AT A GLANCE
We love these little beauties baked in paper, but you could scoop quenelles straight onto baking paper instead. A tarter-than-usual lemon curd offsets the sweetness of the pavlova, while blackberries add summer fragrance.
|01||Preheat oven to 150°C and line twelve 125ml muffin moulds with muffin papers or patty cases. Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks (4-5 minutes). With motor running, gradually add sugar and whisk until firm and glossy (2-3 minutes). Whisk in vinegar, fold in cornflour and lemon rind, then spoon into cases and scatter with a little extra rind. Place in oven, reduce temperature to 120°C and bake until crisp but not coloured (1¼-1½ hours). Turn off heat and cool completely in oven with door closed (3-4 hours). Pavlovas will keep in an airtight container for a day.|
|02||For lemon curd, whisk egg yolks and sugar in a saucepan, add lemon juice and butter and stir over medium heat until thick and smooth (3-4 minutes). Transfer to a bowl and chill. Curd will keep refrigerated in an airtight container for 5 days.|
|03||For blackberry syrup, stir ingredients and 2 tbsp water in a small saucepan over medium-high heat until sugar dissolves. Bring to a simmer and cook until reduced to a light syrup (5-6 minutes). Cool, then swirl mixture through mascarpone.|
|04||Serve mini pavlovas topped with lemon curd, swirls of blackberry mascarpone and extra lemon rind.|