CHANDON RECIPE
PAVLOVA WITH LEMON CURD
This show-stopping pavlova recipe from the Chandon kitchen is perfect for sharing. Its crisp meringue, home-made lemon curd, and rich fruit toppings make it a guaranteed crowd-pleaser, especially when paired with a luscious style of sparkling wine—try our Chandon Ruby Cuvée or Chandon Cuvée Riche.
Serves: 8-12 people
Prep time: 30 minutes
Cook time: ~3 hours
INGREDIENTS
Pavlova:
- 150g egg whites (4-5 large eggs)
- 240g white sugar
- 1 teaspoon white vinegar
- 1 tablespoon cornflour
Lemon Curd:
- 250g white sugar
- 325g unsalted butter
- 150ml lemon or lime juice
- 5 whole eggs
- 2.5g gelatine
To Serve:
- Double cream
- Fresh fruits (try berries, mango, or citrus)
Equipment:
- Stand mixer/electric hand mixer
- Oven tray
- Baking paper
- Saucepan
- Sieve
- Bain-marie (heatproof bowl and saucepan)
METHOD
Pavlova:
Prepare the Oven: Preheat to 120°C (fan-forced oven). Line an oven tray with baking paper.
Dissolve the Sugar: In a heatproof bowl set over a simmering pot of water (bain-marie), combine the sugar and egg whites. Heat until the sugar is completely dissolved, stirring constantly.
Whisk to Stiff Peaks: Transfer the mixture to your stand mixer (or use a hand mixer). Whisk on high speed until the meringue forms glossy peaks.
Add Vinegar and Cornstarch: Mix for another minute until combined.
Shape the Meringue: Spread the meringue onto the prepared oven tray, creating a circle shape. Don't build the meringue too high; create some flattened spots on top to help the cream and fruit stay in place.
Bake: Bake at 120°C for 30-45 minutes, or until a crust forms. Then, reduce the oven temperature to 80°C and bake for another 2 hours. Keep a close eye on the meringue while baking, as oven accuracy can vary. Adjust baking times as needed to achieve the desired colour and crust.
Cool: Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar. This will help prevent cracking.
Lemon Curd:
Soften Gelatin: Soften the gelatin in ice water.
Heat Ingredients: In a saucepan, combine the sugar, butter, and lemon juice. Heat over medium heat, stirring until the butter is melted and the mixture comes to a simmer.
Add Eggs: Whisk in the eggs and continue to cook over low heat, stirring constantly, until the curd thickens slightly and coats the back of a spoon. Do not boil.
Incorporate Gelatin and Strain: Remove from heat, add the softened gelatin, and whisk until dissolved. Pass the curd through a sieve to remove any lumps.
Chill: Pour the lemon curd into a jar or container and chill immediately in the refrigerator until set.
Assemble:
Garnish: Top the pavlova with a generous layer of double cream (not whipped cream). Arrange your favorite fresh fruits on top. Drizzle generously with lemon curd.
Optional Extra Touches: Crush some freeze-dried fruit and sprinkle over the pavlova for added flavour and texture. You can also add berry or fruit purees.
Serve Immediately: Pavlova is best served soon after assembly to prevent the meringue from softening.
CHANDON RECIPE
PAVLOVA WITH LEMON CURD
This show-stopping pavlova recipe from the Chandon kitchen is perfect for sharing. Its crisp meringue, home-made lemon curd, and rich fruit toppings make it a guaranteed crowd-pleaser, especially when paired with a luscious style of sparkling wine—try our Chandon Ruby Cuvée or Chandon Cuvée Riche.
Serves: 8-12 people
Prep time: 30 minutes
Cook time: ~3 hours
INGREDIENTS
Pavlova:
- 150g egg whites (4-5 large eggs)
- 240g white sugar
- 1 teaspoon white vinegar
- 1 tablespoon cornflour
Lemon Curd:
- 250g white sugar
- 325g unsalted butter
- 150ml lemon or lime juice
- 5 whole eggs
- 2.5g gelatine
To Serve:
- Double cream
- Fresh fruits (try berries, mango, or citrus)
Equipment:
- Stand mixer/electric hand mixer
- Oven tray
- Baking paper
- Saucepan
- Sieve
- Bain-marie (heatproof bowl and saucepan)
METHOD
Pavlova:
Prepare the Oven: Preheat to 120°C (fan-forced oven). Line an oven tray with baking paper.
Dissolve the Sugar: In a heatproof bowl set over a simmering pot of water (bain-marie), combine the sugar and egg whites. Heat until the sugar is completely dissolved, stirring constantly.
Whisk to Stiff Peaks: Transfer the mixture to your stand mixer (or use a hand mixer). Whisk on high speed until the meringue forms glossy peaks.
Add Vinegar and Cornstarch: Mix for another minute until combined.
Shape the Meringue: Spread the meringue onto the prepared oven tray, creating a circle shape. Don't build the meringue too high; create some flattened spots on top to help the cream and fruit stay in place.
Bake: Bake at 120°C for 30-45 minutes, or until a crust forms. Then, reduce the oven temperature to 80°C and bake for another 2 hours. Keep a close eye on the meringue while baking, as oven accuracy can vary. Adjust baking times as needed to achieve the desired colour and crust.
Cool: Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar. This will help prevent cracking.
Lemon Curd:
Soften Gelatin: Soften the gelatin in ice water.
Heat Ingredients: In a saucepan, combine the sugar, butter, and lemon juice. Heat over medium heat, stirring until the butter is melted and the mixture comes to a simmer.
Add Eggs: Whisk in the eggs and continue to cook over low heat, stirring constantly, until the curd thickens slightly and coats the back of a spoon. Do not boil.
Incorporate Gelatin and Strain: Remove from heat, add the softened gelatin, and whisk until dissolved. Pass the curd through a sieve to remove any lumps.
Chill: Pour the lemon curd into a jar or container and chill immediately in the refrigerator until set.
Assemble:
Garnish: Top the pavlova with a generous layer of double cream (not whipped cream). Arrange your favorite fresh fruits on top. Drizzle generously with lemon curd.
Optional Extra Touches: Crush some freeze-dried fruit and sprinkle over the pavlova for added flavour and texture. You can also add berry or fruit purees.
Serve Immediately: Pavlova is best served soon after assembly to prevent the meringue from softening.
