The secret to the perfect home made pavlova is definitely duck eggs! Enjoy this pavlova with a silky lemon curd topping, made using the leftover yolks - zero waste and great taste, what's not to love?!
Duck Egg Pavlova
What you need
4 free range duck eggs
250g castor sugar
2 teaspoons lemon juice
2 teaspoons cornflour
What to do
Preheat your oven to 180°C.
Draw a 20cm diameter circle on baking paper (the easiest way is to trace around a plate) and flip this onto a baking tray.
Separate the duck eggs, putting the whites into a large, clean bowl and reserving the yolks for use later. Ensure that no yolk contaminates the whites - you may wish to separate the eggs into a cup first.
Whisk the egg whites using electric beaters, until soft peaks begin to form. Continue whisking, whilst slowly adding the castor sugar (a tablespoon at a time) until all of the sugar is incorporated, and the mix is looking super thick and glossy.
Sift the cornflour over the mix, add the lemon juice and gently fold these into the mix.
Spoon the mix into the centre of the baking paper then using a spatula, shape into your pavlova form, flattening the top and smoothing around the sides.
Place into the middle of your pre-heated oven, and immediately lower the temperature to 150°C. Cook for 1 ¼ hours, then turn off your oven. Leave the pavlova in the oven until it has completely cooled (or overnight) - do not open the oven door at all during this time.
Remove the pavlova from the oven and top with whipped cream, swirls of lemon curd (recipe below) and edible flowers. I never worry too much about any cracking - it sometimes happens, and whipped cream will hide a multitude of mistakes!
If you prefer to make the pavlova in advance, you can store an un-topped pavlova in an airtight container placed in a cupboard for up to a couple of days.
Lemon Curd Topping
What you need
4 free range duck egg yolks
Juice and zest of 2-3 lemons
80g castor sugar
80g chilled butter
What to do
Place the yolks and sugar into a medium sized pot and whisk by hand, until well combined, then stir in the lemon juice and zest.
Cut your butter into small cubes, add this to the pot, placed over a medium heat. Stir continuously for about 10-15 minutes, until the mix thickens.
Remove from the heat, and carefully transfer into a sterilised jar. Leave this to cool on the bench, then transfer to the fridge.
This lemon curd will keep for up to 2 weeks in the fridge, or can be frozen in an airtight container for up to a year (thaw in the fridge or on the bench).