Pavlova with Limoncello Cream & Seasonal Fruit
When it comes to Pavlova I think everyone has their own version of what to top it with. This topping is a little less traditional but no less delicious. You can use any seasonal fruit to top the pavlova but the addition of 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, cherries, kiwifruit, passionfruit
Preheat oven to 110C. Line a tray with baking paper and draw a dinner plate-sized circle on paper.
Using an electric mixer, whisk eggwhites 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 oven off and leave in oven to cool, 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 seasonal fruit.
Serve with Scarborough’s Late Harvest Semillon.