The Daring Kitchen’s August 2016 Challenge: Pavlova

Mini Pavlova | BakeNQuilt.com

Marcellina from Marcellina in Cucina challenged the members of The Daring Kitchen to make a Pavlova this month.  A classic Pavlova is a meringue based dessert common in Australia and consists of a crisp, light meringue base topped with fruit and cream.  They can be made in large or individual sizes or even stacked like cakes.   Pavlovas are a great summer dessert with their light consistency and the variety of berries that are available.  If the weather isn’t humid, the bases can be made ahead and guests can assemble their own desserts with a variety of toppings.

I chose to make individual sized Pavlovas in small batches so I could try a variety of flavors.  For the bases, I made vanilla, chocolate and raspberry.  For toppings, I made raspberry curd, lemon curd, vanilla whip cream, chocolate sauce and fresh strawberries.  It was pretty fun to mix and match.  My favorite base by far was the chocolate (surprise, surprise).

The Daring Bakers' August 2016 Challenge: Pavlova
Author: 
Recipe type: Dessert
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Light, crisp meringue bases topped with cream, curd and fresh fruit.
Ingredients
  • For the Base:
  • 1 cold egg white
  • ⅛ teaspoon cream of tartar
  • ¼ cup granulated sugar
  • flavoring, as desired
  • For the toppings:
  • ¼ cup cold heavy cream
  • 2 tablespoons sifted powdered sugar
  • splash of vanilla extract
  • mixed berries, washed, dried and sliced
  • chocolate sauce
  • fruit curd
Instructions
  1. Preheat the oven to 200F/93C and line a baking sheet with parchment or a silicon liner.
  2. In a small bowl, beat the egg white and cream of tarter until soft peaks form.
  3. While beating on low speed, add the granulated sugar a Tbsp at a time until combined.
  4. Beat on high until stiff peaks form. Beat in any flavor additions just until combined.
  5. Using a spoon or a piping bag, divide the meringue out onto the baking sheet into 4 circles. Using the back of a spoon, make an indentation in the center. This will be where your toppings will go when the meringue is baked.
  6. Bake for 45 minutes, then turn the oven off and leave the meringues to sit in the warm oven for another hour. The meringue should seem dry to the touch on the outside. Do not open the door during the cooling process.
  7. Remove the meringues from the oven and set them on plates to cool.
  8. To serve, whip the cream with the powdered sugar and vanilla.
  9. Place a dollop of whip cream in the center of the meringue disks and top with fruit curd, sauces and sliced fruit as desired.
  10. Variations: For chocolate meringue, beat in 10g/1 heaping Tbsp of sifted dutch process cocoa. For raspberry meringues, beat in 2 Tbsp. powdered freeze dried raspberries. For vanilla meringues, beat in a teaspoon of vanilla bean paste.

 

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Comments

The Daring Kitchen’s August 2016 Challenge: Pavlova — 3 Comments

  1. Wow, you’ve put a lot of work in it to make the different kinds and fillings. It is a real nice idea for a next dinner party and let people assemble their own dessert! What did you use for the raspberry flavouring of the pavlovabase?

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