Pavlova with Limoncello Cream & Seasonal Fruit
When it comes to pavlova, everyone has their own version of how to top it. This topping is a little less traditional but no less delicious. You can use any seasonal fruit to top the pavlova but adding the limoncello gives this ever-popular dish a touch of decadence.
200g free-range egg whites
1 pinch salt
400g caster sugar, plus 80g extra
1 tbsp white wine vinegar
2 tsp cornflour
1 tsp vanilla extract
300ml double cream
1 vanilla bean, seeds scraped
Best seasonal fruit available, such as berries, kiwifruit, cherries, passionfruit
Preheat oven to 110°. Line a tray with baking paper and draw a dinner plate-sized circle on paper.
Using an electric mixer, whisk egg whites and salt to firm peaks, then slowly add sugar. Keep whisking for a few minutes until all sugar has been absorbed and meringue doesn’t feel gritty when rubbed between fingers.
Add vinegar, cornflour and vanilla extract, and whisk until just combined. Gently pour pavlova mixture on baking paper inside circle, shaping it with a spatula. Bake in oven for 2 hours.
Turn off oven and leave pavlova in oven to cool with the oven door closed. Whisk cream and extra 80g sugar until thick, then slowly add vanilla seeds and limoncello. Spread limoncello cream over top of cooled pavlova and top with fresh fruit.
Serve with Late Harvest Semillon
The sweetest member of the Scarborough Wine Co, our Late Harvest wine offers richly decadent citrus fruit flavours that are the perfect accompaniment for the pavlova.