Pavlova with mascarpone cream and lemon curd.

Crispy shell, sweat soft meringue foam, delicate mascarpone cream and sour lemon curd…Poetry of taste. Number one on my Easter table!

Meringue Pavlova:

• 4 egg whites (room temperature)
• a pinch of salt
• 200g of sugar (I added 150g and was also ok, the best is fine baking sugar)
• 1 Tsp of potato flour

Whisk egg whites with a pinch of salt until they froth. Then start to add sugar, spoon by spoon still whisking the meringue until it’s white, dense and glossy. The meringue is sufficiently whisked when the mass is smooth and whole sugar is melted. At the end add a table spoon of potato flour and stirr delicately.

Preheat the oven for 150 C degrees and you can form your Pavlova. On the baking paper I draw an 18 cm circle and I formed the meringue in this shape. A good tip is to prepare a little dale at the top to have a space for the cream. Put the Pavlova into the oven and reduce the heat to 110 – 100 C degrees, the best fun function for around 2 – 2,5 hours. Long baking of meringue in low temperature is giving this crispy edges and marshmallow-like soft filling 🙂
I was so excited to form my Pavlova that I didn’t take any pictures of those steps, but on internet or yt you can find many videos how to do it. Let me know if you have any questions in the comments I will be happy to help you.

Mascarpone cream

• 200g of heavy cream (1 packge, cold form the fridge)
• 100-150g of mascarpone cheese (approximately 0,5 package, cold from the frige)
• 1-2 Tsp of sugar powder (optional, i didn’t add any)

Whip the cream until thick. At the end add mascarpone spoon by spoon and sugar. Ready! If you don’t have time or eager to prepare lemon curd, feel free to add lemon juice to the mascarpone cream.

Lemon curd

• 4 egg yolks (I used the one left form meringue cake)
• 2 whole eggs
• 1-0,5 glass of sugar (I always reduce sugar, so I added a half glass of sugar:)
• 0,5 glass of freshly squeezed lemon juice (3-4 lemons, dependently on size)
• you can add lemon zest if you like (optional)
• 60-80g of butter

Mix eggs with sugar and whisk a little bit until the sugar melt inside. Warm at low heat and whisk/ stir all the time until the curd will be start to dense. Observe and stir the curd, it is better to heat it slowly instead of get scrambled eggs 😉 Add lemon juice (and zest if you like) and stir the curd until creamy consistency (not pudding, the cream will dense more when cooled and with butter). When the curd is still warm add the butter and stir until will melt inside. Curd is ready! Just need to be cooled and it is ready to use for your Pavlova.

Now it’s time to finish your Pavlova. Put mascarpone cream at the meringue shell and cold lemon curd on top. Top your Pavlova as you like with lemon, fresh fruits, flowers, you can open up your creative mind! I would love to know your opinion!

Guten Appetit and stay healthy!