Larousse described a pavlova as “a meringue basket or case, the best being of beautiful appearance, with a crisp soft texture, filled with cream and fruit”. I must say that for my berry pavlova I ticked the box in the crisp soft texture department. But I did not whip my egg whites stiff enough and so I could not make a basket. It is however a thing of beauty in my opinion!
Head straight on to the recipe for Berry Pavlova ♥
Dave and I do not have medical aid. So far, this has not been an important addition to our monthly expenses. We have a hospital plan to cover us for medical emergencies. However, we have chosen to look after our day to day medical expenses ourselves. So far this has worked out in our favour. My annual medical visits and costs are not that exorbitant. I go for 3 annual check ups with my medical Doctor, my Dermatologist and my Dentist. These visits amount to no more than R3000 in total. But, going to visit the Optometrist has become an expensive exercise. The consultation is free of charge and this month they had a special on frames. This special allowed me to choose a frame up to the value of R1500 and not pay for them. All good and well, until you need lenses.
Today’s inspiration ♥ Recipe For Berry Pavlova ♥ can be found on Lavender and Lime Share on X
You might remember the saga I had with my last lot of multi focal lenses? Well, my eyes have deteriorated slightly, and my two-year old glasses are making my eyes very tired. The clever lens manufacturers have come up with a new multi focal lens which should work for me. The problem is that they are double the price! Not having much of a choice I have ordered them, and live in hope that they work, and last for two years or more! Something that did not last long in our house was this berry pavlova. I had intentions of making small meringue nests but decided on one large disc instead. Please excuse the cracks, but I was not that careful when I lifted the baked pavlova off the tray. This did not in anyway affect the taste which was totally scrummy.
Click on the links for conversions and notes.
Berry Pavlova
Ingredients
for the pavlova
- 2 egg whites
- 1.25 mls salt
- 115 g caster sugar
- 10 mls corn flour
- 5 mls blueberry vinegar *
- 2.5 mls vanilla extract
for the berry curd
- 5 egg yolks
- 140 g fructose
- 125 g butter, cubed
- 200 mls berry juice
- 50 mls lemon juice
for the berry pavlova
- 65 g double thick cream
- 35 g curd, plus extra for drizzling
- 400 g strawberries, hulled and quartered
- 120 g blueberries
Method
for the pavlova
- Preheat the oven to 140° Celsius
- Place the egg whites and salt into a mixing bowl and whisk until stiff
- Add the sugar, a tablespoon at a time, and whisk until glossy
- When the sugar has been completely incorporated add the corn flour, vinegar and vanilla
- Fold gently to combine
- Spoon onto a lined baking tray and create a disc shape
- Hollow out the centre and bake for 1 hour
- Remove from the oven and leave to cool completely
for the berry curd
- Place the yolks and fructose into a thick bottomed sauce pan and whisk until at the ribbon stage
- Place onto the stove at a low temperature setting and add the butter
- Allow the butter to melt before adding the juice
- Stir occasionally with a sptula until the curd reaches 75° Celsius
- Remove from the heat and cover with a lid
- Leave to cool completely before placing into a sterilized glass jar **
for the berry pavlova
- Carefully place the pavlova onto a serving plate
- Place the cream and curd into a mixing bowl and stir to combine
- Layer on the pavlova
- Place the berries into a bowl and stir to mix them up
- Place on top of the cream mix
- Drizzle more curd as desired on top of the berries
- Serve immediately
Notes
** this recipe will make more than you need for the pavlova
This is my submission to the Daring Kitchen Challenge hosted by Marcellina from Marcellina in Cucina
Tandy made #Pavlova using berries for the #daringkitchen challenge @Daring_kitchen Share on XWhat I blogged August 29:
- two years ago – Pizza Dough
- three years ago – Preserved Avocados
Lovely pavlova Tandy. We haven’t enjoyed one for years!
Have a happy week ahead.
🙂 Mandy xo
And you too!
I think the presentation is stunning Tandy, despite the “lack of stiff egg whites, ha” Whipping up egg whites is a stress relieving exercise though! Health care is kind of crazy here, people think we are covered for everything, but I just had my annual visit and had to pay full price despite having supposedly good health care. Oh well.
Thanks Laura! Health care can be a misnomer sometimes 🙂
Believe it or not I’ve NEVER made a pavlova! But I’ve always been impressed by them. I’d love to have some of this right now 🙂
I hope you give this a try Sarah 🙂
I sure hope your new lenses work and last for a long while – but you are right Tandy, this pavlova is just too delicious not to last!
I hope so too Shashi!
Your pavlova looks delish! They can be chalenging. I have been putting off the optometris for years…thanksfully I don’t think I need glasses yet ut I really should go.
I have needed glasses for so long but it has only been recently that I have had to wear them all the time 🙂
Love eating pavlova and this one looks super inviting. Lovely share! You’ve made my day! 🙂
Thank you for the compliment Anu 🙂
Pavlova is one of those desserts that bring back happy memories for me, as my mum often made it when we were kids. This one looks delicious! And I would love to try blueberry vinegar, I haven’t heard of it before.
Lucky you! I made the vinegar myself Elissa 🙂
I’m like you Tandy, I hardly ever go to the doctor (for me it’s about once a year) but I spend a lot on contact lenses! This looks like a lovely pavlova 😀
I wish I could wear contact lenses!
Simply beautiful!
Thank you Tammy!
Yum!! Pavlovas are a Summer staple in our house. I love to load them with berries, but I’ve usually paired it with a lemon curd. I’ll have to give this berry curd a whirl this Summer!
It really amps up the berry flavour 🙂
I actually like seeing cracks in Pavlova. It makes me think that it’s homemade instead of store bought perfection. 🙂
thanks Krista, I shall keep that in mind next time 🙂
Made a pavlova a week for my eldest when he was studying year 12 high school. That and a jar of jelly beans constantly topped up kept him going.
Berry curd? The things I learn from you.
I would not have minded those treats while I was studying 🙂
The cracks are fine by me. Sign of a good meringue. I had my eyes tested recently as I new my script had changed but the change was so minimal and I could not go through the bother of having to get new glasses. I think I’ll hold on to these until I can’t stand it any more!
That is exactly what I did 🙂
I am not much of a dessert person but a good balance between the acidity of berries and sugar is more than welcome!This looks great!
Thanks Prateek 🙂