Hi, this is Marcellina here again blogging at Marcellina in Cucina. I have hosted a couple of times before (Panettone and Lamingtons) and am thrilled to have the
chance to host again. Daring Kitchen has been good to me as I have learnt many new skills and recipes thanks to the generosity of the Daring Kitchen family.
This time I bring to you, Pavlova.
I have been making Pavlova for many years and it is standard dessert fare at many Australian gatherings. The classic Pavlova is a dessert consisting of a crisp,
light meringue base topped with fruit and cream. Most often the centre of the meringue is of a marshmallowy consistency. However Pavlova can be stacked
layers, mini Pavlovas, or lightly baked and rolled with a filling. The meringue can be flavoured with nuts, spices, chocolate, cocoa or coffee powder and filled
with custards, mousses, bavarians, mascarpone, fruit curds or yoghurt.
The recipe I have provided is one I have used for many years, so long that I don’t know where it came from but it is very similar to most recipes for the Classic
Pavlova. I prefer my Pavlova baked to quite crunchy with little marshmallow in the centre. I usually top with fresh whipped Chantilly cream and fresh fruit
such as strawberries, kiwi fruit and passionfruit. On this occasion I made a passionfruit curd to drizzle over the cream and topped with green and gold kiwi fruit
and toasted shredded coconut. Use my recipe, your favourite recipe or try something new.
I hope this challenge can reach out to all of our Daring Kitchen family and you can make it your own.
Recipe Source: Pavlova: Old family recipe
Passionfruit curd: based on a recipe by Sara McCleary at Belly Rumbles http://bellyrumbles.com/easypassionfruitcurdrecipe/
You can find challenge PDF here
This recipe can be halved or increased quite easily just keep in mind that the cooking time will vary. I often make this into a 6 egg white pavlova.
Make sure your whisking bowl is clean and greasefree. If in doubt rub with paper towel dipped in white vinegar or lemon juice before use.
Have everything ready on the bench because once you start mixing, your pavlova you can’t be interrupted.
Use eggs at room temperature to ensure the best whip. The egg whites must not contain even a trace of yolk. To be sure separate each egg individually.
I like to use cream of tartar to stabilise the whites. I have read that a ½ teaspoon of white vinegar or lemon juice or even a pinch of salt can be substituted but I
can’t verify this.
If you can’t get superfine sugar, whiz regular sugar in the food processor.
Do not open the door during the cooking then when baled. allow to cool slowly in the oven with the door ajar.
Vegan or nonegg option: substitute egg whites with the liquid from an unsalted can of chickpeas (garbanzos).
Pavlova 20 minutes prep and 1 ½ hours baking
Curd 10 minutes prep 15/20 minutes cooking
Chantilly cream 15 minutes prep
Fruit and toasted coconut 15 minutes
Large pizza tray/or other large flat baking tray
Non stick baking paper
Stand mixer is useful, otherwise a hand held electric mixer. Hand whisking is just for the brave!
Measuring cups and spoons
Rubber spatula and large metal spoons
Sterilized jars and lids (for the curd)
Recipe 1: Pavlova
Servings: 8 to 10 serves or less if your guests are hungry
4 egg whites (approx. 120g or 8 Tbsp using 57g / 2oz eggs), at room temperature
¼ teaspoon cream of tartar
1 cup / 225g / 8oz caster/ superfine sugar
3 tsp / 8g cornstarch (Australia cornflour)
1 tsp vanilla extract
1 tsp white vinegar
Preheat the oven 135°C / 275°F / Gas Mark 1 and prepare a large flat tray by lining with nonstick baking paper.
Beat egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Continue beating while gradually adding the sugar one tablespoon at a
time. Continue beating until the meringue is thick and glossy and the sugar has dissolved.
Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves.
Remove the bowl from the stand mixer and gently fold in the sifted cornstarch, followed by the vanilla and the vinegar.
Pile the mixture onto the baking paper lined flat tray. It should be about a 20 25cm / 8 10" circle. Hollow out the centre a little.
Bake for 1 ¼ hours. If your oven runs hot and the pavlova is colouring simply lower the temperature by 5 or 10 degrees.
Cool in the oven with the door ajar.
Once cool store in an airtight container unless using straight away.
To Assemble the Pavlova just before serving
1 baked and cooled pavlova, as per recipe
2 green kiwi fruit and 2 gold kiwi fruit, sliced, or you choice of fruit
1/3 cup shredded coconut, toasted
Passionfruit curd, recipe below
Chantilly cream, recipe below
Remove the baking paper from the pavlova and place on a serving tray. (I recently saw Nigella Lawson prepare a pavlova and she simply turned it upside down
on a serving tray, removed the baking paper and decorated the pavlova. Once decorated no one could tell it was upside down.)
Spread the Chantilly cream over the pavlova, drizzle with as much of the curd as you like, decorate with slice kiwi fruit and sprinkle with toasted coconut.
Recipe 2: Passionfruit Curd
Makes: 2 ½ cups / 600ml / 20 fl oz
150ml / approx. 1/2 cup + 2tsp strained passionfruit pulp
2 Tablespoons of passionfruit seeds
20ml / 1 metric Tbsp / 1 US Tbsp + 1 tsp lemon juice
170g / 1 1/2 sticks / 3/4 cup unsalted butter, chopped
200g / 9/10 cup caster sugar
3 large eggs
2 large egg yolks
In a medium saucepan place passionfruit pulp, lemon juice, butter and sugar. Cook over a medium heat until the butter has melted and the sugar has dissolved.
In a bowl place eggs and additional egg yolks and whisk eggs until combined.
Whisk the eggs and slowly pour in the passionfruit mixture. It is important to keep whisking while you do this. Strain the passionfruit curd mixture through a
sieve back into the saucepan to remove any “eggy bits”.
Add the passionfruit seeds and continue to cook over a low/medium heat until the mixture has thickened and coats the back of a spoon. At low heat this can
take as long as 10 minutes. At medium heat it can take as little as 5 minutes.
Be careful not to overheat and overcook the mixture – you will then have passionfruit flavoured scrambled eggs. I like to not risk further cooking of the curd
by pouring the cooked mixture into a glass jug until cooled.
Once mixture has cooled place in a sterilised jar and store in the fridge. Passionfruit curd will last for a couple of weeks in the fridge.
Recipe 3: Chantilly Cream
300ml / 1 1/4 cups / 10 fl oz full fat cream (about 35%)
16g / 2 Tbsp powdered sugar
5ml / 1 tsp vanilla extract
Combine all ingredients.
Using a hand whisk or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic doesn't seem to whip as well).
It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
Once the cream is whipped, cover and store in the fridge.
Storage & Freezing Instructions/Tips:
Pavlova can’t be frozen. Assemble right before serving and if you have any leftovers store in the refrigerator. Eat for breakfast the next day – eggs, fruit and
I have found some other recipes you might be interested in
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before using an ingredient you are not familiar with. Thank you!