Mini pavlovas with strawberries and lemon curd

Name: mini pavlovas with strawberries and lemon curd
Cook time: 20 min
Total time: 215 min
Yield: 12
Ingredients: 1 lemon cleaned up; 250 g protein bottle of 500 g, chilled dairy department extra to stick; 320 g white caster sugar; el cornstarch; 1 mespoint salt; 250 g fresh strawberry; 250 g Greek yoghurt; 160 g lecurd; 300 g fresh blueberries

Make small cakes from pavlova with fruit, lemon curd and Greek yogurt. Nice dessert for a dinner

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 100 ° C.
Grate the yellow skin of the lemon and press out half of the fruit. Put the egg whites in a fat-free, dry bowl and whisk with a mixer.
Add the sugar bit by bit and beat until the egg white shines and forms peaks.
Sift the cornstarch and salt over the bowl and add the lemon zest and ½ tbsp lemon juice. Beat everything together with the mixer.
Stick the baking paper with some protein on 2 baking trays, then it does not slide. Put 6 heaps of protein on each baking sheet and make a well in the middle.
Bake the pavlovas in the oven in about 1 hour and 15 minutes until done. Turn off the oven and leave it for 1 hour in the closed oven. Take out and cool in 1 hour.
Wash the strawberries and remove the crowns. Cut the big into pieces. Divide the Greek yogurt over the soil of the pavlovas and sprinkle the lemon curd on it.
Divide the strawberries and blueberries over them and serve immediately. Yummy! .