Toasted Almond Pavlova with Lime Curd + Stone Fruit

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Pavlova isn’t recommended to make on a humid day, but since it’s been the ‘non-summer-summer’ around here, I’ve rediscovered this dead easy dessert.

Got eggs?

Got cream?

Got fruit?

You’re set. Curd helps too.

It’s the perfect dessert to use delicious summer fruit; where you can actually taste how awesome and fresh the product is.

Shortcakes and tarts are lovely, but when you make pavlova, (as I’ve discovered this summer) people go nuts. I suppose a big platter of meringue, cream, fruit and curd is stunning. I thank Jamie Oliver for making a pile of stuff look sexy and appetizing.

I’d recommend making the dessert right before serving, as it tends to bleed a bit. (Perfect texture/taste results for later, but not ideal for bringing out after dinner.)

In any pavlova, use what fruit is available- I’d suggest NOT pitting a pavlova’s worth of plums and cherries. No-prep summer berries are always a great combo, especially late August blueberries and peaches (a manageable stone-fruit).

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Toasted Almond Pavlova with Lime Curd + Stone Fruit

Adapted from Best of Bridge + LCBO Food + Drink 

Meringue

  • 8 egg whites
  • 2 cups sugar
  • 2 teaspoons vinegar
  • 2 teaspoons vanilla
  • 1 cup toasted almonds

Cream

  • 2 cups whipping cream
  • 1 8oz pkg cream cheese, room temperature
  • 2 teaspoons vanilla

Curd

  • zest of 2 limes
  • 1 1/2 cups freshly squeezed lime juice, about 10
  • 8 egg yolks
  • 2 cups sugar
  • 1/2 cup butter, softened
  • pinch salt

Fruit

  • 2-4 cups mixed seasonal fruit, chopped

Curd

1. Finely zest limes; set aside.

2. Juice limes; set juice aside.

3. Separate eggs, save whites for pavlova.

4. In a medium saucepan, whisk eggs, sugar and butter. Stir in juice and zest; mixture may be lumpy.

5. Whisk constantly over low heat until mixture starts to thicken and turns lighter in colour, from 15 to 18 minutes. Do not boil. Remove from heat and place a piece of plastic directly on the surface of the curd.

6. Refrigerate until cold for up to a week or freeze.

Meringue

1. Preheat oven to 275˚

2. Use egg white from curd, whip until they form peaks.

3. Gradually add sugar, vanilla, and vinegar. Continue beating until very stiff.

4. Trace your desired shape/size on parchment paper; spread meringue with off-set spatula.

5. Bake one hour at 275F (140C). Turn off oven andn leave meringue several hours to dry.

Cream

1. Half an hour before preparing cream, put beaters and bowl into freezer.

2. Put cream cheese and half of cream into bowl, whip until it thickens. This is to avoid splattering from using all of the cream.

3. Add remaining cream and gradually add sugar, beating on high until stiff peaks form.

4. Stir in vanilla and set aside until ready to use.

Assemble 
1. Place meringue onto serving platter. Spread cream in one even layer.
2. Spread curd over cream, swirling around if desired.
3. Top with berries and more/extra cream and curd if there’s left overs.
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One response to “Toasted Almond Pavlova with Lime Curd + Stone Fruit

  1. Pingback: Lemon Poppyseed Layer Cake With Strawberry Buttercream + Lemon Curd | the windowsill·

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