I love this recipe because it is so easy to make yet you can do so much with it. Traditionally served in the summer at Eton School, rumours have it gets in name from a Labrador knocking over a pavlova at a picnic during a cricket match which I think is great, waist not want not.
Ingredients
6 eggs
4 lemons
450g sugar
100g butter
100ml double cream
500g of mixed strawberries
1 punnet of edible flowers
Meringue nests
4 egg whites (save some of the yolks for the curd)
200g sugar
Drop of lemon juice
Place the sugar and eggs whites into a clean bowl mixer and whisk on a high speed adding a few drops of lemon juice a little at a time until it peaks and become shiny and stiff.
Place the meringue into a piping bag and pipe into circles onto a baking tray, which has a sheet of non-stick baking paper on it, repeat more circles over the circles you have you already piped building up a nest for a bout 3 or 4 times.
Place into an oven for about 1 to 2 hours at 120.C until crisp and dry.
Lemon Curd
2 eggs
2 egg yolks
4 lemons
200g sugar
100g butter
Place a plan of water onto heat and leave to simmer
Into a bowl big enough to fit over the pan of water add the zest and juice of the lemons, the sugar and butter.
Once melted crack in the eggs and whisk to combine, slow whisk for about 10-15 minutes, be careful not to scramble the eggs
The mix is ready when is thick enough to coat the back of a spoon.
Remove from the heat and allow to cool.
Chantilly cream
100ml double cream
50g sugar
Mix the cream and sugar together and whisk until it forms a soft peak.
Assembling
Take a meringue nest and half fill with Chantilly cream then add a little of the lemon curd on top.
Wash the strawberries and cut the bigger ones in half or quarters if need be.
Arrange the strawberries on top and finish with the summer flowers
Now comes the fun part. Smash it all up however you like and indulge.