Pavlova Cake with Lemon and Ginger Curd
Crisp on the outside and soft at the centre, this pavlova cake is layered with lemon and ginger curd and light vanilla cream. Served alongside Ahmad Tea Lemon and Ginger Infusion, it makes a beautifully balanced dessert where bright citrus and gentle spice shine.
Pavlova Cake with Lemon and Ginger Curd
Difficulty
Moderate
Time to Make
2 hours +
Blend
Lemon & Ginger
FEATURED TEA
Lemon & Ginger
Crafted by nature and perfected by Ahmad Tea, our Lemon & Ginger Infusion is a warming, caffeine-free blend of 100% natural fruits and herbs. Our Tea Masters have artfully combined zesty lemon peel, lemongrass and ginger with a base of apple and hibiscus for a rich backnote and a vibrant straw-gold colour, resulting in a punchy, invigorating cup. Brew for 5 minutes, if preferred, serve over ice with a slice of lemon.
INGREDIENTS
Pavlova
- 7 egg whites
- 300 g white sugar
- 1 tbsp cornstarch
- 1/2 tsp apple cider vinegar
Lemon and Ginger Curd
- Juice of 2 large lemons
- 5 egg yolks
- 180 g sugar
- 1 tsp cornstarch
- 1/3 tsp ground ginger (optional)
- 50 g unsalted butter
Vanilla Cream
- 500 g mascarpone
- 250 g whipping cream
- 1 tsp vanilla paste or vanilla extract
- 70 g powdered sugar
Method
Pavlova
- Separate the egg yolks from the whites and set the yolks aside for the curd. Add the egg whites to a stand mixer and whisk on high speed for 1 minute.
- Gradually add the sugar over around 30 seconds while whisking.
- Continue whisking for about 5 minutes until stiff peaks form.
- Add the corn starch, followed by the vinegar, and whisk for a further 3 to 4 minutes until the meringue is glossy. Preheat the oven to 110°C.
- Transfer the meringue to a large piping bag. Cut the tip to create an opening of about 2 cm.
- Line a baking tray with baking paper. Pipe two circles, starting from the edge and working towards the centre in a spiral. Each should be 20 to 22 cm wide. Leave space between them as they will expand slightly.
- Bake for 1 hour and 10 minutes. Turn the oven off and leave the pavlovas to cool completely inside the oven with the door slightly open.
Lemon and Ginger Curd
- Add the egg yolks, lemon juice, sugar and ginger to a saucepan and whisk until smooth.
- Spoon about 3 tablespoons of the mixture into a small bowl and whisk in the corn starch until smooth.
- Heat the saucepan on medium to high heat, whisking constantly, for 8 to 12 minutes until thickened and gently bubbling.
- Add the corn starch mixture back into the pan and whisk until smooth and thick, adjusting the heat to prevent curdling.
- Remove from the heat and stir in the butter until fully melted.
- Refrigerate for 30 minutes to 1 hour to set.
Vanilla Cream
- Whisk the mascarpone, powdered sugar and vanilla until smooth.
- Add the whipping cream.
- Whisk for around 2 minutes until stiff peaks just begin to form. Do not over whisk.
Assembling the Cake
- Transfer the vanilla cream to a piping bag fitted with a round nozzle.
- Place one pavlova layer on a cake stand or serving plate.
- Pipe vanilla cream across the surface, then spoon over a layer of lemon and ginger curd.
- Add the second pavlova layer and repeat with more cream and curd.
- Decorate with fresh lemon slices, thyme and yellow fruits. Serve with a cup of Ahmad Tea Lemon and Ginger Infusion.
Tea Pairing
Ahmad Tea Lemon and Ginger Infusion complements this pavlova beautifully, echoing the citrus notes of the curd while adding a gentle warmth from ginger. The infusion keeps the dessert feeling fresh and balanced rather than overly sweet.
