Mini Meringue Pavlovas with Lemon Curd and Marscapone Cream
- 2 egg whites
- 135g caster sugar
- A tub of mascarpone – usually 250g, or creme fraiche
- A seasonal fruit curd, lemon, orange and passionfruit etc or fruit compote. Alternatively, some seasonal fruit – strawberries and roasted or poached rhubarb , or raspberries and some nectarines. Mango works well when all else fails…
Put the egg whites in a very clean bowl and whisk until fluffed up. Keep whisking and add the sugar, 1 tsp at a time.
Once completely fluffy and stiff, spoon the meringue on to a cold plain shelf, lined with bake o glide or baking paper, into 6 evenly sized blobs. Spread each one out a little, leaving an indent in the centre.
Bake in the AGA simmering oven, on the first set of runners for 1 hour or so. Alternatively, bake in the AGA warming oven for several hours or even overnight.
The meringues are ready when they peel easily off the paper.
To assemble, put the meringues on a large serving platter, the large AGA Portmerion baking tray is ideal, then spoon some cream or creme fraiche on to the centre of each nest, then top each one with a spoonful of cooled curd or compote or fruit.
The meringues can be stored for weeks or even months in an airtight container.
Recipe by Na Hansell