I have no idea why I was hesitating for such long time... this is absolutely gorgeous... It exceeded all my expectations :) not only its appearance on the table is wonderful but the taste is just overdelicious! sweet meringue with tropical fruits! this is a real feast for senses ;) I do recommend! :)
For those afraid of baking a meringue - here is a tip - you can buy a ready-made one in a good bakery ;) And they are probably available in a few sizes - you can make a couple of small pavlovas or one, very big :) all of them will be same delicious :)
Recipe for the meringue comes from this website, the rest is my idea, as Pavlova might be prepared in plenty different ways and will always taste good :)
Note: meringue and lemon curd might be prepared earlier. But - lemon curd must be stored in a closed box, in the fridge.
- 4 egg whites from 4 big eggs
- 250g of sugar
- 1 teaspoon of potato starch
- 1 teaspoon of white or rice vinegar
- 3 eggs
- lemon zest and lemon juice from 3 lemons
- 100g of powdered sugar
- 100g of cool butter
- 500 ml of 36% cream
- 2 tablespoons of powdered sugar
- 1-2 packages of powdered whipped cream (to stiffen the whipped cream, or polish smietan-fix*)
* remember to stick to the proportions while using powdered products. If powder package says it is enough for 200 ml of cream/milk (no difference), and you're using 500ml of cream - add 2 packages.
- Tropical fruit (any, tinned or fresh)
- ... :)
- a handful of shredded coconut, to sprinkle the top
- Preheat the oven to 120C (without convection, just this time)
- Prepare a baking sheet, cover with baking paper. Draw a circle (diameter: for M size eggs - 18 cm, for L size eggs - 20 cm). Put aside.
- Take a mixer and its bowl, put egg whites inside, start beating. After a while, start adding sugar, one tablespoon after another, stiring precisely all the time. The beating should take 10-15 minutes, not less. The meringue after the beating should be stiff and shiny.
- When done, add potato starch and vinegar and beat for another few minutes so that it links.
- Using a spoon or spatula, distribute the meringue on the baking sheet, on the drawn circle. Pull up the sides. (please don't play with it much, just few good moves, because the meringue might be destroyed).
- Put in the oven and bake for 30 min in 120C. After that time, lower the temperature to 100C and bake for another 3 hours.
Lemon curd requires a 'bath' so it is necessary to have a suitable pot and a bowl, that can be put one on another.
- Chop the butter into smaller pieces.
- Take a pot, put some water inside, start boiling it.
- Take a bowl that matches the pot, put eggs inside, beat.
- Add lemon juice, lemon zest, powdered sugar and stir till everything links and there are no lumps.
- Now put the bowl on the top of your pot (make sure the bowl stands out from the pot so that you don't get burn) and slowly keep heating up the mixture (don't boil it).
- Keep adding the butter, one piece after another, stiring after adding.
- When all the butter is melted in the mixture, turn off the heat and put the bowl with lemon curd somewhere aside, to let it cool down.
- Then put your lemon curd in the fridge so that it stiffens more.
- Prepare fruit. If fresh - wash, peel (if necessaroy) and chop. Dry them on a paper towel. Put aside for a while. If tinned - half of the job is already done - just chop and dry.
- When the meringue is baked and cooled down, distribute cooled down lemon curd all over the top.
- Now, prepare whipped cream going through the steps below:
- Before preparing the whipped cream make sure your cream is really, really cool (I always put it in the freezer before beating, for around 10-15 minutes).
- Take a mixer and its bowl, put cream inside, start mixing. After a while add powdered sugar and something to stiffen it (powdered whipped cream/smietan-fix).
- Beat for around 10 minutes (depending on the power of a mixer it might take more or less time, keep paying attention not to make butter).
- Distribute whipped cream all over the top.
- Just for the sake of safety, dry all the fruit again on a paper towel, before putting them on the meringue with whipped cream (as the juice from fruit may destroy both whipped cream and meringue). Make any pattern you wish out of the fruit.
- Sprinkle with shredded coconut.
- Store in the fridge.
- Bon Appetit! ;)