Kerry Eb's Easter Pavlova with Lemon Verbena Scented Cream and Granadilla
Towards the end of summer when the heat can still be scorching, but there's a tiny hint of autumn in the air the beautiful granadillas start making their first appearance in her gorgeous garden.
Images by: Light + Lark
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Kerry Eb will collect some fresh eggs from the laying hens on her farm, which also happen to be her beloved pets, to make this yummy pavlova. The yolks of the eggs she uses to make either mayonnaise or egg yolk tagliatelle. And it's Easter time, so you may just find her hiding a couple of chocolate eggs in one of the chicken's nesting boxes which her kids can't wait to find!
Kerry is wearing 
Kerry's been making this exquisite, yet simple dessert for her family since she was just 10 years old. Today she's the owner of Orchard Store that's well-known for its fresh produce, flowers and farm products. And we can hardly believe she’s let us in on one of her secret recipes.~
Pavlova with lemon verbena scented cream and granadilla.
4 egg whites
Pinch salt
200g caster sugar
1 tsp cornflour
1/2 tsp vinegar
Preheat oven to 140ºC
Line a tray with baking paper.
Whisk the egg whites with salt until quite thick then gradually add the sugar, beat until thick and glossy.
Add cornflour and vinegar and mix through.
Shape into either one large circle or two smaller ones.
Bake the larger one for 1 hour and the smaller ones for 40 mins.
Switch oven off and allow them to cool in the oven.
For the infused cream.
Gently warm 250ml whipping cream with handful lemon verbena leaves and 2 Tbs vaster sugar. Heat together for 5-10 mins then take off the heat. Allow the cream and leaves to cool together.
Remove the leaves once cool and whip until thick.
Spread cream onto the cooled meringue just before serving and top with fresh granadilla pulp.
4 egg whites
Pinch salt
200g caster sugar
1 tsp cornflour
1/2 tsp vinegar
Preheat oven to 140ºC
Line a tray with baking paper.
Whisk the egg whites with salt until quite thick then gradually add the sugar, beat until thick and glossy.
Add cornflour and vinegar and mix through.
Shape into either one large circle or two smaller ones.
Bake the larger one for 1 hour and the smaller ones for 40 mins.
Switch oven off and allow them to cool in the oven.
For the infused cream.
Gently warm 250ml whipping cream with handful lemon verbena leaves and 2 Tbs vaster sugar. Heat together for 5-10 mins then take off the heat. Allow the cream and leaves to cool together.
Remove the leaves once cool and whip until thick.
Spread cream onto the cooled meringue just before serving and top with fresh granadilla pulp.
