Lemon and Poppy Seed Pavlova. With Mint.

When I was a lot younger I amazingly never thought twice about whipping up some meringues.  However, as time has passed I’ve become increasingly aware of all the surrounding drama and debate – do you add cornflower, use a lemon to wipe the bowl, add vinegar, leave the oven door ajar, have a super low oven temperature, leave them in for hours and hours etc etc and so I've recently given them a wide birth.  How ridiculous.  If you ignore the hype and follow some simple instructions they are jolly easy to make.  Furthermore they are a great way to use up egg whites and last in an airtight container for weeks.

This is my lemon and poppy seed pavlova, a complete delight to assemble and eat.  We took it to a Sunday lunch braai this weekend, although with the meringue, cream, strawberries and mint all in separate containers – if you assemble it in advance the whole thing turns into a soggy sugary mess and not the delicious Eton kind.

As you will see from the photos I piped little meringues as well as a rectangular base for the pavlova - there was only three of us for the braai and, like I said, over catering on the pavalova is not a great idea, so the little ones are in the cupboard to satisfy those daily sugar cravings.  However, I’ve given you the ingredients and the method for making one large pavlova.  It really is summer in a mouthful.

Ingredients (makes one pavlova for six)

3 large egg whites

175 g caster sugar

1 lemon, zest only

2 tbsp poppy seeds

a handful of fresh mint leaves, torn

a punnet of strawberries

300 ml double cream or whipping cream

Method

1. Preheat your oven to 120C and line a baking tray with baking paper.

2. Put the egg whites in a large china or metal bowl (the key is to not use plastic as it harbours grease) and whisk until stiff but not dry.  Rein yourself in – as soon as the whites just about hold a pointy position when you remove the whisk, stop.

3. Add the sugar a teaspoon at a time, whisking jolly well after each addition.  When you’ve added it all the mixture should be stiff and glossy.

4. Gently fold in the lemon zest and poppy seeds.

5. Use a couple of tbsps to dollop the meringue on your baking tray then spread out into a rectangular shape. Pop in the oven for 1- 1½ hours or until you can lift up the meringue easily without it sticking to the paper.  Turn off the oven, jam the door ajar and allow to cool completely.

6. Just before serving top the meringue with whipped or double cream, scatter over the strawberries, cutting them in half or quarters as you go, then finish with the torn mint leaves.

Delicious.  Slightly soft inside with a lovely subtle lemony, poppy seed twist.