These mini pavlovas are simple to make and have a creamy lemon filling
- 250 g sour cream
- 450 g lemon curd
- 100 g meringue nests
- 3 passionfruit
- Spoon sour cream into a large bowl. Add lemon curd. Gently stir until almost combined to create a marbled effect.
- Just before serving, place pavlova nests onto a serving plate. Spoon curd mixture evenly over nests, about 2 tablespoons on each.
- Halve passionfruit. Scoop out pulp into a small bowl. Spoon pulp over curd mixture on nests just before serving.
For a change, replace sour cream with a 300ml tub thickened cream and lemon curd with ¾ cup chocolate hazelnut spread. Whip cream until firm peaks form. Gently fold in spread.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.1 g|
|Total carbohydrates||40.3 g|
|- Sugars||30.2 g|
|Dietary fibre||0.8 g|