Pavlova

I'm making my friend a Pavlova for his 70th birthday tomorrow.  It's sort of the Australian national dessert along with the Peach Melba and Lammingtons.

If you don't know them, they're a big meringue with a flat top which is piled with whipped cream and then whatever you like.

I'm thinking raspberries, strawberries and maybe some bits of chocolate sticking up in that 'ritzy restaurant' way (this kind of thing, but I can't make the chocolate go curly):  http://food.ninemsn.com.au/recipes/ichocolate/8345460/chocolate-pavlova-with-raspberries

What do you reckon?  Any other ideas?

I've never had it or heard of it; but I'm sending my mother the recipe!   

If you do, Mooch, you don't have to use mascapone on the topping. I use whipped cream. And it's quite rare to add chocolate to the meringue base.

They are so yummy and you can be really creative with them.

So the meringue is crunchy? I don't know if I would like that.

If you do it right (and I have it in oven right now.. ) it should be crunchy on the outside and soft on the inside.

They are notoriously difficult and I got rid of my big oven and am trying to do it in my small one for the first time.  If it doesn't work I'll go up to a friend's place in the morning and use hers.

A good pav is absolutely delicious..

What time is it over there and you are baking? :lol3:



That does sound interesting. :nod:

It doesn't come out of the oven till 11.30pm.

I really need to work on my time management.

I would have been in bed long ago. :lol3:

I love pavlova! They are difficult. It's one of those things that I don't make unless the weather is absolutely, positively perfect. If it's just the slightest bit damp, I won't even go there.

The berries idea sounds wonderful. (With the chocolate.)

I use Ina Garten's recipe for Pavlova.....it uses strawberries, raspberries, and blueberries. With a triple raspberry sauce over the top (fresh berries, raspberry jam, and framboise liqueur). And lots of sweetened whipped cream!

I hope your pavlova turns out wonderful! Good luck!

  I wondered when you'd get here, @Winchester. 

I don't sweeten the whipped cream.

I'm using raspberries, blueberries and strawberries as well!

I want to make a coulis but I don't have much to work with.. any ideas?  Can I just blend some of the fruit with castor or icing sugar?  I don't have any liqueurs.. only brandy and that's too heavy.

I had never heard of it either but it sounds like it would be good.  It would be a very pretty dessert as well.  I really like Ina Garten's recipes.  So many of the recipes on the Food Network site have a long list of ingredients many of which I would need to buy just to make that recipe.  Her's aren't like that.

I had never heard of it before today BUT will never forget it after seeing the picture and the recipe. Your friend will love this for his bday.

It was a great success!

Here are the pics.. naked pav and dressed pav:

From Smitten Kitchen.....http://smittenkitchen.com/blog/2009/03/cream-cheese-pound-cake-strawberry-coulis/

This is one of my favorite recipe blogs.

She made a cream cheese pound cake and used strawberry coulis. But I think you could sub raspberries and adjust the sugar. That's what she says, too.

Strawberry Coulis:  I suspect you could swap any berry for the strawberry in this coulis, but you might have to bump up the sugar accordingly. And then share with me. 2 cups quartered hulled strawberries (about 12 ounces) 1/4 cup water 3 tablespoons sugar 1 tablespoon fresh lemon juice Combine strawberries, water, sugar and lemon juice in blender. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold. Coulis can be prepared one day ahead.

Your Pavlova looks gorgeous! Both naked and dressed! And I bet it tastes every bit as wonderful as it looks!

Thanks @Winchester

I ended up 'winging it'.  I blended raspberries, strawberries and blueberries, added some water, icing sugar and a dash of brandy.  It got good reviews.

That looks great!

Mani said:

 
If you do, Mooch, you don't have to use mascapone on the topping. I use whipped cream. And it's quite rare to add chocolate to the meringue base.

They are so yummy and you can be really creative with them.

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The mascarpone is actually what made me think of my mother.  It's one of those things I've heard her say when she's talking about some recipe she makes. 

I sent her the link on facebook!