Winter Pavlova, Lemon Curd Cream and Caramel
Oh I know this looks fancy doesn’t it?….. Just a bit of piping for fun. Make yours plain if you want but it’s a Winter Pavlova as opposed to a Summer one because it has suddenly got cold here. BUT if it is hot where you are then lucky you, just change the fruit on top. The meringue is made with custard powder and a really nice lemon curd.
I wish I was a lot more fancy but this week I proved that I will never write a fashion or style blog.
I have been dragging a puffy vest around now for several weeks in case I suddenly get caught in a snowdrift. Crazy world weather, it keeps creeping to 23 C (74 F). I was off to the hairdresser, leggin’ it down the street with my vest over my arm. At the reception desk a rather beautifully dressed man flapped his hands at me and said….
“Darh-ling, let me hang that for you, it’s far too hot for a coat”. Oh I said flopping myself on the Magenta Faux velvet couch.
At least you know even if the style brush hasn’t coloured me it has painted a portrait on the salon I visit. After my cut I was looking decidedly better. Someone else took my card for payment and as I strode out into the sun, I didn’t think once about my closeted vest. In fact it wasn’t till the next morning when I thought I might take my puffer vest with me (in case it got cold), that I realized it was still at the salon.
I rang the salon recognising the voice of the well dressed man, I asked if my black vest was in the closet.
“Oh gosh darh-ling I don’t know” he purred. “What is the label?” And this is where the embarrassment starts. What label is it ….what? I said, in side my own head.
“I don’t know”. I said, “no idea”. I’ll admit I was chuffed with my vest but that’s because its a really nice shape. It came from Aldi and it was $16.99!.
“Is it a Serra?”.
” I have no idea whatsoever” I said ” but if it is black and it’s a vest, I’d say it would be mine”
“Oh, OK darh-ling I’ll leave it there, come and get it when you can”
Would it have got put somewhere a little safer had it not been Aldi Brand. That question will never be answered by me.
I am quite good at fancy desserts though, proving we are all good at something.
Now here’s a peek at a little French film that I was involved with about Pavlova’s. This was shown on French TV in April. If you can understand French it will make more sense but have a peek and see if you can see me in there!
Winter Pavlova with Lemon Curd Cream and Orange Caramel
Ingredients
Method
- Oven 150 C / 300 F. A baking tray lined with paper. Draw a 21 cm (8.5 in on the paper to guide you and put it ink side down onto am tray
- Beat the egg whites in the clean bowl of a stand mixer until a nice white froth starts to form then gradually add the sugar 2-3 tablespoons at a time. Try to make sure your sugar dissolves.
- Once all the sugar is added and you have a beautiful thick white meringue add the custard powder and vinegar and mix in with a spatula.
- Put into a piping bag or just make a circle on your paper in a big blob. Empty out the centre a little.
- Bake at 150 ish for 1 1/2 hours. Turn off the oven and leave the it in there till cool.
- Use a non metal bowl to add the yolks, and eggs with the sugar and mix well. Add the lemon juice and whisk. Put into the microwave for 1 minute. Take it out and whisk it. The sides will look a bit puffy but it will mix in. Add the chopped butter into the bowl and mix it. Put back into the microwave for another minute. Take out and whisk again
- The mixture will be quite hot now and starting to thicken. Put back into the microwave for a further minute and then whisk, cooling it a little. The mixture should be nice and hot and thick as double cream. Once chilled it will thicken up much more.
- Beat the cream and fold through 1/2 the lemon curd. Put the rest of the curd aside. Chill the cream mixture till you are ready to spread it onto the Pavlova
- To make the caramel put the sugar in a pot with the 1/4 cup of water. Swirl the two together and cook on high till it is a dark golden . Add the orange juice and the cream. Be careful there will be steam. Simmer for a couple of minutes to reduce slightly.
- Taste and add a little salt if you like. Cool ( chill)
- Spread the pavlova with the lemon curd cream, add chopped fruit, and Pomegranate seeds, Pour over a bit of caramel and chopped walnuts or almonds. Serve with extra caramel
Notes
La Pavlova, une spécialité australienne
Great recipe. Thanks for sharing.
I’m not much of a dessert eater but zi do adore a good pavlova. Your version is beautiful.
What a funny story!!!
Do you know I’ve never tried using custard powder in a meringue! I intrigued, I will need to try this ASAP, I’m also very partial to lemon curd and caramel… Yum
Thanks for sharing
Julie
Gourmet Getaways
Hi Julie custard powder is quite a common way to make pvlova so I am glad I have introduced you to a new recipe.
Hi Julie thanks for your comment.Custard powder is quite a common ingredint in Pavlova. Muy mum used to use it.
Hi Julie thanks for your comment.Custard powder is quite a common ingredint in Pavlova. Muy mum used to use it.
Tania, I am laughing to myself because I can relate to your incident on so many levels. The only thing I can’t relate to is the being good at desserts. 😀 Your pavlova looks super fancy and delectable.
I am glad you can relate Nancy. This is the fanciest pavlova in town!
I am glad you can relate Nancy. This is the fanciest pavlova in town!
I am glad you can relate Nancy. This is the fanciest pavlova in town!
Congrats on your French tv appearance! Winter pavlova is definitely something I can get behind. I love that super tall cake carrier too – so handy!
Ha thanks Helen and yes that cake carrier gets a real workout
You are excellent at fancy desserts and you have taught me a new trick with the custard powder. Got to love a pav! Thanks for sharing with YWF too.
Oh thanks Vicki. Custard powder doe the trick!
Yes, it has become cold and yes, we are needing to go out with a vest at least. How annoying to leave your vest at the hairdressers! I do like it when they remind you at the time of taking your money. Beautiful pavlova with great flavours. I’ve never added custard powder to meringue before – must give that a try xx
Hi Charlie,thanks for saying that and yes a reminder after the hairdressers is always wise
Your winter pavlova is beautiful and I bet very tasty. Loved your story about your black vest, I have several as we no fancy names either.
Thanks very much Cheri and glad to her you are as fancy as me.
I adore pavlova, it’s one of my favourite desserts. And I wish we had a bit more warmth although really I can’t complain. Cold isn’t as cold as it could be!
Pavlovas are definitely hard to resist
This looks epic! I’ve just got into making my own pavlova and my own lemon butter so I’m definitely bookmarking this for a special occasion. Love the piping! Oh, so fancy!
Hi sammie, Yep lemon curd is the best and great on Pav.
What a gorgeous pavlova. I’m sure it is much prettier than the vest. I have lots of black vests that see me through the winter and I’d be hard pressed to come up with a name on the label, too! Actually, if he found the dog biscuits in the pocket, then he would know it’s mine!
Lol it definitely is prettier than my vest. I just love that you have dog biscuits in the pocket
How funny – I do often find hair dressers are an opportunity for me to feel decidedly unstyled 😛 This dessert looks incredible.
Hi Kari, yep thats me too
Yum, I love a good pav and even better that it’s got lemon curd on it.
I wish I could have a bite! That pavlova looks stunning!
Hi Angie….wish we could have tea together!
La Pavlova, une spécialité australienne – No way, my friend! 🙂 Wherever I have lived in the world I have made or eaten Pavlova – but never so beautifully decorated as by your Chef.
You must have really enjoyed eaten this. I know in Europe Pavlova is regarded one of the oldfashioned puddings, but then ….. I love ‘oldfashioned’ 🙂 🙂 Carina
Hi Carina. yes I know Pavlova is everywhere. I am not sure when Australia is going to realize this!!Still it is VERY popular here and not considered old fashioned at all.