The Moodie Foodie: Lemon Marshmallow Pavlova

Recipe, photography and nutritional analysis by The Moodie Foodie

Pavlovas are delicious desserts – they’re so light and airy, which is just what you need after dinner. This one is a little different, as it’s made with lots of lemon juice to give it a luscious lemony flavour. It’s slow-cooked, as most pavs are, to give it a crispy shell and soft, marshmallow inside. Definitely a crowd-pleaser. Serving it with Greek yoghurt and lemon zest instead of cream lightens it right up, which means you can eat almost guilt-free. Almost…

Lemon Marshmallow Pavlova

Lemon Marshmallow Pavlova

SERVES 8  PREPARATION 10 mins  COOKING 1½ hrs  COOLING 2 hrs

MAKE AHEAD

Equipment

  • measuring cups
  • measuring spoons
  • fine sieve
  • fine grater/zester
  • lemon juicer
  • mixing bowl
  • electric mixer
  • baking tray
  • baking paper

Ingredients

  • 6 eggwhites
  • ¾ cup caster sugar
  • 2 tbsp cornflour, sifted (stablizes whites and reduces weeping)
  • 1 tsp vanilla extract
  • grated rind and juice of ½ lemon
  • cooking oil spray
  • 2 cups good thick Greek yoghurt

Method

  1. Heat oven to 150c.  Beat eggwhites until soft peaks form, or until nice and fluffy.  Gradually add sugar, 1 tbsp at a time, mixing well bafter each addition. If you are in doubt as to whether sugar is dissolved, have a gentle scrape around or just dip afinger into mixture – if it’s grainy, it needs a little more beating. (Honestly, I think this is the secret to a good pavlova – lots of air and well dissolved sugar.) When all sugar is beaten in, add cornflour, vanilla and lemon juice, and beat for another 1 minute or just until combined.
  2. Spray a baking tray with a little oil, pop on a bit of baking paper and pile meringue onto paper in a mound – don’t worry about leaving a cavity as it won’t make a difference to end result and because this is a low-fat pavlova, we are not filling anything with cream.
  3. Reduce oven to 120c and put tray on middle rack.  Bake for 1½ hrs.  Turn off oven and open door to cool completely.
  4. Meanwhile, mix yoghurt and lemon zest and pop back in the fridge until ready to serve.

Chef’s tips

Double it? I would make two instead of doubling the ingredients and making one big one.

Eat the next day? Absolutely, just store in an airtight container in the fridge.

Freeze it? Not this one, it doesn’t freeze well.

Nutrition info (per serving):

730 kilojoules, 1.33g total fat (0.82g sat fat).