The Perfect Pavlova with Lemon Curd & Mango: Katherine Sabbath Recipe

[@peckhamfamily7352]

OMG, this was amazing.....lemon curd was a surprise for my guests - it worked so well to cut through the sweetness of the meringue.....Thank you for a fantastic recipe.....

[@katherinesabbathrecipes]

That’s so awesome to hear! Thank you so much! 🤗 xo

[@Jacinda994]

Have made this a few years in a row now and can agree it is the 'Perfect Pavlova' ❤- Thankyou for sharing !! 😋🥰

[@katherinesabbathrecipes]

@@Jacinda994 That’s so awesome to hear! Thank you so much! 🤗

[@smk762]

Making this tomorrow night! My first pav. Thanks for sharing… So much easier mixing the eggs and sugar together in the kitchenaid!

[@katherinesabbathrecipes]

@@smk762 Hooray! You are so welcome! 🤗

[@Bec-i8b]

This has actually got me out of a pickle. I was going to do lemon meringue and pav but it was a bit much but this is like a combo of both 😍 thanks for the recipe. Looks amazing 🎄Merry Christmas 🎄

[@katherinesabbathrecipes]

YAY! Thank you so much! I hope you enjoy it!🎄xo

[@katherinesabbathrecipes]

Hello! Yes I’ve tried this before & it works just fine with fan-forced at the same temp! I’d say just adjust the cooking time by 20-30 mins less.

[@JessicaNorris-y4w]

Amazing thank you so much!!

[@IronChefShellie]

making a pav now and totally going to add some bitters!

[@katherinesabbathrecipes]

@@IronChefShellie Yay! It’s totally optional but adds a nice touch! Xo

[@jacquelinefitzroy5944]

Hi Kathrine! Thank you so much for sharing this - what a beauty! Do you turn off the oven and leave the Pav to cool inside the oven or take out after 3 hours and let cool on kitchen bench? Thank you 😊

[@katherinesabbathrecipes]

Thank you so kindly! I leave to cool inside the oven (it stops the pavlova from cracking or weeping due to outside humidity) xo

[@leeshickle]

Hi there. This recipe looks stuuuunning! I have two Xmas celebrations and was wondering how long the packing could await decorating in the fridge? Making on Xmas Eve and decorating for the 27th too long? Thanks 🥰

[@katherinesabbathrecipes]

@@leeshickle Hello! Thank you so much! I’d say this could sit happily in the fridge (decorated) for 12 hours. Otherwise I make the base & toppings separately & decorate on the day of serving. The pavlova base can sit in an airtight environment (like in the oven) for up to 2 days, while the lemon curd can be kept in the fridge for 1-2 weeks xo

[@JessicaNorris-y4w]

100 degrees for conventional oven but would you do 80 degrees for fan forced? Thanks!

[@katherinesabbathrecipes]

Hello! Yes I’ve tried this before & it works just fine with fan-forced at the same temp! I’d say just adjust the cooking time by 20-30 mins less :)

[@kimwilson9981]

Hey Katherine, Any tips for making a half-size pavlova? - how long should I bake it for? I made your delicious Bake Australia Great Book pavlova recipe on Sunday and it was delish! I was worried because I'd never made pavlova before, but you made it so easy! ❤ Now I've promised to make it for another smaller group Chrissy celebration 🎄🌟

[@katherinesabbathrecipes]

That’s so exciting! Thank you! I think for half the size, I would bake for 1 1/2-2 hours & leave to cool completely in the oven xo

[@kimwilson9981]

@katherinesabbathrecipes Thank you! You're a star! Can't wait to scoff it tomorrow 😍

[@Bec-i8b]

if I used 10 eggs to get to the 300gm egg whites, can I use the same amount of yolks (10) for the curd?... please and thank you

[@katherinesabbathrecipes]

@@Bec-i8b Yes absolutely! You’ll end up with a richer curd (which is lovely!)

[@janaelmir1541]

Where is the recipe? Like measurements

[@katherinesabbathrecipes]

In the description xo