Lemon chiffon pavlova
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Cooking tools:
- Hand mixer
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Oven
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Serving platter
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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