After making the pineapple, raspberry, and lemon curds I had a lot of egg whites sitting around my refrigerator just waiting to become something delicious.
I wasn’t sure what to make that would be quick, delicious, and would also use some of the freshly made curd.
My first thought was macarons, but I didn’t have the patience for that and I wanted something simple so I settled on a vanilla pavlova.
A pavlova is simply a dessert that has a meringue base (or shell), topped with freshly whipped cream and fruit. I took my pavlova one step further and mixed the freshly whipped cream with the pineapple curd.
Making this delicious pavlova couldn’t be easier, all you need to do is whip up a meringue, spread it into circles, bake and top with fresh fruit.
You can top your pavlova with any fresh fruit you have available. I decided on organic strawberries and kiwis to complement the pineapple cream.
To Make the Pavlova
You will need:
- 4 large (120 grams) organic egg whites
- 1 cup (200 grams) organic white sugar
- 1 tsp vanilla
- 1 tsp white vinegar
- 1/2 tbsp cornstarch
- 1 cup heavy whipping cream
- 1 cup pineapple curd
- 1 pint organic strawberries
- 3 organic kiwis
The procedure:
- Either with a hand mixer, or your electric mixer whisk the egg whites until they form soft peaks.
- While continuing to beat the egg whites on high, gradually add in the sugar. Continue to beat until stiff, shiny peaks form.
- Fold in the vinegar, vanilla, and cornstarch with a spatula. Spread into 2 – 7 inch circles on a parchment lined baking sheet and bake for 30-40 minutes, until the outside is dry looking.
- Leave in the oven until completely cool.
- Once you are ready to serve, whip the cream and cut up the fruit. Once the cream is fully whipped carefully fold in curd and smooth over the top of one giant meringue cookie. Top with half of the fruit, and repeat with the second circle. Serve immediately.
The pavlova is surprisingly addicting, and not overly sweet. The tart fruit, and luscious curd pair perfectly with the crunchy and pillowy meringue disks.
This pavlova must be eaten immediately, and will not save well at all! The meringue absorbs the moisture from the cream/curd mixture and deflates. But do not worry, as long as you are willing to share you won’t have any problems finishing this lovely layered dessert.
About bigfatbaker
gorgeous!! i haven’t had a pavlova before… this is gonna have to change!
Your pavlova looks just amazing and I can just imagine the extra fruity tang in there with your pineapple curd. You’ve convinced me that I should perhaps make something other than macarons with the egg whites left from curd. Can’t imagine there’s any left once it’s opened!
Stunning dessert, and it look very very tasty!!! I love all the fruit that you used!!!
I’ve always wanted to make a Pavlova. It doesn’t even look all that difficult. I’m saving this recipe.
WOW!!! That looks wonderful. I am salivating just looking at it. I think this is something I am going to actually try. So send back my mixer so I can make meringue. (Kidding) This looks like a good substitute for strawberry shortcake. How long will the meringue keep in the frig once you have it made up? Like a couple of days? Of course, now I have to go back to the curd recipe too. But that looks like I can make it up ahead of time as well. I will let you know how mine turns out.
You need to bake the meringue right away, but once that part is done the giant cookies will keep for a few days in a sealed container. And yes, you can definitely make the curd ahead of time, I actually recommend it! I think the curds are better the next day. You should try this with the raspberry curd, I bet that would be so delicious!
OK. That makes it much easier to be able to prep ahead of time
Thanks
Gorgeous! The kiwi is stunning on top
How beautiful!!! Love the fresh fruit and the pineapple cream. Yum!
This is beautiful! Love the photos! I’ve been dying to make pavlova… I have some extra egg whites from yesterday that I should use up with this!
I love this! it sounds delicious with the pineapple curd and the color is so vibrant with the fruit on top. Great job! I want to make one too.
Girrrrl, you are speaking my language with this recipe… yummy wow! I love love love it!
Lovely dessert! The photos are stunning as well. Thanks so much for sharing!
That pavlova is gorgeous!
Wow that looks good. All the fresh fruit looks delicious! My waistline needs to stay away from sweets though =(
Then this would be perfect to share
I love the way pavlova looks. It’s always looks so classic and beautiful.
Wow, that looks amazing! I’ve never had pavlova but I’m so curious to try it. Thanks for sharing. I hope you have a great weekend!
Gorgeous pavlova!
Wow, that pineapple cream is just amazing looking. The whole recipe looks great.
Pineapple flavoured cream sounds so good! Aussies know pavlova but I’m always looking for a way to make it unique. I’ll try this soon!
Hi Erin! I haven’t heard back from you regarding the Secret Recipe Club and whether or not you received your assigned url. Can you please let me know?