{"id":7116,"date":"2019-12-07T12:03:53","date_gmt":"2019-12-07T17:03:53","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=7116"},"modified":"2019-12-08T11:19:34","modified_gmt":"2019-12-08T16:19:34","slug":"lemon-pavola-from-nigella","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2019\/12\/07\/lemon-pavola-from-nigella\/","title":{"rendered":"lemon pavola from nigella"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"235\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2019\/12\/7.png\" alt=\"\" class=\"wp-image-7117\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2019\/12\/7.png 400w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2019\/12\/7-300x176.png 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\"><li>6 egg whites<\/li><li>13oz caster sugar<\/li><li>2\u00bd tsp cornflour<\/li><li>2 lemons<\/li><li>10\u00bdfl oz double cream<\/li><li>11\u00bdoz jar lemon curd<\/li><li>1\u00beoz flaked almonds, toasted<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Now, preheat your oven to 180 degrees. Then all you need to do is whip up the meringue first until it is stiff and pulling up in peaks, then beat in the caster sugar one spoonful at a time.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Now add the cornflour, stir in lemon zest made from the skin of the lemon, add two teaspoons of lemon juice, and gently fold everything in together.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Spoon the meringue onto a lined baking tray and push it into the shape of a circular cake. Make sure the top is completely smooth, which you can do with a knife. Once shaped, put the meringue in the oven and immediately reduce the temperature&nbsp;to 150C. Cook it for an hour.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">After it has cooked, allow it to cool down. Once completely cold, put it onto a plate with the bottom of the pavlova now the top part.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Whip the double cream, until it is completely stiff. Spread the lemon curd all over the top of the meringue, being careful not to press down too hard or the meringue will crack. Add the whipped cream on top and, if you like, finish off with a sprinkle of lemon zest and the almond flakes. Serve.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Watch Nigella make her Lemon Pavlova in the video below. Honestly, it couldn\u2019t be easier.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And, if you make this and like it, why not&nbsp;<a href=\"https:\/\/leosigh.com\/how-to-make-nigella-lawsons-salted-chocolate-tart-video\/\">try Nigella\u2019s Salted Chocolate Tart too<\/a>? I did make that last week, and it was scrumptious.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>6 egg whites 13oz caster sugar 2\u00bd tsp cornflour 2 lemons 10\u00bdfl oz double cream 11\u00bdoz jar lemon curd 1\u00beoz flaked almonds, toasted Now, preheat your oven to 180 degrees. Then all you need to do is whip up the &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2019\/12\/07\/lemon-pavola-from-nigella\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,11],"tags":[],"class_list":["post-7116","post","type-post","status-publish","format-standard","hentry","category-recipes","category-sweets"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/7116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=7116"}],"version-history":[{"count":2,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/7116\/revisions"}],"predecessor-version":[{"id":7119,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/7116\/revisions\/7119"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=7116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=7116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=7116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}