Last week was a crazy week, and it’s only going to get busier with Easter around the corner, and friends and family from out-of-town coming to visit. That said, I’m determined not to neglect posting new things whenever I can!
Between bouts of running around yesterday, I found time to make some pavlovas. I had some egg whites sitting in the fridge and didn’t want them to go to waste, and pavlova is one of the easiest things to make with them if you know the proper method. Layering toppings on them is the best part, as the possibilities are endless. I had limes and blackberries on hand, and so that’s what I used.
Even though I plan for most of the recipes on my blog to be original, there are times when someone else has already put together a recipe that needs no alteration or improvement. I used the recipe and method posted here by professional pastry chef Shuna Lydon, and my pavlovas turned out perfect – smooth and crisp on the outside, soft and fluffy on the inside. Below, the recipes to complete the above combination (serves 8):
Lime Curd Mousse
1/4 cup lime juice
2 tsp lime zest
1/2 tsp cornstarch
1/2 cup sugar
3 egg yolks
1/4 cup butter
1/2 cup + 2 tbsp whipping cream
In a small saucepan over low heat, dissolve the cornstarch into the lime juice.
Using a whisk, whip the egg yolks and 1/4 cup sugar until it forms lemon yellow ribbons.
Add the egg mixture to the lime juice, whisking continuously.
Add the butter and continue whisking just until the mixture comes to a boil.
Remove from heat, and stir in the lime zest.
Let cool thoroughly before proceeding.
In a medium bowl, whip together whipping cream and 1/4 cup sugar until it forms soft peaks. Add half of the mixture to the lime curd and fold in gently (you don’t want to lose the wonderful air that you just whipped in!), then fold in the other half.
5 6oz boxes of blackberries
1/2 cup + 2 tbsp sugar
2 tbsp water
In a saucepan, heat 3 boxes of blackberries, water, and sugar over low heat, covered, shaking gently to turn the berries every so often. When blackberries have changed to a magenta colour and the juice runs out of them, remove from heat. Let cool for a few minutes, then blend in a blender and strain through a fine sieve to remove seeds. Gently mix in the remaining 2 boxes of blackberries until they are coated with sauce.
Using a spoon, spread a layer of blackberry sauce in the center of a plate.
Place a pavlova in the middle, and top with blackberries.
Add a heaping (and I mean HEAPING) spoonful of lime curd mousse on top, and enjoy!