This is the recipe for the Pavlovas we served at the Baby Shower. I made these a little smaller that I usually make them. Since we had so many other sweet things I thought everyone would enjoy a small taste. I love pavlovas and I like them best with a sweet yet tart element in them. I hope you enjoy these as much as we did…smiles and happy baking.
Passion Fruit and Blackberry Pavlovas
1 recipe of passion fruit curd
1 recipe of meringue
1 recipe of chantilly whip cream
2 packages of fresh large blackberries
Place whip cream in a pasty bag with a large star tip, set aside. Line each plate with one meringue. Place a dollop of whip cream on each meringue, place three blackberries around the whip cream. Top each one with an additional meringue, then squirt or drizzle the passion fruit curd over the pavlovas.
Passion Fruit Curd
50 grams Passion fruit puree
50 grams orange juice
18 grams lemon juice
120 grams eggs
120 grams sugar
160 grams butter
Combine passion puree, orange juice, lemon juice and bring to a boil. Combine the egg and sugar, whisking the eggs pour the hot juice mixture over the eggs whisking the entire time. Place over a double boiler and cook until this reaches 175. Remove from heat, slowly whisk in the butter one teaspoon at the time. Pass through a chinois, let cool to room temperature then chill.
I did have to work with the ratio some, the passion puree was sweeter than it should have been. I added more lemon juice to make it rather tart.
4 large egg whites
pinch of salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1 teaspoon vanilla
Bake in oven at 180
Line baking sheet with parchment paper and draw circles the size you want your meringues. I took a small mason jar lid and used the inside circle and drew circles on parchment paper. Turn the paper over so not to get the ink on the food.
Place egg whites and salt in mixing bowl with whisk attachment. Beat egg whites on high until firm about 1 minute. Then slowly add the sugar and beat until firm, should be shiny peaks ~ about 2 minutes. Remove and sift the corn starch into the egg whites, add vinegar and vanilla mix or fold in with spatula trying not to deflate the egg whites any. Put mixture into a piping bag and pipe into a flat disks and then make a loop around the edges two deep. Bake for 2 hours turn oven off and leave in oven until cooled completely. Store in an air tight container.
Make your whipped cream, place meringue on the plate, top with fresh whipped cream, drizzle rhubarb sauce over, add few fresh diced strawberries. Layer with next meringue disk, whip cream, sauce, fresh strawberries…then again until all layers are completed. Wonderful!!I topped with fresh chopped mint and lime zest made it look even better.
Sweetened Whipped Cream
2 cups heavy cream
4 tablespoon powdered sugar
1 teaspoon vanilla ~ I add vanilla seeds too
Whip until firm, do not over whip.
I would love for you to follow along with Angie’s Southern Kitchen by getting our post each time. Please sign up over to your right and follow along. You can get an email or RSS Feed. Have a lovely day and you come back soon now you hear.