Baking Dessert

Clam shell pavlova with lemon curd and macadamia crunch

Name: Clam shell pavlova recipe
Yield: 8
Ingredients: 8 large egg whites; 500g caster sugar; 30.00 ml cornflour; 2 tsp lemon juice; 2-3 stone fruit, thinly sliced (we used yellow peach and plum); 1 punnet small strawberries, hulled and sliced; Small basil leaves, to decorate; 75g caster sugar; 4 egg yolks; Finely grated zest of 1/2 lemon and 1/4 cup (60ml) lemon juice; 90g cold unsalted butter, chopped; 100g macadamia; 110g caster sugar; 400ml thickened cream; 1 tsp caster sugar; 1 tsp vanilla paste

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Clam shell pavlova with lemon curd and macadamia crunch.

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by Mark LaBrooy

Nov 19, 2024

"We’ll always have a strong couple of proteins, like a fish and a meat, and then a lot of raw seafood. Then we chill and have a big old dessert, like a pav." - Mark LaBrooy

Find the clam shell stencil here: Clam shell stencil

Using the template above, draw 2 clam shell shapes onto 2 sheets of baking paper.

Step one of placing the clam shell pavlova stencil onto the baking paper

Lightly grease 2 baking trays and place each piece of paper, marked-side down, on a tray so the stencil is clear to view, but the ink is not on the top surface.

Step two of the clam shell pavlova is to place the drawn stencil onto the baking tray

Pipe wet meringue mixture onto the paper using the template to form a clam. Repeat with remaining mixture to make a second clam.

The wet meringue is piped into the stencil of the clam pavlova on the baking tray.

8 large egg whites
500g caster sugar
1 1/2 tbs cornflour
2 tsp lemon juice
2-3 stone fruit, thinly sliced (we used yellow peach and plum)
1 punnet small strawberries, hulled and sliced
Small basil leaves, to decorate

Lemon curd

1/3 cup (75g) caster sugar
4 egg yolks
Finely grated zest of 1/2 lemon and 1/4 cup (60ml) lemon juice
90g cold unsalted butter, chopped

Macadamia crunch

2/3 cup (100g) macadamias, toasted
1/2 cup (110g) caster sugar

Chantilly cream

400ml thickened cream
1 tsp caster sugar
1 tsp vanilla paste

Method

1.

Preheat oven to 120°C/100°C fan-forced. Using the template (see above), draw 2 clam shell shapes onto 2 sheets of baking paper. Lightly grease 2 baking trays and place each piece of paper, marked-side down, on a tray.
2.

Place the egg whites and sugar in a large heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Whisk until mixture becomes white, tripled in volume and hot to touch (you shouldn’t feel any sugar when rubbing mixture between fingers).
3.

Transfer to a stand mixer fitted with the whisk attachment, and whisk on high for 10 minutes, or until meringue is glossy and thick. Add cornflour and lemon juice and whisk to combine. Spoon half the mixture into a piping bag and, using scissors, cut a 5cm opening at the end. Pipe mixture onto paper using the template to form a clam. Repeat with remaining mixture to make a second clam. Bake for 1 hour 30 minutes, or until dry to touch. Cool in oven with door ajar.
4.

For the lemon curd, lightly whisk sugar, yolks, lemon zest and juice in a medium non-stick saucepan (off the heat) until very well combined. Transfer pan to a medium- low heat and cook, whisking continuously, for 6 minutes or until mixture very thickly coats the back of a wooden spoon.
5.

Remove pan from heat and add butter, piece by piece, whisking until smooth. Strain into a medium bowl and cover surface directly with plastic wrap. Chill for at least 2 hours to cool and thicken.
6.

For the crunch, place nuts on a baking tray lined with baking paper. Heat sugar in a medium saucepan over medium heat, stirring until melted and a golden caramel. Pour over nuts and set aside until completely cool. Transfer to a food processor and pulse until a fine crumb.
7.

For the chantilly, whisk the cream, sugar and vanilla until soft peaks. Place 1 shell on a serving plate, spoon over chantilly and curd, then arrange fruit on top. Scatter with basil and sprinkle with some macadamia crunch. Arrange second shell on top. Serve immediately with leftover crunch on the side.