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.
