We love these little beauties baked in paper, but you could scoop quenelles straight onto baking paper instead. A tarter-than-usual lemon curd offsets the sweetness of the pavlova, while blackberries add summer fragrance.
- 225 gm eggwhites (about 6)
- 330 gm caster sugar (1½ cups)
- 1½ tsp white vinegar
- 1 tsp cornflour
- 300 gm mascarpone
- 4 egg yolks
- 50 gm caster sugar
- 100 ml lemon juice
- 60 gm butter, diced
- 100 gm blackberries
- 100 gm caster sugar
- 1½ tbsp chambord
- 1Preheat oven to 150°C and line twelve 125ml muffin moulds with muffin papers or patty cases. Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks (4-5 minutes). With motor running, gradually add sugar and whisk until firm and glossy (2-3 minutes). Whisk in vinegar, fold in cornflour and lemon rind, then spoon into cases and scatter with a little extra rind. Place in oven, reduce temperature to 120°C and bake until crisp but not coloured (1¼-1½ hours). Turn off heat and cool completely in oven with door closed (3-4 hours). Pavlovas will keep in an airtight container for a day.
- 2For lemon curd, whisk egg yolks and sugar in a saucepan, add lemon juice and butter and stir over medium heat until thick and smooth (3-4 minutes). Transfer to a bowl and chill. Curd will keep refrigerated in an airtight container for 5 days.
- 3For blackberry syrup, stir ingredients and 2 tbsp water in a small saucepan over
medium-high heat until sugar dissolves. Bring to a simmer and cook until reduced to a light syrup (5-6 minutes). Cool, then swirl mixture through mascarpone.
- 4Serve mini pavlovas topped with lemon curd, swirls of blackberry mascarpone and extra lemon rind.