My apologies to the Aussies...I've taken what was a wonderful traditional dessert for them and Americanized it...adding more calories and, if they'll forgive me yet again...more flavor! The Aussies make decadent Pavlova's...I've eaten them and before my coma sets in I'm able to mumble the only words descriptive enough for an authentic Aussie Pavlova...Mmmmmmm...Aaaaahhhh...Ooooohhhh. When I was first introduced to the Pavlova, it was by the Fashionista Aussie, who told me her mum made it for them every Christmas...so I have ever since only considered a Pavlova to be a "holiday" dessert...of course, that's utter nonsense because this could and should be eaten any day of the year...preferably every day. You may have garnered that I haven't yet started my New Year/New Diet Diet...I'm waiting to do that NEXT Monday...why rush?! So in the meantime, I'm imbibing just a bit and willing as ever to share with you...if YOU are dieting, then just enjoy the pics and plan to make this when you fall off the wagon...sooner or later it happens to the best of us, including my good Pal Oprah...did you see her show Monday?!? "It's not WHAT you eat but WHAT you feel..." Well, dear Ops, I'm afraid your therapists are working overtime and getting paid too much...because you are wrong...it IS what you eat and eat and eat...duh?!? Make that connection girl and get over it!
This should really be called a SPONGElova...because I don't cook my meringues until they are dry and crumbly...I like them crisp on the outside but soft and spongy on the inside...but you cook yours however makes you happy. I make two Pavlova's at a time - it's always nice to share - and really, one is enough for me and the mister. After the meringue has cooled I spread half a jar of lemon curd on top of it...then top with whipped cream, followed by fruit...then a quick drizzle of Passion Fruit Syrup and it's good to go - and I do mean GOOD!
The Passion Fruit Syrup/Pulp can be a little hard to find - the Aussies bring a suitcase of it over every time they return from the Outback. A local Asian market carries a Passion fruit Syrup and sometimes I'll substitute that (when the Aussies hoard their supply!) but a quick search on Google turned up any number of places where you can purchase Passion Fruit Syrup...so if you don't have any Aussie friends willing to tote back a case for you or willing to share from their stash, get on line and good luck!
Pavlova with Lemon Curd and Passion Fruit Syrup - Adapted from Kareena Ball and Deb Holder, Aussies Trying To Live The American Dream With A Funny Accent
To make the Meringues:
8 egg whites at room temperature
1/2 teaspoon cream of tartar
1 1/2 cups sugar
1 1/2 teaspoons vanilla
For the filling:
1 jar (6 oz.) Lemon Curd
2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
4 kiwi's, peeled, and thinly sliced
3 bananas, peeled and thinly sliced
1 can (2.5 oz.) Passion Fruit Pulp or 1/4 cup Passion Fruit Syrup
Make the Meringues: Adjust the oven racks to the upper and lower middle positions and heat oven to 200 degrees. Line 2 large baking sheets with parchment paper or aluminum foil. In the bowl of an electric mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat, on high, until egg whites begin to hold their shape. Sprinkle in the sugar and the vanilla and beat until egg whites are thick. Remove from the bowl and spread half of the meringue in a circle, about 8-inches in diameter and about 2-inches thick; mounding up at the sides, creating a small indentation in the center. Repeat with remaining egg white mixture, making two meringues. Bake for 1 1/2 hours or until the meringues have a smooth, dry and firm exterior. Turn off the oven and allow the meringues to cool in the oven for several hours. Once cool, store the meringues in an airtight container, where they will keep for a couple of weeks, until ready to use.
To assemble the Pavlova's: Stir the lemon curd with a spoon until it is smooth, it will spread more easily. Spread half the lemon curd on top of each meringue. Mix the 2 cups whipping cream in the bowl of an electric mixer on high just until the whipping cream begins to form stiff peaks. Sprinkle the powdered sugar on top and add the vanilla, beat until all combined and cream holds its shape. Spread half of the whipped cream on top of the lemon curd, covering all. Place the sliced fruit on top of cream. Drizzle half of the Passion Fruit Pulp over top of fruit and cream, repeat with other meringue. Serve immediately or keep in refrigerator until serving time. Serves 6 to 8.
"The greatest pleasure in life is doing what people say you cannot do." ~ Unknown
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One year ago today: Orzo Alfredo Timbales
