Pavlova Royale
Ingredients: free range eggs, salt, white sugar, double cream, sugar for cream · 120 min cook time · 580kcal · $31.95
Ingredients
6ea free range eggs, 1pinch salt, 300g white sugar, 600ml double cream, 2tbsp sugar for cream, 3tsp vanilla paste, 300g greek yogurt, 400g raspberries, 200ml Pimm's, 50g flaked almonds, 300g lemon curd, 100g white chocolate, 1ea fresh mint, 1ea lemon
Instructions
1. Separate 6 egg whites into a mixer bowl, ensuring no egg yolk gets in, and add a pinch of salt.
2. Whisk egg whites until quadrupled in size and stiff.
3. Slowly add 300g of white sugar spoon by spoon while continuing to beat for 3 to 4 minutes until smooth and glossy.
4. Line two baking trays with baking paper, using a little meringue on the corners to secure the paper.
5. Divide the meringue into two portions on the trays, making one slightly smaller than the other, and shape into crown-like mounds with textured lips.
6. Bake in a fan oven at 130°C (250°F) for about 1.5 hours, then switch off the oven and let it cool down in the residual heat for about an hour.
7. To make the filling, whisk double cream with sugar and vanilla paste until it holds air and forms soft peaks.
8. Fold in Greek yogurt to give flavor, tang, and stability to the cream mixture.
9. Marinate half of the raspberries in Pimm's for a few minutes.
10. Assemble the Pavlova Royale by placing the bottom meringue on a cake stand, spreading cream, dollops of lemon curd, marinated raspberries, toasted almonds, and layering the second meringue on top with remaining cream, lemon curd, fresh raspberries, flaked almonds, white chocolate shavings, fresh mint leaves, and lemon zest.
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