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Pavlova with Limoncello

Name: Pavlova with Limoncello
Prep time: 1 h 30 min
Cook time: 1 h 10 min
Yield: 10
Ingredients: Pavlovas; 4 egg whites; 2 tsp boiling water; 2 tsp baking powder; 2 tbsp corn flour; 2 cups Chelsea White Sugar; 2 tsp white vinegar; Lemon Curd; 175g Chelsea Raw Caster Sugar; Juice of 2 lemons; 2 eggs; 110g butter, cubed; Limoncello Cream; 1 ½ cups thickened cream; 250g mascarpone; ¼ cup Limoncello (or more to taste); 2-3 tbsp Chelsea Icing Sugar; Bonus Homemade Limoncello; 5 lemons; 350ml vodka; 2 cups Chelsea Caster Sugar

4.3

Preparation

1 hours 30 mins

Bake

1 hours 10 mins

Difficulty

Moderate

Servings

Recipe by Vanessa. Episode 3.

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Ingredients
Method

Ingredients

Pavlovas

4 egg whites
2 tsp boiling water
2 tsp baking powder
2 tbsp corn flour
2 cups Chelsea White Sugar
2 tsp white vinegar

Lemon Curd

175g Chelsea Raw Caster Sugar
Juice of 2 lemons
2 eggs
110g butter, cubed

Limoncello Cream

1 ½ cups thickened cream
250g mascarpone
¼ cup Limoncello (or more to taste)
2-3 tbsp Chelsea Icing Sugar

Bonus Homemade Limoncello

5 lemons
350ml vodka
2 cups Chelsea Caster Sugar

Chelsea Products in Recipe

Raw Caster Sugar

Delicately flavoured with a...

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Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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Reviews

3

What did you think of this recipe?

John 2 months ago

appreciated all around!

John 2 months ago

Wish you had a photo :)

John 2 months ago

Phenomenal flavors with homemade limoncello, topped with lemon curd. Since pavlova needs 2 layers--clarify how and what "oven trays" are for americans? We don't think this is piped freeform, and no success here cutting pavlova into 2 layers. Help visualizing!! Thanks CHELSEA: Great question! In New Zealand, 'oven trays' are the same as what Americans would call 'baking sheets' or 'cookie sheets.' They're flat, rectangular trays that you use to bake things like cookies, biscuits, or even roast vegetables. They're usually made of metal and have no sides, allowing heat to circulate evenly around the food. To make the pavlovas, you would divide the raw meringue across the baking sheets and bake. You won't be able to divide the cooked pavlova. Hope this clears things up!

Method

Preheat oven to 140°C. Line 3 oven trays with baking paper.

Pavlovas : Beat egg whites and water until stiff. Gradually add Chelsea White Sugar to this mix. Beat until thick and glossy.

Mix vinegar, cornflour and baking powder and then mix into the above mixture.

Place onto the trays and spread evenly.

Bake at 140°C for 1 hour. Put wooden spoon in the door of the oven 5 minutes before the end, and then open the oven slightly for about another hour after it has been turned off to help cool the pavlovas.

**Try and leave overnight for best results, if you can resist**

Lemon Curd : Place Chelsea Raw Caster Sugar and lemon in a large bowl, add eggs and butter and immediately start to whisk.

Set pan over double boiler of barely simmering water - don't let bowl touch the water. Continue to whisk until the mix has thickened, then remove from heat and set aside to cool.

Limoncello Cream : Combine cream, mascarpone, Chelsea Icing Cream and limoncello in a large bowl. Beat until soft peaks form.

**Try making your own limoncello; bonus recipe can be found below**

How to assemble: : Once the pavlovas have cooled sufficiently, place the limoncello cream between the pavlovas to layer and around the edges; place the lemon curd on the top layer in the middle.

Top this with violas or pomegranates to decorate to taste.

Bonus: : Homemade Limoncello

Juice half the lemons and chop the rest (doesn't have to be neat). Add chopped lemons, juice and zest from the remaining lemons to a large bowl. Muddle with a rolling pin then add the liquid ingredients. Stir to dissolve Chelsea Caster Sugar a little. Leave in the fridge for 48 hours up to around 1 week, stirring periodically. Strain and decant into bottles.