Lemon chiffon pavlova | Sainsbury`s Magazine

Lemon chiffon pavlova | Sainsbury`s Magazine

www.sainsburysmagazine.co.uk

Lemon chiffon pavlova

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Ingredients

  • 4 large egg whites
  • 225g caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 300ml double cream
  • 100g lemon curd
  • zest of 1 lemon, juice of ½ lemon, plus extra zest, to serve
  • edible rose petals (fresh or dried)

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