Home
Ingredient
Lemon Pavlova
Introduce
Chef :
Daniel LimLemon Pavlova
I am not really fond of this dessert or cake from New Zealand. Maybe because I dislike how overly sugary sweet it is. But I still like the texture. I like how crispy the exterior is and I get to bite into a marshmallowy interior. It is like eating a crunchy cloud. I knew if I am to make a pavlova, I need to adjust to my tastebuds and I guess Nigella Lawson's recipe caught my attention.
Cooking instructions
* Step 1
You can visit: https://www.fatdough.sg/single-post/2018/12/23/Limoncello-Tiramisu-Debunked for the limoncello recipe.
* Step 2
Pls visit: https://www.fatdough.sg/single-post/2018/12/23/Lemon-Confit for the lemon confit recipe.
* Step 3
Preheat oven to 180 degree celsius or 360 fahrenheit.
* Step 4
In a large bowl, add egg whites.
* Step 5
When you touch the meringue and rub it with your fingers, there shouldn't be any grains of sugar.*
* Step 6
Using an offset spatula and smoothen the meringue and maintaining it in a round shape as much as you can.
* Step 7
Carefully, transfer the meringue onto a cake stand or serving plate, upside down.
* Step 8
Using a hand or stand mixer, whip the cream until soft peaks form.
* Step 9
Fold to combine well.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic