My niece Cheryl spent some time in New Zealand and while she was there she tried Pavlova and fell in love with it. So this past weekend I made this dessert for her. I tripled the recipe to serve 10 people with a small amount of left overs. I hope you enjoy this delicious gluten-free dessert.
4 egg whites at room temperature
1 1/4 cups white sugar
1 tsp vanilla
1 tsp lemon juice
1 Tbsp cornstarch
1 pint of whipping cream whipped with 1/4 cup of sugar and 1/2 tsp of vanilla
4 cups of mixed fresh fruit
Preheat oven to 200 degrees F. Beat egg whites until soft peaks form, then add sugar and cornstarch in small amounts while beating until meringue is stiff and shiny. Fold in vanilla and lemon juice. Line a pizza pan with parchment paper and place the meringue in a mound in the centre. Spread the meringue out to form a shallow bowl of meringue. Bake for 1 1/2 hours until meringue is lightly browned and crispy. Remove from oven and allow to cool completely before peeling off the parchment paper and placing on a large plate.
You can serve this Pavlova with the following lemon/lime curd using up the left over egg yolks.
Lemon Lime Curd
4 room temperature egg yolks
2/3 cup of white sugar
pinch of salt
juice of one lemon
juice of 1 1/2 large limes
zest of one lemon
zest of one lime
1/4 cup of butter cut into small pieces
Place egg yolks and sugar in the top of a double boiler which has about an inch of water in the bottom pot over medium heat. Whisk for 1 minute and then add the salt, juices and zests. Whisk continuously until the curd thickens and coats the back of a spoon. Add butter gradually while whisking. Remove from heat and allow to cool completely. Refrigerate and when Pavlova is ready, spread over the cooled meringue before topping with the whipped cream and fresh fruit.
Pavlova is traditionally served with passion fruit purée or chopped kiwis but we had it with berries, melon, banana and fresh pineapple. It was delicious. For an extra decadent treat drizzle cooled melted chocolate over the top of the assembled Pavlova before serving. It can be made into individual Pavlovas by portioning the meringue into the appropriate number of mini meringues. Reduce the cooking time and keep an eye on them until they are very lightly browned and crisp on the outside. I hope you enjoy. Cheers, Michele