The Freshman Cook: 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!
 
(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

Preheat oven to 350 degrees, with rack in the middle of oven. Let egg whites sit at room temperature for 30 minutes before using. Use a 7″ bowl to make a circle on parchment paper. Flip the paper over and place it on a baking sheet. To make your granulated sugar, superfine sugar, place it in a blender, and blend on high. Make sure all the sugar gets blended. Whisk your sugar and the cornstarch together.
Beat your egg whites with a pinch of salt. Use an electric mixer on medium until they hold soft peaks. Add the water and beat until whites hold soft peaks again.
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. Add your vinegar and mix on high until meringue is  glossy and holds stiff peaks. This is what the meringue should look like.
Spread your meringue on the circle of parchment.
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. 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. 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. Place the curd in a bowl and add the zest. Cover and chill until cool, about 90 minutes. 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. Spoon lemon curd onto meringue.
Place fruit on top of cream.
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!

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

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