Tag Archives: Pavlova

Luscious Lemon Pavlova

Wow! I’m not a great fan of lemon curd (but made my own which is waaaaay nicer than shop-bought) but was drawn to this recipe anyway. The fabulous crisp, sweet crust of the meringue with its soft, light centre contrasts superbly with the sweet but tart lemon curd and the cloud-like whipped cream that tops it. A sprinkling of lemon zest and toasted almond slivers completes this luscious pudding that Nigella quite rightly describes as a ‘triumph’ – easy and glorious – give it a go!

Serves: 8-12

What you need…

1 x baking tray, lined with baking parchment

6 happy egg whites

375g caster suga

2½ teaspoons cornflour

Grated zest of 2 lemons, separated

Juice of 1 lemon

50g flaked almonds

300ml double cream

325g jar lemon curd (I used homemade but shop bought is fine)

What to do…

Preheat your oven to 180˚c / 350˚f / gas 4/.

Using a handheld electric whisk, beat the egg whites until satiny peaks form, then beat in the sugar one large spoonful at a time until the meringue is stiff and shiny.

Sprinkle over the cornflour, then the zest of one lemon and 2 teaspoons of lemon juice.

Using a balloon whisk, gently fold in until everything is thoroughly mixed together. Mound onto your lined baking tray in a fat circle approximately 23cm in diameter, smoothing the top with a spatula.

Pop into your oven, then immediately turn the temperature down to 150˚C / 300˚f / gas 2 and cook for 1 hour.

Switch off your oven put leave your rather gorgeous pavlova in there for a further 30 minutes but with the door completely open – this will stop it cracking too quickly as it cools down.

Remove from the oven and leave to cool completely.

Just before you’re ready to indulge, slide your pavlova onto a pretty serving plate.

Toast the flaked almonds, by frying them in a dry pan over a moderate heat until they have started to colour, shaking the pan regularly. Don’t take your eyes off them – this takes just a minute or so and they burn really easily. When they’re done, remove to a cold plate so that they don’t carry on cooking.

Whip the cream until soft peaks are formed (or as Nigella says, ‘has a soft voluptuousness about it!!!!!) and set aside.

If your lemon curd is shop-bought, put it into a bowl and beat it with a wooden spoon to loosen it a little and then taste it, adding a squeeze of juice if it’s too sweet.

With a light hand, a glad heart and a spatula (these are her exact words and whilst I normally re-write the recipes from scratch, this somewhat gloriously ridiculous line HAD to be left in) spread the lemon curd on top of the meringue base. Top with the whipped cream, peaking it as if it were a meringue topping and then sprinkle with the remaining lemon zest followed by the flaked almonds.

I should say serve, but honestly, once you’ve tasted the first mouthful, you’ll want to attack and devour the rest – an absolute triumph of a pudding!!!!!

Inspired by…

Nigella Lawson

How easy…

Really easy and it is rather a show-stopper of a pud for very little effort!

 

Rhubarb Pavlovas with Rhubarb, Orange & Ginger Cream

Whoa! What can I tell you? Just fabulous – meringue that’s crispy on the outside and deliciously soft and chewy in the middle topped with a light, fluffy cream that exudes gentle flavours of summer and the crowning glory on the top that is lusciously sweetened rhubarb – the sun shines with this dessert regardless of the weather and I promise that you will enjoy the taste and sensations rockin’ your taste buds!

Makes 6

What you need…

2 x baking sheets, lined with non-stick baking paper/Bake O Glide

3 egg whites

A pinch of salt

250g caster sugar, plus a further 45g

1 teaspoon vanilla extract

1 teaspoon malt vinegar

400g rhubarb

2 tablespoons of rhubarb, orange and ginger cordial

for the cream

3 tablespoons of rhubarb, orange and ginger cordial

400ml double cream

What to do…

Preheat your oven to 140˚c / 275˚f / gas 1.

Whisk the egg whites with the salt in a large, clean bowl using a handheld electric whisk, until very stiff. Then, gradually add in the 250g caster sugar, whisking the whole time until it forms stiff peaks (about 3 – 4 minutes). Fold in the vanilla extract and malt vinegar.

Dollop the meringue onto your baking sheets, creating 6 mounds. Swirl each with the back of a spoon to create rough circles and create a shallow dip in the middle of each. Pop in the oven and bake for 1 hour. Switch the oven off but leave the meringues in there for a further 30 minutes with the door shut (the key to success!)

In another oven or once you have removed your pavlovas from the oven, preheat your oven to 200˚c / 400˚f / gas 6.

Tip the rhubarb into a baking dish and sprinkle over 2 tablespoons of the cordial together with the remaining 45g of caster sugar. Toss together, cover with foil and roast for 10 minutes. Remove and set aside to cool.

To make the cream, simply use your handheld electric whisk again to beat the cream until soft peaks form (I over whisked mine the first time as seen in the photograph). Pour in the cordial and whisk gently to combine. Cover with cling film and pop into the fridge until needed.

All of this can be done in advance, leaving only the assembly job to be done before you eat! Take one meringue, dollop on some cream and then top with the delicious rhubarb. I would seriously recommend trying this one before you do the others: insert fork and enjoy the crack of the crisply meringue breaking; pull together a generous forkful of meringue (crispy and chewy) cream and rhubarb, pop into mouth and shut eyes as you party in the sensations rockin’ your taste buds! Demolish the rest!

Make up the other meringues as above but without eating all of them, if poss!

Tip…

Elderflower cordial also works wonderfully well if you can’t get hold of the rhubarb, orange and ginger variety (which I purchased from a National Trust shop).

Inspired by…

Lisa Faulkner for the meringue recipe and myWaitrose for the overall idea!

How easy…

Easy, quick, delicious….am making another batch tomorrow!!!!

 

 

Absolutely Fabulous Pavlova

One of my favourite summer desserts, Pavlova is just divine: sweet, ripe fruit on top of whipped double cream, all gracing wonderful meringue: crisp on the outside and deliciously light, soft and slightly chewy on the inside. The combination is just heavenly and the joy of this recipe is that it is ridiculously easy to make – I’d never made meringue before finding this recipe but it has always been a success – in every way – and a firm favourite on our summer menus.

Serves 6 – 8

What you need…

3 egg whites

Pinch of salt

250g caster sugar, plus 3 – 4 teaspoons for the cream

1 teaspoon vanilla extract

1 teaspoon malt vinegar

300ml double cream (or more if you want to pile it high!)

At least 1 x 300g punnet of ripe summer strawberries or a combination of your favourite summer fruit – I often combine strawberries, raspberries and blueberries. The amount of fruit is all about personal preference

What to do…

Preheat your oven to 140°c / 275°f / gas 1.

Line a baking tray with Bake O Glide/parchment paper and draw a 23cm circle on it (as guidance for later).

Using an handheld electric whisk, beat the egg whites and salt together until very stiff. Then, gradually whisk in the 250g caster sugar until it forms stiff peaks – this takes 3 – 4 minutes. Fold in the vanilla extract and vinegar.

Plop the meringue mixture onto your baking tray, gently spreading it to fit the drawn circle. Pop it into the oven and leave for 1 hour until firm. Then – and this is key – switch the oven off but leave your meringue in for a further 30 minutes with the door closed.

Remove from the oven and leave to cool completely. Discard the lining paper and put your meringue onto a pretty serving plate.

Whisk the cream and 3 – 4 teaspoons of sugar together (the amount of sugar depends on your personal taste) until stiff and then pile on top of the meringue. Arrange the fruit on top, stand back, admire your handy work and then serve – just divine – this is one of those desserts that is so light and delicious, I just keep coming back for one more spoonful….time and time again. Enjoy!

Pavlova close up w

Tips…

Don’t waste the egg yolks – they can be frozen for another use.

If I’m feeding a crowd, I’ll double up on these ingredients and made a great big Pavlova and then use the remaining 6 egg yolks to make a large tiramisu – a thoroughly naughty conclusion to any meal!

Inspired by…

Lisa Faulkner

How easy…

Very, very easy and simply delicious!