Mini Pavlova with Summer Berries

I confess big time that this is my first ... very first Pavlova! I have never made one or eaten one in my life. Even my 12 year old niece Caitlin who stays in Melbourne has beaten me to this recipe and she has made this many a times. When I posted that I was making Pavlova on my Facebook, Caitlin immediately responded with a "What, you are only now making Pavlova?" I can only imagine her facial expression to her mum at the other end.

Its kind of funny when I think about this. A Pavlova is such an easy recipe, less than five ingredients are required. Shouldn't I have attempted this before as compared with the triple layer or fondant cakes I have made in the past. Whatever was I thinking! I must say that the end result was excellent. The outer crust was crispy and the insides was marshmallowy soft and light. I had left over lemon curd which came in handy. I topped it off with strawberries and blackberries which were on sale. Making mini ones is so much easier to serve and it certainly does make elegant desserts. When I do make them again in the future I'll try pairing them with passion fruit pulp.



Mini Pavlova
Makes 6 Minis
Print Recipe

Ingredients:

3 eggs (60g each), separated
2/3 cups caster sugar
1 tsp cornflour (corn starch)
1/2 tsp white vinegar
1/2 tsp vanilla extract

To Decorate:

Lemon Curd (recipe below)
Mixture of fresh berries

Method:

1) Preheat oven to 120°C. Line an oven tray with parchment

2) Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add sugar and continue to beat until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves. This may take any where between 12 to 16 minutes depending on your electric mixer.

3) Add cornflour, vinegar and vanilla and whisk until just combined.

4) Spoon meringue onto the parchment, making six mini piles. If you want to be precise you can mark circles as a guide on the underside of the parchment paper.

5) Smooth sides and top of pavlova. Use a small spatula to form a small indention in the center to enable you to pile the lemon curd and berries when you assemble.

6) Bake in pre-heated oven for about an hour to 1 1/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.



Lemon Curd
Makes about 1 1/2 cups

Ingredients:

3 large eggs
3/4 cup (150 grams) granulated white sugar
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
4 tablespoons (56 grams) unsalted butter, at room temperature
1 tablespoon lemon zest

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (resembling sour cream). This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Place a clingwrap directly on top of the curd (so a skin doesn't form) and refrigerate for up to a week.

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.

To Assemble:

Place a pavlova on to a serving plate. Top with about 3 tsp of lemon curd in the center. Cut fresh berries and pile on top. Dust lightly with icing sugar before serving. Once assembled, it is best to eat the pavlova within 2 hours.