Sunday, May 10, 2015

Pavlova for #SundaySupper

Happy Mother's Day!
Did you know that Pavlova is perfect for your Mother's Day dessert?
What is Pavlova?
 It is a dessert baked with meringue and filled with fruit.
It is just the most incredible dish! You start with meringue that you bake in a circle. Then you fill the top with fresh fruit. There are lots of recipes, but this Pavlova recipe has the added deliciousness of a bed of lemon curd that tops the meringue and gives the fruit a place to nest.

If you have never had Pavlova, you will want to try it. It is fancy, decadent, creamy and refreshing. It is a challenge to make. The humidity does not play well with the meringue, which resulted in me having to make the meringue twice. Even the second time the meringue cracked, but it was usable, and although not as perfect as I would have liked, I hate to waste, so I went with it. And it was great!

pavlova, lemon curd, fresh fruit, dessert

 
(adapted from Gourmet Magazine 4/09)
(printable recipe)

Meringue:
1 cup Superfine Sugar
1 tablespoon Cornstarch
  3 large Egg Whites
pinch Salt
3 tablespoons Water-Cold
1 teaspoon Distilled White Vinegar
Lemon Curd:
2/3 cup Sugar 
1 tablespoon Cornstarch
1/8 teaspoon Salt
1/3 cup Fresh Lemon Juice
4 tablespoon Butter
3  Egg yolks
2 teaspoon grated Lemon Zest
1 cup Heavy Cream
1 pint ripe Strawberries
1 med. ripe Mango

Preheat oven to 350 degrees, with rack in the middle of oven.
Let egg whites sit at room temperature for 30 minutes before using.
pavlova, lemon curd, fresh fruit, dessert
Use a 7" bowl to make a circle on parchment paper.
Flip the paper over and place it on a baking sheet.
pavlova, lemon curd, fresh fruit, dessert
To make your granulated sugar, superfine sugar,
place it in a blender, and blend on high. Make sure all the
sugar gets blended.
pavlova, lemon curd, fresh fruit, dessert
Whisk your sugar and the cornstarch together.
pavlova, lemon curd, fresh fruit, dessert
Beat your egg whites with a pinch of salt. Use an
electric mixer on medium until they hold soft peaks.
pavlova, lemon curd, fresh fruit, dessert
Add the water and beat until whites hold soft peaks again.
pavlova, lemon curd, fresh fruit, dessert
Take your mixer speed to med-high and add your sugar mix
1 tablespoon at a time. When the sugar is all added,
mix for an additional minute.
pavlova, lemon curd, fresh fruit, dessert
Add your vinegar and mix on high until meringue is
 glossy and holds stiff peaks.
pavlova, lemon curd, fresh fruit, dessert
This is what the meringue should look like.
pavlova, lemon curd, fresh fruit, dessert
Spread your meringue on the circle of parchment.
pavlova, lemon curd, fresh fruit, dessert
Make the edge slightly higher than the center.
The center dips down to hold the lemon curd and fruit.
Bake until it has a crust and is pale golden, approx. 45 minutes.
Turn off the oven and prop the door open with a spoon.
Let cool for 1 hour.
pavlova, lemon curd, fresh fruit, dessert
Stir together the sugar, cornstarch, and salt in a
2 quart saucepan. Add lemon juice and butter.
Whisk the ingredients while bringing the heat to
medium high and continue to simmer,
whisking constantly for 1 minute.
pavlova, lemon curd, fresh fruit, dessert
Beat the yolks in a bowl and whisk in 1/4 cup of lemon mix.
We are tempering the eggs. Then whisk this mix back in to
the lemon mixture in the saucepan. Reduce the heat to low
and whisk constantly until the curd is thick. This should
take about 2 minutes.
pavlova, lemon curd, fresh fruit, dessert
Place the curd in a bowl and add the zest.
Cover and chill until cool, about 90 minutes.
pavlova, lemon curd, fresh fruit, dessert
Beat your heavy cream until it holds stiff peaks,
then fold 1/4 cup of beaten cream in to the curd.
Mix well with spoon or spatula.
pavlova, lemon curd, fresh fruit, dessert
Spoon lemon curd onto meringue.
pavlova, lemon curd, fresh fruit, dessert
Place fruit on top of cream.
pavlova, lemon curd, fresh fruit, dessert
Enjoy your Pavlova!
and
Thank you for joining me today!

Scroll down a little and see what
all the other incredible bloggers participating in
#SundaySupper contributed today!

Sunday Supper Movement

Thank you to our host this week~
Camilla from Culinary Adventures from Camilla


Celebratory Sips
Starters and Salads
Hearty Mains
Treats and Sweets

5 Favorite Pancake Toppings by Sunday Supper


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.










15 comments:

  1. I'm so glad you shared this because I've been searching for pavlova recipes.

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  2. I haven't had a pavlova forever, you have inspired me!!

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  3. What a great way to celebrate Mother's Day. Looks fabulous!

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  4. Teri, we love pavlova at my house! The cream with lemon curd and mango/strawberry topping sounds phenomenal!!!

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  5. I love this light and airy dessert. Yours looks wonderful.

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  6. Your Pavlova looks so light and airy, yum!

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  7. Your Pavlova is very pretty. Perfect for Mother's Day! P.s. Thanks for the tip about humidity.

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  8. I have never made Pavlova but would love to try it. I will try to find a day that is not too humid. Your's is lovely. Happy Mother's Day.

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  9. I love it! I have wanted to try it but just haven't. Your's is beautiful! You have encouraged me to try it. Thanks for visiting my blog!

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  10. I've never had pavlova!! I must try this!

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  11. This looks amazing!!! And so well explained. I am planning to give this a try.

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  12. Looks beautiful and sounds delicious. Sharing at Friday Faves on my blog today. Thanks!

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  13. Its been AGES since I've had Pavlova! Yum!

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  14. I've made pavlova once and it was the most nerve wracking thing I've ever done in the kitchen! But definitely worth it. I love that you used lemon curd with yours.

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