Mini Pavlovas with Lemon Curd & Citrus Fruits



  • 2 large eggs
  • 115g (5 oz) sugar
    Roots & Wings Lemon Curd
  • 1 grapefruit, segmented
  • 1 orange, segmented
  • 100g (4 oz) pistachios, crushed
  • 1 small pot crème fraiche


First make the mini meringues. Preheat the oven to 100C/212F/Gas 1/4. Line a baking sheet with parchment paper. Separate the eggs and beat the egg whites until soft peaks form. Gradually add the sugar a spoonful at the time whisking constantly. Continue until all of the sugar has dissolved and the mixture is thick and glossy. Dollop a tablespoon onto the baking sheet and make a small indent to create a little next. Continue until all of the egg white has been used. Bake for about 50 minutes or until the meringues feel crisp. Turn off the oven and leave the meringues to cool in the oven. Once cool store in an airtight container.
When you are ready to serve start by gently stirring the Lemon Curd to loosen it up a bit. Fill each meringue with a spoonful of crème fraiche followed by a dash of lemon curd. Top with the grapefruit and orange segments and sprinkle over the crushed pistachio. Serve right away.