heat the sugar and lemon juice together until the sugar has dissolved. Slowly pour this onto the eggs, whisking all the time. Return to a low heat, and stir until the mixture thickens and covers the back of a wooden spoon. Then add the butter piece by piece, allowing each piece to melt into the mixture as you keep stirring. Once it’s all mixed in, allow to cool.

For the Pavlova, first preheat the oven to 220 degrees centigrade fan (this will seem too hot, but it helps get you a crackly exterior and soft chewy interior!) Whisk the egg whites in a spotlessly clean bowl until you get soft peaks. Add the sugar in by the tablespoon, allowing each addition to be fully incorporated before adding more sugar. Once it’s all added in, you should have a nice glossy meringue mixture. Slow the whisking down and gently add in the vanilla extract, white wine vinegar and cornflour. Then spread out over a greaseproof sheet on a baking tray. Place in the oven, and immediately turn the heat down to 180 degrees. Cook for 25 minutes until the meringue is golden brown. Remove from the oven and allow to cool – it will deflate slightly, but that’s OK. At this stage, you can leave it overnight covered with a tea towel.

Filling. Whip the cream together with the sugar and vanilla extract until it’s thick but not too stiff.

Now for the fun part! Gently invert the meringue base, so that it is now on the tea towel, and carefully lift the baking tray off it. Spread 2/3 of the cream filling mixture on to the meringue base. Place a couple of large spoonfuls of Lemon Curd on top, and swirl them in to the cream, and then lay out the blueberries on top of this creamy mix. Now carefully roll the pavlova from the longest side, using the tea towel to help you roll the meringue gently into a cylinder. Spread the last third of the cream mixture on top, and swirl in the last of your lemon curb before sprinkling with blueberries to finish.

Wine Pairing: Clear Water Cove Pinot Gris

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