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"Lemon meringue pavlova came with me for a much delayed meet up in the garden. Gorgeous as ever, mixed with fresh raspberries and of course more cream."
Anne - Trustpilot
Lemon Meringue Pavlova
Soft meringue layered with lemon curd and cream, rolled and coated with crumbled shortbread.
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Tell Me More
- Made with fresh Somerset cream from a dairy local to our Puddings Kitchen.
Our indulgent, hand-prepared puddings are frozen and need defrosting for a minimum of 5 hours at room temperature (please check the pack).
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 1,314 | 1,235 |
| Energy (cal) | 313 | 294 |
| Protein (g) | 3.6 | 3.4 |
| Carbohydrate (g) | 42.5 | 40 |
| of which: sugars (g) | 39.4 | 37 |
| Fat (g) | 14.3 | 13.4 |
| of which are saturates (g) | 8.8 | 8.3 |
| Fibre (g) | 0.2 | 0.19 |
| Sodium (g) | 0.1 | 0.09 |
| Salt (g) | 0.25 | 0.225 |
Please Note: The details above are correct as of 20 April 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
Caster Sugar (32%), Whipping Cream (24%) [Milk], Free Range Pasteurised Egg White (Thickener: Guar Gum), Lemon Curd (14%) (Cane Sugar, Lemon Juice, Pasteurised Free Range Egg, Pasteurised Free Range Egg Yolk, Butter (Milk, Salt), Gelling Agent: Citrus Pectin, Acidity Regulator: Citric Acid, Lemon Zest, Lemon Oil), Self-Raising Flour (Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamine Hydrochloride), Sodium Carbonates, Calcium Phosphates), Salted Butter [Milk], Lemon Pulp (2%), Lemon Juice Concentrate, White Wine Vinegar (Preservative: Sodium Metabisulphite), Cornflour, Vanilla Flavouring (Mono-Propylene Glycol, Vanilla Flavouring), Icing Sugar (Tricalcium Phosphate).
Please Note: The details above are correct as of 20 April 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
Serves 8-10
DEFROST TO SERVE
Defrost Instructions:
FOR BEST RESULTS DEFROST AT ROOM TEMPERATURE AND EAT AS SOON AS YOU CAN. 1. It is very important to remove the dessert from all packaging and place on a serving dish whilst it’s still frozen. You’ll find it much easier to handle. 2. Defrost for 4-5 hours at room temperature or 10 hours in the fridge. 3. Eat as soon as possible once thawed. In the unlikely event of there being any leftovers, keep in the fridge and eat within 48 hours.
Please Note: The details above are correct as of 20 April 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Milk, Eggs, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 20 April 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.
"Lemon meringue pavlova came with me for a much delayed meet up in the garden. Gorgeous as ever, mixed with fresh raspberries and of course more cream."
Anne - Trustpilot
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