We were up to our eyeballs with egg whites recently, so I made a couple of pavlova or meringue bases for desserts. We had this one a couple of nights ago. The recipe for basic pavlova is described in this previous post. Once you have the meringue, cooled and crisp, assemble this version JUST before serving your dessert. First I made an orange cream by mixing pure or heavy cream with some orange juice and some homemade kumquat marmalade. In retrospect, you may want to make good whipped cream first, then introduce some kumquat marmalade and just a bit of orange juice so it isn’t so liquified…
Place the orange cream in the well of the pavlova shell. Pile on the fresh strawberries, orange segments and fill gaps with some piped in whipped cream. Add some bits of kumquat marmalade here and there and several mint leaves for color. It took just minutes to assemble and it was incredibly delicious. The acidity from the oranges and strawberries balanced out the crisp/chewy meringue and the richness of the cream coated everything. For me, the key is to have a crisp exterior to the meringue, but a chewy interior that blends with the cream, fruit, etc. :)
I may have been on a diet, but I had a good whopping helping of this dessert, saving my fruit allowance all day, and justifying the meringue as egg whites… :) No excuses for the cream and sugar, however. This massive looking pavlova served just six people, several of whom had second helpings. I was never that fond of pavlovas but I think they are desinitely starting to grow on me… :)
19 Responses
Makes me want to see my mother-in-law and request her to try this recipe. Looks so yummy! Thanks MM!
wow beautiful colors! Most pavs would use just 1 fruit.
Yum! I imagine the acidity of the citrus balances well with the all the sugar in the meringue… striking colors too.
Oh my this looks heavenly! And you take such lovely pictures!
Looks delicious. It makes me miss my mom’s mango pavlova.
Wow! I love everything about pavlova! Great colours, MarketMan.
Looks really great! yum yum
oh, so pretty!
Too afraid to even attempt meringues! for now… xp
Whoah!!! I can finish the whole thing
looks so yummy! food porn!
OMG! this is bliss!!
where do you get heavy cream? or what brand do you use?
one can hardly find pavlova here in cebu. called up several bakeshops/pastry shops here during my son’s UN day (his country was New Zealand) to inquire if they were selling pavlova which my son could bring to school, but none was selling. Got a “bright” idea of buying packed meringue and putting cream and slivers of fruits on top and voila! his classmates tasted pavlova!
isla, yes, packed meringues are a classic shortcut and a huge time saver. But maybe the point of the U.N. day exercise was to try and make the dish at home to fully appreciate a delicacy from another country… :) joe-ker, they have pure cream and heavy cream at S&R or Santis delicatessens. Alternatively, you may want to try the small stall near the rice vendor at the outdoor market section of Market!Market! where they carry Rizal dairy products…
i have trouble asking my four year old to eat fruits, now this is a bright idea to entice him to try out fruits because the presentation itself is a “takaw-mata” already. Thank you MM for the idea!
Great colors on the pavlova, very appetizing…I’ve only seen pavlovas in Jamie Oliver’s or Nigella’s shows, this looked even better and I’m sure tasted divine…:)
will definitely whip up a pavlova, MM. And yes, the contentious issue between New Zealand and Australia was recently settled… pavlova is the national dessert of New Zealand. Gwapa kaayo imong pavlova!
thanks for the tips. I do some baking on my free time and been wanting to try a recipe which requires heavy cream. by the way I have some kilos of Zubuchon in the freezer and cant wait to try them.