I happened to catch the end of the Easter Great British Bake Off Masterclass and saw Mary Berry make one of my favourite deserts…a pavlova, but a lemon version rather than a fruit version. Having family coming for lunch over Easter I decided that this looked like a great desert to make given that my Big Fuss Pot loves meringue and it is naturally gluten-free so no ‘jiggery pokery’ needed!
I was rather pleased when the meringue base turned out well having never actually made a pavlova before. I was a little less sure about the lemon curd that I made to be mixed with the cream. Having never made it before I really didn’t know how long to cook it for and I obviously didn’t cook it for long enough because when it was cold it wasn’t really set. Therefore, when I mixed it with the double cream I had a creamy lemon ‘slop’ that was clearly not going to look good in a pavlova! Putting my brain to work quickly (hard after 2 children!), I whipped up the rest of the double cream that I had and placed that in the centre of the pavlova adding little Cadbury’s mini eggs…it didn’t look too bad and we had a desert!
Anyway, enough of my whittering. Here is the link to the recipe…I am very likely to make this again. Not as a pavlova but as lemon meringue ice cream! Oh, and I kept my meringue recipe simple. Just egg white and sugar…nothing else.