This is so easy to make. However, you would really need a mixer for it to get the consistency right. It’s a Weight Watchers recipe. I haven’t had much success with meringue type pavalova recipes and I’ll admit that I burnt this first time around. I don’t give up easily particularly when people say it’s such an easy to make. I felt like I had to prove it to myself that I could do it. Word of advice is to watch this one closely as it can burn quite quickly. It’s a lovely fresh summer recipe.
5 propoints per serving
4 egg whites
200g caster sugar
Zest of 1 lemon
3 tbsp lemon curd
1 tsp icing sugar
1 tub of quark, approximately 250g
1. Preheat the oven to gas mark 6/ 200 degrees celsius and line a swiss roll tin measuring 23cmx33cm with baking parchment.
2. Put the egg white in a bowl and whisk until soft peaks form, then gradually add the sugar, whisking continuously to make a smooth glossy meringue that stands firm. Fold in the lemon zest.
3. Spoon into the prepared tin and level with the back of a spoon. Bake in the oven for 8 minutes until the top is golden., the reduce the oven temperature to gas mark 3/160 degrees celsius and cook for a further 10 minutes until the meringue is firm to the touch. Turn out onto a board covered with another sheet of parchment and leave to go cold.
4. Remove the paper from the meringue and discard. Spread the quark over the roulade, leaving a border of 1cm, then dollop the lemon curd over the top. Roll up the mreingue from the short side using the parchment to help. Put onto serving plate and dust with the icing sugar. Serve immediately.