Mike’s Christmas Pavlova (Dairy Free)

There are many reasons why I love my husband! However, very early on in our relationship, he made it very clear that he was the king of baking and sweet treats! This gave him major boyfriend brownie points!

So here is his Christmas Pavlova … it is totally yummy and the perfection of this is that the meringue will always be gorgeously light on the inside, with a beautiful crunch on the outside!

This is dairy free because he tops it with his dairy-free lemon curd meaning there’s no need for cream! Meaning I can eat the whole thing if I wanted to! (I have never done this …I have totally done this!) And even better the lemon curd recipe uses up all the egg yolks that are leftover!

Serves 8

You will need:

  • 6 egg whites
  • 6 tbsp cold water
  • 2 cups caster sugar
  • 2 tsp white vinegar
  • 2 tsp vanilla essence
  • 6 tsp cornflour

Let’s Cook It! – If you have an electric whisk it makes the process a whole lot easier!

  1. Beat the egg whites until they form stiff peaks.
  2. Add the cold water to the egg whites. Beat in. They will lose their peak and will be soft peaks now.
  3. Add the sugar a little bit at a time, whilst still beating.
  4. Add the rest of the ingredients whilst still beating.
  5. Put the mix on a piece of grease proofed paper and bake at 110℃ for 1 hr and 15 minutes.
  6. Once the time is up turn off the oven but leave the meringue in there to cool for at least 30 minutes.
  7. Once it is completely cool you can assemble your pavlova.
  8. Spread an even layer of lemon curd over the top. The curd is very sweet so do this to taste if you don’t have a very sweet tooth! You can use a whipped cream if you can eat dairy!
  9. Sprinkle a selection of berries over the top. Mike uses blueberries, blackberries and raspberries.
  10. For the final flourish add some sprigs of fresh mint and sprinkle a little icing sugar over the top.

 

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Mike’s Dairy Free Lemon Curd

This is BEAUTIFUL … I can’t really say any more than that! A jar of this never lasts long in our house!

 

You will need: 

  • 6 egg yolks
  • 1 cup sugar
  • 4 lemons, zested and juiced
  • 113g of pure (dairy-free spread)

Let’s Cook It! 

  1. Put a medium-sized pan on the hob with about 1inch of water. Heat the water until it is simmering.
  2. Whilst the water is heating up mix the egg yolks and sugar with a whisk in a metal bowl (Mike says this is very important!) Do this for about a minute, it should become very pale.
  3. Pour the lemon juice into a measuring cup until it reaches 1/3 cup.
  4. Add the juice and zest to the egg mixture and give it a whisk until it is nice and smooth.
  5. Now that the water has reached a simmer, turn down the heat to low and put the metal bowl on top of the saucepan (it should be sitting just above the water line but not touching – again Mike says this is very important!)
  6. Whisk the mixture until it is thick, this should take about 8 – 10 minutes. It should be a light colour and be able to coat the back of a spoon. It will turn a pale yellow when cooled and thicken a lot more.
  7. Take off the heat and stir in the Pure a little bit at a time. Make sure each bit melts before you add the next.
  8. Let it cool. But before it cools completely put it in its storage container (Mike uses a sterilised jar)
  9. Can be stored for about 2 weeks in the fridge.