Tag Archives: pavlova tips

Lemon Curd Pavlova

31 Aug
two4six8! Not the best pic as taken outside, under a tree, on my phone.

two4six8! Not the best pic as taken outside, under a tree, on my phone.

Last weekend I had my first Pav success! My Mum and my sister-in-law turn out perfect pavs every time, but I have never had the knack! My mother-in-law was hosting a big lunch in her beautiful backyard and I was on dessert duty. She had lots of enormous, juicy lemons from a friend’s tree, so we made lemon curd to top the pavlova. This was a break from the tradition of kiwi, strawberries, passion fruit. It turned out very pretty and tasted delicious. I’m sorry but I don’t have the lemon curd recipe I used with me, but it is basically egg yolks, lemon juice, sugar and butter all mixed together and stirred over a bain-marie for about 15 minutes or until thick. There are loads of recipes online. I decorated with some lemon blossoms and whipped cream.

I’m not normally a ‘follow the rules’ cook. However, there are a few things you can’t muck around with if you want a perfect Pavlova. Then again, who needs perfection? If you end up with gooey sticky bits, yum. I have never met a pavlova that doesn’t turn into a heap of mess when you serve it, so fear not. Here’s what to try…

You’ll need…

For the Pavlova:

7 egg whites
385 grams caster sugar
3 teaspoons cornflour
1 teaspoon white vinegar

(A rule of thumb for pavlova is 1 egg white to 55 grams of sugar – so you can adjust quantities down or up fairly easily)

Here’s what you do…
Preheat oven to about 110 degrees celsius or only 100 for fan forced (yes, very low). Cut out a 25 centimetre (diameter) circle of baking paper. Smear a bit of butter on the tray underneath it to stop it from sliding around.

1. Ensure your mixing bowl is totally clean and dry. I like to use a little alcohol to clean out the bowl. Water is a pavlova enemy.
2. Carefully separate eggs. Yolk is also a pav enemy. Place in large mixing bowl.
3. Using a hand beater (or stand mixer on medium speed), beat the egg whites to soft peaks.
4. Gradually add the sugar, about 2 tablespoons at a time, beating thoroughly all the while. Continue beating until all the sugar has been added. Then keep on beating. You will probably be beating for about 15-20 minutes all together. You can stop until all the sugar has dissolved. You can test this by rubbing a bit of meringue between your fingers. If it feels grainy, keep beating until it isn’t.
5. Once the sugar has fully dissolved, your mixture will be very thick and glossy. Add the cornflour and vinegar and beat a few seconds until well combined.
6. Using a spatula, heap the mixture onto the paper and smear it out to fit just inside the baking paper circle. It is up to you what shape to make. I made a round, flat top with a slightly raised edge to stop the lemon curd from running over the sides (but if you like that look – do whatever you like).
– Of course you can make any shape pavlova you like: oval, square, rectangle? –
7. Place your pavlova in the oven AND DO NOT UNDER ANY CIRCUMSTANCES OPEN THE OVEN DOOR TO SNEAK A PEAK YOUR PAV MAY COLLAPSE. (Sorry for breaching food blog recipe write-up etiquette. I wasn’t yelling at you. I just don’t want you to be disappointed. It was capitalisation from a place of caring). Cook the Pavlova for around 1 hour and 45 minutes. Turn off the oven and allow the pav to cool completely (in the oven). Some people leave the door ajar to speed this process up. (There is a picture of the ‘naked pav’ at the bottom of the post).
8. Top your pay with lemon curd and dollops of whipped cream. Or, other toppings I have heard of or tried include:

  • Of course, the traditional kiwi, passionfruit and strawberries, mango, banana
  • Mixed berries (can be macerated or not)
  • Cherries are lovely for Christmas
  • Grilled, poached or stewed fruit (cold obviously) such as rhubarb, peaches, spiced prunes, pineapple, figs
  • Some marscapone mixed in with the whipped cream
  • ¬†Pomegranate and pistachio
  • Citrus – orange, mandarin, ruby grapefruit

I would love to know what your favourite topping is or would be. Be sure to leave a comment!

Enjoy!

Oh! And by the way, if a New Zealander ever tries to tell you that they invented the pavlova – tell them you are SURE it is Australian ūüėČ

A blank canvass to decorate with any number of creative, seasonal, delicious toppings.

A blank canvass to decorate with any number of creative, seasonal, delicious toppings. Crispy shell with light, fluffy, sweet marshmallow centre. Australian dessert heaven!

 

And I just found a picture of a doozie my amazing sister-in-law made, from Mum’s recipe, I think!

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