Mini Pavlovas with Banana-Lemon Curd
Low FODMAP mini pavlovas topped with homemade banana-lemon curd. A meringue-based dessert recipe with a soft marshmallowy inside and a delicate crisp crust.
banana, lemon curd, pavlova
My Gut Feeling
| 100 gr. of sugar
lactose free if intolerant
Juice of one small lemon
Preheat oven to 285ºF/140°C and line a baking tray with non-stick baking paper.
Separate the egg whites from the yolks. In a big bowl beat the egg white until firm peaks form.
Gradually add half of the sugar, beating constantly for 5 minutes or until the sugar dissolves and the mixture is thick and glossy.
Spoon the mixture in the baking tray and create approximately 9 round nests, leaving some space between them.
Bake for 30 minutes or until crisp and dry. Turn oven off. Leave the pavlovas in the oven, with the door semi-open, to cool completely.
While the meringues are cooling, beat egg yolks, butter, lemon juice, the rest of the sugar and bananas in a blender or food processor, until fully combined and silky smooth.
Pour the mixture into a medium sauce pan over medium-low heat. Stir constantly for about 10 minutes or until mixture thickens.
Remove from heat and allow to cool.
Spoon the banana-lemon curd on top of the pavlovas. Top with raspberries and serve.
You can store the leftover curd in an airtight container and refrigerate for 2 weeks.