This Pavlova Roll, Lemon Curd and Poached Cherries, makes a great dessert
In Australia, we have all grown up with Pavlova. At some point in our lives, everyone’s Aunt, Mother or Grandmother have made it for some occasion or other. It is a delicious way to transport fruit and cream to your mouth. I don’t feel the need to find ownership of the Pavlova or who invented it, because meringue and fruit and cream can be found all over the world.
At this time of year we all get excited about seeing cherries arrive heralding the summer in the Southern Hemisphere. My effort has combined a soft creamy form of Pavlova with lots of crunchy nutty praline to balance it out. Start by making the curd, cherries and praline because this version of Pavlova is very quick!
Why not try these recipes too!
Winter pavlova with caramel and passionfruit
Panacotta with raspberry jelly
Pavlova Roll, Lemon Curd Cream and Cherries
Ingredients
Pavlova
- 4 egg whites approximately 30 gm each
- 165 gm caster sugar 3/4 cup
- 1/4 tsp cream of tartar
- 10 gm cornflour 1 tablespoon
Poached Cherries
- 250 gm cherries
- 400 gm caster sugar 2 cups
- 250 ml Apple and Blackcurrant juice or cherry juice | 1 cup
- 40 ml Ximenez sherry sweet Sherry vinegar or sweet balsamic| 2 teaspoons
- 1 vanilla bean (and optional Christmas spices:-1 star anise 1 cinnamon quill and 4 Black peppercorns)
Lemon Curd
- 100 ml lemon Juice Zest and juice
- 165 gm caster sugar 3/4 cup
- 80 gm butter chopped cubed
- 2 egg yolks beaten about 40 gm
- 2 whole eggs 50 gm each
- 300 ml cream for whipping
Instructions
- Preheat the oven to 160 C. Prepare a lined baking tray. A brownie or swiss roll tin would be ideal. Make the lemon curd and cherries before starting the pavlova
- Beat the egg whites with the cream of tartar in the clean bowl of a mixer until light and frothy. Gradually add the sugar until it is all incorporated. Beat until the mixture is thick and glossy and all of the sugar is dissolved. Rub some of the meringue between your fingertips to make sure the mixture is smooth and not gritty.
- Add the cornflour and beat well to combine.
- Spread the mixture onto a standard brownie ( Swiss roll tin) lined with baking paper and sprayed well around the edges. The mixture should be spread to 2 – 3 cm thick (1 inch), nice and flat with a palette knife.
- Bake for approximately 15 minutes, or till set and lightly browned on top. Set asde
To make Lemon Curd
- Prepare a bowl over a double boiler on simmer.
- Put the caster sugar, lemon juice and zest in to bowl and give it a quick whisk. Add the eggs and cubed butter and continuously whisk over the double boiler.
- When ready, the curd will be quite hot without boiling and will become quite viscous. Stain into a clean cool bowl and refrigerate. The curd will thicken up.
To make the Poached Cherries
- De- seed the cherries using an olive pitter. Leave the stalks in tact if you like.
- Put the sugar, juice, vinegar and spices ( if using ) into a pot ( big enough to hold the syrup and all of the cherries but don’t add them yet), and bring up to the boil. Simmer for 2 minutes until all the sugar is dissolved and the spices have infused.
- Turn off the heat and add the cherries. There will be enough residual heat to poach them lightly.
- ** For Cherry plate caramel – Once cooled pour off 1 cup of poaching liquor, into a small pot, add another 1/2 cup of sugar and and reduce until a thick caramel liquid is left ( set aside).
To Assemble the Pavlova
- Make 1 large roll to cut at the table or 6 individual portions.
- Whip the the extra cream ( 300ml- 1/2 pint) until thick and firm. Fold through 1 cup of the lemon curd.
- Spread this sparingly onto the pavlova, don’t over fill as it will ooze out of the ends!.
- Drain 6 or so cherries of any liquid and roughly chop, sprinkling them over the lemon curd cream.
- Hold the paper at the ( longest) side of the pavlova and roll up , just like making a Swiss roll. Using the paper shape and squeeze it lightly into shape ( you can do this and refrigerate overnight if you like. )
- Cut into slices.
- Paint each plate with Cherry Caramel. Put a smear of plain lemon curd onto each plate and place a roll on each one. Finely chop up some praline sprinkling each serve with this . Decorate with Cherries and syrup and small mounds of lemon curd and praline
Notes
Hazelnut Praline see recipe here
Asmita
I love this dessert! Just a great twist on pavlova, this looks smashing!
Anonymous
Thanks for your comment
Katherine Martinelli
I love your take on the Pavlova! Lemon curd is my favorite so I’m so happy to see it here. And poached cherries? Bestill my heart! Although I didn’t grow up with Pavlova I love it now and am having such fun on this blog hop!
Anonymous
Yes, its been lots of fun. I was thinkin of jumping onto your blog hop too!. Thanks for your comment
Melissa Darr
Oh wow what a great take on the pavlova recipe! YUM!
Anonymous
Thank you Melissa, I was surprised there were no more rolls from anyone else
Chompchomp
That looks stunning! I am salivating!
Chompchomp
ooops posted twice – sorry guys – it had that sort of impact on me lol
Anonymous
Ill take all of your comments and run with them…. thank you chompchomp!
Chompchomp
My god – that looks to die for!!! I’m salivating!
silvia
no words can describe… it’s stunning!
moya
Beautiful presentation and with all those flavour combinations must taste fabulous. Cherries, lemon curd and praline…heaven!
Anonymous
Hey Moya thanks , and nice to find your blog too!
Susan
What an utterly stunning plate! And such an inventive combination of flavours! I love the idea of the poached cherries and cherry caramel; love the addition of the hazelnut praline. This must be so much fun to eat! Seriously impressive.
Anonymous
Thank you. I appreciate you saying that. ( it was delicious)
Charlie
Pav never looked like this in my house and now it is the only way it can Possibly look.
OMG are you cooking this for christmas ??
Anonymous
That depends if you are there!!
Diane
it looks awsome!!! and of course, there is the winner for me…you guessed it! The praline! But seriously, looks amazing and delicious! Love the combination of shape, colours, textures and tastes. You rock miss C!
Anonymous
Thank you Ms N!
Nic@diningwithastud
This is one kick ass fine dining pav! Great job!!!! Thanks so much for joining 😀
Anonymous
and thank you for dreaming it up!
Sara (Belly Rumbles)
Have been enjoying all the different pavs in the hop today. Love yours, presentation very stylish.
Anonymous
Why thank you and thank you for visiting!
penny aka jeroxie
pavlova roll… what a great idea. will have to attempt this next!
Anonymous
Look forward to seeing it
Lau@Corridor Kitchen
That is just gorgeous! My grandma often makes pav with lemon butter instead of cream, it is super sweet but delicious.
Anonymous
Yes, a bit sweet….. but …..
Michelle
Wow! Looks amazing. I’ve not been brave enough to try a rolled pav. It just looks like I’d be setting myself up for a flop, but this is inspiring me to try it!
Anonymous
No you would be able to do it , it’s simple
Lorraine @ Not Quite Nigella
Fantastic entry for the pavlova hop! So now I’m overseas and it is 7am and I’m craving pavlova 😛
Anonymous
You need to keep that sugar addition in check Lorraine!
Lizzy (Good Things)
Love the pavlova roll and especially the hazelnut praline. And cherries, perfect for this time of the year in Australia. Thank you for sharing such a beautiful recipe and the great initiative. Being of Hungarian background, none of my family (mother, sister, aunts) made pavlova. I love it and made it an institution on the Christmas table.
Anonymous
And lucky family you have too. Thanks for your comment
Christina @ The Hungry Australian
This looks AMAZING! I love the contrast of flavours and textures between the poached cherries, praline and lemon curd. A great idea for a pavlova, beautifully executed.
Anonymous
Thank you, for your comment.
jas @ the gluten free scallywag
yum, I’ve never had a pavlova roll before. I came this (squeezes fingers together) close to trying one this time, but decided to go with the usual pavlova. Next time, I’m trying out this baby! Delicious and fabulous presentation.
Jennifer (Delicieux)
WOW!!! I love the pavlova roll!!! And lemon curd and cherries…yum!!! It looks like a dessert you would get at any high end restaurant!
I’ve approved your link in the blog hop and it’s appearing now. Are you able to add the blog hop code to your post?