pavlova, daringbakers, patesserie

This month the Daring Kitchen has a baking challenge again, so… I’m in! The Daring Kitchen challenges always make me try new things or does give me that final reason I need for baking something from my to-bake list. I don’t know why I need that, having a to-bake list should be enough don’t you think? Probably it’s too long and I can’t choose anymore. Anyway… this month I finally made the Pavlova. A Pavlova with limecurd, kiwi and strawberry.

Host of this month is Marcellina from Marcellina in Cucina and she challenged us to make a Pavlova. A Pavlova is a delicious meringue based dessert. It is named after the russian ballerina Anna Pavlova. Just like many other popular recipes, pavlova also has a small fight about it’s origin. One story tells it’s made during Anna Pavlova’s tour through Australia and New Zealand, while the other says it has it’s origin in a German Torte, but was made in the United States. Fact is Pavlova is a popular dessert in Australia and New Zealand, especially on (national) celebrations and holidays.

Pavlova recipes are based on a meringue, slowly baked in a low temperature oven. It should be crisp on the outside and soft marshmallowy like on the inside. That is what makes it different from a meringue, which is also crisp and fully cooked on the inside. A pavlova is traditionally served with Chantilly cream and fresh fruits, although you can make your own variations and the possibilities are almost endless. How about coffee, chocolate, nuts or even spices in the meringue base? And the topping? Same… as long as it is creamy and has some kind of a bite, you’re fine! For my first Pavlova I started with the more traditional variation.

Baking leaves me many times with some leftover eggwhites. You can save them by putting them in the freezer, but honest to say… most of the time I just give them to the cats. They love it! But now I learned I can make a lovely and easy dessert with it. Two eggwhites make already a pavlova for 4 people and with some leftover fruits and cream, it’s also an easy way to clean up the bakingsection of my fridge.

That’s how this Pavlova with limecurd, kiwi and strawberry was ‘invented’. Two leftover eggwhites form the Passionfruit Tart, half a jar of homemade lime curd and some leftover kiwi, strawberry, coconut and broken white chocolate decorations did the job on this lovely Pavlova.

I liked baking the pavlova at the end of a full day of baking. The temperature of the oven was perfect when it was already cooling down and while I was cleaning up the mess from a day of baking I could look forward to a delicious and sweet dessert. Also I could use al the little bits and pieces that I didn’t use that day.

Marcellina, thanks for this great challenge. Not only did I make my first big pavlova, but you also showed me how to use all the baking leftovers I normally just put in the fridge. Although I must tell you, the cats Tom and Feliz are not that fond of you 😉 .

pavlova with limecurd, kiwi and strawberry, patesserie, daring kitchen

Recipe: Pavlova with limecurd, kiwi and strawberry

Ingredients

For the pavlova
2 eggwhites
1/8 tl cream of tartar, lemonjuice or vinegar
112 gr sugar
1 tbsp cornstarch
1/2 tsp vanilla
1/2 tsp vinegar

For the topping
– ca 250 ml limecurd
– ca 250 ml cream, whipped and lightly sweetened
– 2 kiwi’s, sliced
– few strawberries, sliced
– 2 tbs grated coconut
– some chocolate decorations

Instructions

  • Preheat the oven to  135°C / 275°F and prepare a large flat tray by lining with nonstick baking paper.
  • Beat egg whites until foamy. Add the cream of tartar or lemon juice  and beat until soft peaks.
  • Continue beating while adding the sugar one tablespoon at a time. Continue beating until the meringue is thick, glossy and all the sugar has dissolved.
  • Gently fold in the sifted cornstarch, the vanilla and vinegar.
  • Spread the meringue onto the baking paper lined tray. You can make a round one of a few personal pavlova’s. Hollow out the centre a little.
  • Bake for 60-90 minutes until it is crisp on the outside but still soft on the inside. When the pavlova colours, the oven is too high. You can lower the temperature a bit.
  • Turn the oven off and let it cool completely in the oven, door a little open.

Decoration

  • Spread the lime curd and the whipped cream on the pavlova
  • Decorate it with sliced kiwi and strawberry, some coconut and if you have some chocolate decorations you can use them as well to make it even a little more prettier!
  • Serve immediately

pavlova with limecurd, kiwi and strawberry, patesserie, daring kitchen

Pavlova with Limecurd, kiwi and strawberry {Daring Kitchen August 2016)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 4
Ingrediënten
For the pavlova
  • 2 eggwhites
  • ⅛ tl cream of tartar, lemonjuice or vinegar
  • 112 gr sugar
  • 1 tbsp cornstarch
  • ½ tsp vanilla
  • ½ tsp vinegar
For the topping
  • ca 250 ml limecurd
  • ca 250 ml cream, whipped and lightly sweetened
  • 2 kiwi's, sliced
  • few strawberries, sliced
  • 2 tbs grated coconut
  • some chocolate decorations
Bereidingswijze
  1. Preheat the oven to 135°C / 275°F and prepare a large flat tray by lining with nonstick baking paper.
  2. Beat egg whites until foamy. Add the cream of tartar or lemon juice and beat until soft peaks.
  3. Continue beating while adding the sugar one tablespoon at a time. Continue beating until the meringue is thick, glossy and all the sugar has dissolved.
  4. Gently fold in the sifted cornstarch, the vanilla and vinegar.
  5. Spread the meringue onto the baking paper lined tray. You can make a round one of a few personal pavlova's. Hollow out the centre a little.
  6. Bake for 60-90 minutes until it is crisp on the outside but still soft on the inside. When the pavlova colours, the oven is too high. You can lower the temperature a bit.
  7. Turn the oven off and let it cool completely in the oven, door a little open.
Decoration
  1. Spread the lime curd and the whipped cream on the pavlova
  2. Decorate it with sliced kiwi and strawberry, some coconut and if you have some chocolate decorations you can use them as well to make it even a little more prettier!
  3. Serve immediately

 

pavlova with limecurd, kiwi and strawberry, patesserie, daring kitchen

7 REACTIES

  1. Apologise to Tom and Feliz for me! So sorry! Actually I didn’t know that cats would eat egg white…I must try that with my cat. But it’s true, it only takes 2 egg whites to make a wonderful dessert for 4 people. Surely there must be some egg whites leftover for Tom and Feliz! Thank you so much for joining in!

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