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Ingredientes
- 8 x egg whites (about 1cup/250 ml)
- 1 1/2 c. granulated sugar (375 ml)
- 1 Tbsp. white vinegar (15 ml)
- 1 tsp vanilla (5 ml)
- 2 Tbsp. cornstarch (30 ml)
- 1 Tbsp. icing sugar, sifted (15 ml) Lemon Curd
- 1/2 c. lemon juice (125 ml)
- 1 Tbsp. grated lemon peel (15 ml)
- 2/3 c. granulated sugar (150 ml)
- 4 x Large eggs
- 1/2 c. whipping cream, optional (125 ml) Orange Caramel Sauce
- 1/2 c. granulated sugar (125 ml)
- 2 Tbsp. water (25 ml)
- 2 Tbsp. lemon juice (25 ml)
- 1/3 c. orange juice (75 ml) Caramel Drizzles
- 1 c. granulated sugar (250 ml)
- 3 Tbsp. water (45 ml)
Direcciones
- For pavlova, in a large bowl, beat egg whites till light. Slowly beat in sugar till whites are stiff and shiny. Beat in vinegar and vanilla. Mix in cornstarch.
- Spread meringue over a 17x 11-inch parchment-lined baking sheet. Bake in a preheated 325 degrees F. oven for 20 min. Cold. Dust top with sifted icing sugar. Run a knife around edge to prevent sticking and then invert onto another piece of parchment.
- Lemon Curd:For lemon curd, in a saucepan, combine lemon juice, peel and sugar. Bring to a boil.
- Beat Large eggs in a medium bowl. Whisk in warm lemon juice mix. Return everything to saucepan and cook on medium heat for 3 to 5 min, or possibly till thick and bubbling. Strain mix if you wish. Transfer to a clean bowl and chill.
- Whip cream till light. When lemon mix is cool, mix in cream.
- Orange Caramel Sauce:In a small saucepan, combine sugar and water. Cook on medium heat, stirring, just till sugar dissolves. Brush any crystals down sides of pan with a pastry brush dipped in cool water. Cook, without stirring, for 5 to 8 min, or possibly till mix turns a caramel colour. Add in lemon juice and orange juice. Bring to a boil and stir till smooth.
- Spread lemon mix over meringue. Roll up tightly lengthwise. Chill till smooth.
- Cut roll into serving pcs and place on serving plates with sauce.
- Caramel Drizzles:In a small saucepan, combine 1 c. (250 ml) granulated sugar and 3 tbsp. (45 ml) water. Cook on medium heat, stirring, till sugar dissolves. Brush and crystals down sides of pan with a pastry brush dipped in cool water. Continue to cook, without stirring, for 5 to 8 min, or possibly till mix turns a caramel colour. Transfer to a bowl and cold for a few min till caramel thickens slightly.
- Carefully set bowl in a larger bowl of warm water to keep caramel liquid but thick. Drizzle caramel in shapes on a buttered sheet of waxed paper and let sit for a few min till hard. Carefully remove from paper and decorate dessert just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 10 servings | |
| Calories 354 | |
| Calories from Fat 38 | 11% |
| Total Fat 4.25g | 5% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 35mg | 1% |
| Potassium 73mg | 2% |
| Total Carbs 78.68g | 21% |
| Dietary Fiber 0.2g | 1% |
| Sugars 74.95g | 50% |
| Protein 2.85g | 5% |
