Lemon Meringue Pavlova Roll
Recipe Courtesy Bonnie Stern. I generally don't bother with the orange caramel sauce or the drizzles and just serve with fresh fruit.
Recipe Courtesy Bonnie Stern. I generally don't bother with the orange caramel sauce or the drizzles and just serve with fresh fruit.
- 1/2 cup granulated sugar
- 1/2 cup lemon juice
- 1 tsp vanilla
- 1 cup granulated sugar
- 1 1/2 cups granulated sugar
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- 2/3 cup granulated sugar
- 3 tbsp water
- 2 tbsp water
- 1/3 cup orange juice
- 1 tbsp white vinegar
- lemon curd
- pavlova
- 8 egg whites (about 1cup/250 ml)
- 1 tbsp icing sugar sifted
- 1 tbsp grated lemon peel
- 4 x eggs
- 1/2 cup whipping cream optional
- orange caramel sauce
- caramel drizzles
- Carbohydrate 6.66209590333876 g
- Cholesterol 460.000000003474 mg
- Fat 23.5945281917845 g
- Fiber 0.119170967681768 g
- Protein 16.9267379543529 g
- Saturated Fat 11.0707544220606 g
- Serving Size 1 1 Serving (221g)
- Sodium 236.209523817879 mg
- Sugar 6.54292493565699 g
- Trans Fat 3.24273368357942 g
- Calories 304 calories
Step-by-step
- For pavlova, in a large bowl, beat egg whites until light. Slowly beat in sugar until whites are stiff and shiny. Beat in vinegar and vanilla. Fold in cornstarch.
- Spread meringue over a 17x 11-inch parchment-lined baking sheet. Bake in a preheated 325 degrees F. oven for 20 minutes. Cool. Dust top with sifted icing sugar. Run a knife around edge to prevent sticking and then invert onto another piece of parchment.
- For lemon curd, in a saucepan, combine lemon juice, peel and sugar. Bring to a boil.
- Beat eggs in a medium bowl. Whisk in hot lemon juice mixture. Return everything to saucepan and cook on medium heat for 3 to 5 minutes, or until thick and bubbling. Strain mixture if you wish. Transfer to a clean bowl and chill.
- Whip cream until light. When lemon mixture is cold, fold in cream.
- In a small saucepan, combine sugar and water. Cook on medium heat, stirring, just until sugar dissolves. Brush any crystals down sides of pan with a pastry brush dipped in cold water. Cook, without stirring, for 5 to 8 minutes, or until mixture turns a caramel colour. Add lemon juice and orange juice. Bring to a boil and stir until smooth.
- Spread lemon mixture over meringue. Roll up tightly lengthwise. Refrigerate until smooth.
- Cut roll into serving pieces and place on serving plates with sauce.
- In a small saucepan, combine 1 cup (250 ml) granulated sugar and 3 tbsp. (45 ml) water. Cook on medium heat, stirring, until sugar dissolves. Brush and crystals down sides of pan with a pastry brush dipped in cold water. Continue to cook, without stirring, for 5 to 8 minutes, or until mixture turns a caramel colour. Transfer to a bowl and cool for a few minutes until caramel thickens slightly.
- Carefully set bowl in a larger bowl of hot water to keep caramel liquid but thick. Drizzle caramel in shapes on a buttered sheet of waxed paper and let sit for a few minutes until firm. Carefully remove from paper and decorate dessert just before serving.
My Unexpected Pavlova Adventure: A Lemon Meringue Dream
As a busy professional, time in the kitchen is a luxury. I’m more of a "grab-and-go" type, fueled by quick lunches and even quicker dinners. But weekends? Weekends are for exploration, even if that exploration involves a slightly precarious meringue mountain and a whole lot of lemon zest. This Lemon Meringue Pavlova Roll wasn't just a recipe; it was a journey.
The idea started innocently enough. I stumbled across this recipe, promising a light and airy pavlova base, bursting with the tart tang of lemon curd. The image was simply divine – a delicate, rolled meringue, glistening with a subtle caramel sheen. The thought of it, a sweet escape from my usual hectic schedule, was too enticing to ignore.
Initially, I was intimidated. Pavlovas have a reputation for being finicky. Egg whites need to be at the perfect temperature, the oven must be just right – it’s a delicate dance between precision and patience. And me? Well, I’m more used to the chaotic rhythm of a boardroom than the calm precision of a pastry chef. But I plunged in, armed with my trusty kitchen mixer and a generous dose of optimistic ignorance.
The process was surprisingly therapeutic. The rhythmic whirring of the mixer as the egg whites transformed into glossy peaks, the subtle scent of vanilla and lemon filling the air – it was a welcome break from emails and deadlines. There were moments of doubt, of course. The meringue looked a bit wonky when it came out of the oven, not quite the pristine white I’d envisioned. But then, a wave of unexpected confidence washed over me. It didn't matter if it wasn't perfect. It was *mine*.
The lemon curd, a bright, zesty counterpoint to the sweet meringue, was surprisingly simple to make. It only took a few minutes on the stove, a fragrant alchemy of lemon juice, zest, and sugar that filled my kitchen with sunshine. And the final assembly, spreading the curd over the meringue and carefully rolling it up, felt almost magical. The final product wasn’t some fancy patisserie creation, but it held a certain rustic charm, a testament to its homemade origins.
This Lemon Meringue Pavlova Roll wasn’t just a successful baking experiment. It was a symbol of something far greater: a reminder that even amidst the chaos of daily life, there’s always room for a little joy, a little indulgence, and a whole lot of lemon. The taste was as delightful as the process. The light, airy meringue perfectly balanced the tangy lemon curd, creating a flavor explosion with every bite. Served with fresh berries, it was the perfect dessert for a weekend afternoon.
More than just a dessert, this Pavlova roll became a testament to my resilience and creative spirit. It taught me that imperfection is beautiful, that even a slightly wonky meringue can taste absolutely divine. It was a sweet victory, enjoyed not just with a fork, but with a renewed appreciation for the simple act of creating something beautiful, even amidst the hustle and bustle of my day-to-day life. And that, my friends, is a recipe for happiness that's well worth savoring.
Ingredients: (Note: The exact quantities are not crucial; feel free to adjust to your liking!)
- Egg whites
- Granulated sugar
- Cornstarch
- White vinegar
- Vanilla extract
- Lemons (for both juice and zest)
- Eggs (for the curd)
- Whipping cream
- Optional: Orange juice, caramel sauce
Tips for Success:
- Make sure your bowl and beaters are completely clean and grease-free before whipping the egg whites.
- Don't overbake the meringue. It should be slightly crisp on the outside and soft on the inside.
- Let the lemon curd cool completely before spreading it on the meringue.
- Roll up the meringue gently to avoid cracking it.
So, take a leap of faith. Embrace the unexpected. And most importantly, enjoy the sweet rewards of a homemade Lemon Meringue Pavlova Roll. You might surprise yourself with what you can create.
