Limoncello Pavlova

Name: Limoncello Pavlova
Cuisine: Scottish
Ingredients: a handful of blueberries; 100 g lemon curd (homemade or a good shop-bought jar); finely grated zest of 1 lemon; 4 tbsp limoncello; 150 ml crème fraîche; 450 ml double cream; 1 tsp cornflour; 1 tsp white wine vinegar; 3 large egg whites; 170 g caster sugar

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

We always have a pavlova on the menu in the café, and this one has become a favourite with our customers – light and zesty and especially good when made with Rita’s Lemon Curd

Ingredients

3 large egg whites
170 g caster sugar
1 tsp white win

United Kingdom
Dessert
Vegetarian
Gluten-free
Scotland

Method

Preheat the oven to 160°C/140°C fan/gas mark 3. Lay a piece of greaseproof paper on a baking tray and draw a 20cm circle on it using a plate or a cake tin as a template.
Put the egg whites in the bowl of a stand mixer and whisk on high for at least 5 m