Lemon Meringue Pavlova Roll

Show Stopper!! Everyone deserves to have a friend like Pixie! She is as special as her name! She not only introduced me to this dessert but also made it for a farm function we had.

Using farm fresh eggs makes the meringue incredible! It sometimes fluffs up over the bowl. Happy Place!!! It does take some effort and skill, but even the times it wasn’t perfect…it was still DEVINE.

INGREDIENTS:

Pavlova

8 egg whites (about 1cup/250 ml)

1 ½ cup granulated sugar (375 ml)

1 Tbsp white vinegar (15 ml)

1 tsp vanilla (5 ml)

2 Tbsp cornstarch (30 ml)

1 Tbsp icing sugar, sifted (15 ml)

Lemon Curd

½ cup lemon juice (125 ml)

1 Tbsp grated lemon peel (15 ml)

⅔ cup granulated sugar (150 ml)

4 eggs

½ cup whipping cream, optional (125 ml)

Orange Caramel Sauce

½ cup granulated sugar (125 ml)

2 Tbsp water (25 ml)

2 Tbsp lemon juice (25 ml)

⅓ cup orange juice (75 ml)

Caramel Drizzles

1 cup granulated sugar (250 ml)

3 Tbsp water (45 ml)

INSTRUCTIONS:

Step 1

For pavlova, in a large bowl, beat egg whites until light. Slowly beat in sugar until the whites are stiff and shiny. Beat in vinegar and vanilla. Fold in cornstarch.

Step 2

Spread meringue over a 17x 11-inch parchment-lined baking sheet. Bake in a preheated 325 degrees F. oven for 20 minutes. Cool. Dust top with sifted icing sugar. Run a knife around edge to prevent sticking and then invert onto another piece of parchment.

Step 3

For lemon curd, in a saucepan, combine lemon juice, peel and sugar. Bring to a boil.

Step 4

Beat eggs in a medium bowl. Whisk in hot lemon juice mixture. Return everything to saucepan and cook on medium heat for 3 to 5 minutes, or until thick and bubbling. Strain mixture if you wish. Transfer to a clean bowl and chill.

Step 5

Whip cream until light. When lemon mixture is cold, fold in cream.

Step 6

In a small saucepan, combine sugar and water. Cook on medium heat, stirring, just until sugar dissolves. Brush any crystals down sides of pan with a pastry brush dipped in cold water. Cook, without stirring, for 5 to 8 minutes, or until mixture turns a caramel colour. Add lemon juice and orange juice. Bring to a boil and stir until smooth.

Step 7

Spread lemon mixture over meringue. Roll up tightly lengthwise. Refrigerate until smooth.

Step 8

Cut the roll into serving pieces and place on serving plates with sauce.

Step 9

In a small saucepan, combine 1 cup (250 ml) granulated sugar and 3 tbsp. (45 ml) water. Cook on medium heat, stirring, until sugar dissolves. Brush and crystals down sides of the pan with a pastry brush dipped in cold water. Continue to cook, without stirring, for 5 to 8 minutes, or until the mixture turns a caramel colour. Transfer to a bowl and cool for a few minutes until caramel thickens slightly.

Step 10

Carefully set the bowl in a larger bowl of hot water to keep caramel liquid but thick. Drizzle caramel in shapes on a buttered sheet of waxed paper and let sit for a few minutes until firm. Carefully remove from paper and decorate dessert just before serving.