Giant Pavlova with lemon curd, Chantilly cream, and fresh berries from What's Gaby Cooking - Everyday California Food (page 216) by Gaby Dalkin

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Notes about this recipe

  • Elaine115 on February 08, 2023

    Over the top delicious! Meringue came out perfect by leaving in oven overnight after it was done to cool. Did not use super fine sugar and just beat egg whites and sugar until smooth and not grainy. Followed Gaby’s instructions to rub the mixture between your fingers to see if it feels gritty. Used lemon curd from Trader Joe’s and it was perfectly tart mixed with the sweet whipped cream.

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