Pavlova's are a must-have summer treat! They look gorgeous + taste unbelievable too!
If you've never had one of these delicate beauties, you are in for a real treat. Pavlova's are a big delicious meringue ... crisp on the outside and soft and chewy on the inside.
This is a show-stopper dessert, but the great part is that it's very simple + easy to make. This is not a recipe that requires lots of baking skill or even a lot of hard prep time.
Pavlova's are one of my absolute favorite desserts. Enjoy!
Summer Pavlova with Homemade Lemon Curd + Strawberries
Fresh sweet berries + tangy lemon curd top this beautiful Summer Pavlova.
{Affiliate links included help support this blog.}
Equipment: Food Processor, Large Baking Sheet, Unbleached Parchment Paper, Standing Electric Mixer w/ Large Mixing Bowl or Electric Mixer w/ Large Mixing Bowl
INGREDIENTS
- 5 pastured or organic large egg whites
- 2 teaspoons organic apple cider vinegar
- 1 teaspoon organic cornstarch
- 1 cup organic superfine sugar - see instructions
- 1 teaspoon gluten free vanilla extract
- 2 cups organic strawberries, sliced
- 1/2 cup homemade lemon curd
INSTRUCTIONS
1. To make the superfine sugar, place sugar into a food processor fitted with the steel "S" shaped blade and pulse until sugar becomes superfine, about 2 minutes. [IMPORTANT NOTE: You will need more than 1 cup of sugar since the sugar reduces in volume during this process. I place 2 cups of sugar into the food processor and store leftover superfine sugar in my pantry. I use this organic sugar.]
2. Preheat oven to 250 degrees F. Use an 8-inch bowl or pan to trace two circles with a pencil on unbleached parchment paper. Place the parchment paper, pencil side down, on a baking sheet.
3. Fit standing mixer with the whisk attachment. Add egg whites to the mixing bowl. Whisk the egg whites on medium-high for about 1 minute, until egg whites form firm peaks. With the mixer still on medium-high, add the apple cider vinegar and cornstarch, beat for about 1 minute. With the mixer on high, slowly add the sugar, beat for about 2 minutes, until shiny, stiff peaks form. Turn mixer down to low and add vanilla at the end, just mix until incorporated.
4. Divide the meringue mixture evenly between the two circles traced on the parchment paper. Shape each mound of meringue into a circle, making the inside slightly indented, creating edges around the outside of the circle. [Note: This does not need to be perfect, it is meant to be rustic.]
5. Bake for about 1 hour and 30 minutes ... or until the meringue is glossy and has a crisp outer shell when touched gently [Note: Meringues are VERY delicate, if you touch it too hard, it will break. If that happens, it's okay, just cover that area with lemon curd or fruit, no harm done.]. Meringue should be crisp on the outside and soft on the inside. When the meringue is done cooking, turn off the oven and leave the meringue in the oven. Allow to cool in the oven at least 2 hours before removing ... you can leave the meringue in the oven overnight to cool, or place it on a cooling rack after cooling in the oven for 2 hours.
6. Meringue is ready to serve and be assembled with toppings once fully cooled, after at least 2 hours.
7. TO SERVE: Gently spread a layer of homemade lemon curd over the center of both of the meringues. At this point you can either stack one meringue on top of the other or leave them separate ... this is what I do since Little Love prefers hers without any lemon curd or berries. Gently add sliced strawberries on top of the lemon curd {if you are stacking the meringues, add berries to the top layer only}. Serve immediately.
Yield: Makes 2 meringue discs.
Note: Pavlova's are very delicate. Make sure not to add any toppings until you are ready to serve. They do break easily, if that happens, just cover that area with lemon curd or fruit, they are meant to look rustic.
Amazon links are affiliate links, prices are the same for you. Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.
This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop, + Pennywise Platter Thursday @ The Nourishing Gourmet.
2. Preheat oven to 250 degrees F. Use an 8-inch bowl or pan to trace two circles with a pencil on unbleached parchment paper. Place the parchment paper, pencil side down, on a baking sheet.
3. Fit standing mixer with the whisk attachment. Add egg whites to the mixing bowl. Whisk the egg whites on medium-high for about 1 minute, until egg whites form firm peaks. With the mixer still on medium-high, add the apple cider vinegar and cornstarch, beat for about 1 minute. With the mixer on high, slowly add the sugar, beat for about 2 minutes, until shiny, stiff peaks form. Turn mixer down to low and add vanilla at the end, just mix until incorporated.
4. Divide the meringue mixture evenly between the two circles traced on the parchment paper. Shape each mound of meringue into a circle, making the inside slightly indented, creating edges around the outside of the circle. [Note: This does not need to be perfect, it is meant to be rustic.]
5. Bake for about 1 hour and 30 minutes ... or until the meringue is glossy and has a crisp outer shell when touched gently [Note: Meringues are VERY delicate, if you touch it too hard, it will break. If that happens, it's okay, just cover that area with lemon curd or fruit, no harm done.]. Meringue should be crisp on the outside and soft on the inside. When the meringue is done cooking, turn off the oven and leave the meringue in the oven. Allow to cool in the oven at least 2 hours before removing ... you can leave the meringue in the oven overnight to cool, or place it on a cooling rack after cooling in the oven for 2 hours.
6. Meringue is ready to serve and be assembled with toppings once fully cooled, after at least 2 hours.
7. TO SERVE: Gently spread a layer of homemade lemon curd over the center of both of the meringues. At this point you can either stack one meringue on top of the other or leave them separate ... this is what I do since Little Love prefers hers without any lemon curd or berries. Gently add sliced strawberries on top of the lemon curd {if you are stacking the meringues, add berries to the top layer only}. Serve immediately.
Yield: Makes 2 meringue discs.
Note: Pavlova's are very delicate. Make sure not to add any toppings until you are ready to serve. They do break easily, if that happens, just cover that area with lemon curd or fruit, they are meant to look rustic.
Amazon links are affiliate links, prices are the same for you. Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.
This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop, + Pennywise Platter Thursday @ The Nourishing Gourmet.
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