Sunday, March 20, 2011

Fresh Berries Pavlova with Lemon Curd

I've never eaten a pavlova and many times when i looked at the pictures of pavlova and the description of their textures, it always got me curious abt the taste of those pavlovas. It's my second time making this. My first attempt was a total failure, disastrous. It looked fine without touching it but when i lifted it up, the whole thing just cracked into pieces and the inside was uncooked. I did again the next day at a different baking temperature using a different oven, slightly wider about 9"diameter and shorter about 1 1/2 ". This time i was luckier becos the pavlova seems to have some very tiny holes on it where i can actually put in the cake tester to check the inside if it was done. I'm not sure if my first pavlova has holes on them , maybe they have and i probably never noticed that.
homemade lemon curd
I decided to use lemon curd for spreading as i wanted to try making lemon curd for a long time. I followed the recipe given Quay Po Cooks . The colour of her lemon curd caught my heart instantly! It is delicious and because the pavlova itself is very sweet, i should say that for me, the lemon curd complements well with the berries. Just one thing to take note is that i would suggest to do the spreading and the topping only upon serving as i dont think it would be nice to have the curd or creams to soak in the meringues for long. I only did the topping and decoration on half the pavlova for photography purpose as i know i wont be able to finish that all at once. The meringue is light and crispy and the filling is like soft marshmallow just like what it's usually described as so i know i got it right this time. Another thing i noticed is that the pavlova did cracked a little when i was putting the berries on it because the berries and the curd are a bit heavy for that light pavlovas, that is why another reason i suggest to do the topping only last minute. I enjoyed eating this pavlova a lot especially when it's chilled , the meringue is even chewier. i've eaten half of this pavlova myself!

Ingredients for pavlova ( from here and Joy of Baking )
4 large egg whites ( 120gm)
1 cup caster sugar
1tsp lemon juice
2tsp cornflour(isifted)

1. In a mixer bowl, beat egg whites until soft peaks and add sugar one tbsp at a time and beat till stiff and glossy.
2.Turn on low speed ,add in lemon juice and cornflour and beat till combined.
3.Cover a baking tray with baking paper
4.Pile meringue onto paper and shape into large circle, leaving the centre slightly hollowed.
5.Bake in a preheated oven 130Cfor 1 1/2 hrs or until crisp on the outside. ( I baked mine at 120C for 1 hour and reduced to 105C for another 45minutes)
6.Turn oven off and leave pavlova cool in the oven with door ajar.
7. Decorate as desired.

 Submitting this post to Aspiring Bakers#5 - Fruity March ( Mar2011) hosted by Jess from Bakericious


  1. Oh my, this looks so addictive. I love lemoncurd. You're making my mouth watering. ha... ya, midnight!
    p/s Don't know the seafood is safe to consume or not? Since the sea already poluted by RA. Now, I know why the Buddist mentioned about the end of the world.

  2. Hi Lena, your profile 'a bird with frozen wings'....reminds me of that movie, 'GI Jane'....and the poem that was quoted in one of the scenes,

    "I never saw a wild thing sorry for itself. A bird will fall frozen dead from a bough without ever having felt sorry for itself."

    Love your this cake. Its really beautiful, and love the fruits you so elegantly placed on top.
    Looks so sinfully delicious.

    Lena, here's a recipe for you, maybe you might like to try. If you do, send me telegram.
    Its one of my favourites....

    'Rose, Rose, I Love You', Pudding
    Type of Dish Dessert
    Cooking Method Boil .

    50g agar-agar strips
    3 screwpine leaves (pandan leaves)
    1,000ml water
    1 cup plain milk
    75g sago, soaked and drained
    1 egg white, beaten till stiff
    Red and green colouring, for roses and leaves

    Cut up the agar-agar strips, wash, then soak in water for about 10 minutes.
    Bring water to the boil with the screwpine leaves.

    Add the agar-agar and cook till dissolved. Put in sugar and bring to the boil. Remove half cup of agar-agar solution.

    Add colouring and pour into rose-and-leaves portion of the mould.
    Add sago to the rest of the agar-agar and cook till transparent.

    Remove from heat, add in milk and stir in the beaten egg white. Use a whisk to beat well. Pour over set roses and leaves.
    Leave aside then chill well in the fridge.

    Have a beautiful Sunday, keep a song in your heart.

  3. This is too pretty to eat! Love the vibrant color :)

  4. Very bright & colourful fruit pavlova. They look really refreshing & yummy!

  5. The colours are simply beautiful...! It looks totally delicious too.

  6. d color rocks...awesome recipe..
    thankz dear for sharing..:)
    Tasty appetite

  7. Ciao, ho iniziato a seguirti perchè il tuo blog è molto bello, mi piace!
    Hello, I started following you because your blog is very nice, I like it!

  8. I absolutely love pavlova, but haven't ever thought to put a fruit spread on top in addition to the fresh fruit. It sounds amazing, and looks so pretty, too :)

  9. Hey Lena, I think this can be a wonderful dessert at high class hotel !! Love the look too.

  10. The lemon curd looks so bright and creamy, I believe it goes well with the fruits, I love this dessert!

  11. What a beautiful and delicious looking dessert! I would like some, please!

  12. gosh!!! I am coming to your house this very minute!!! oopss.. any leftovers, by the way??

  13. Lena, absolutely brilliant idea to top the pavlova with lemon curd. Yours looks deliciously stunning! Thanks for telling me to check this out and mentioned that you used my lemon curd recipe.

  14. this looks too beautiful! love the colorful fruits on top! n yes like u, i've never tasted it before too, after seeing ur creation, makes me even more curious to try!

  15. Lena, nice one! I've never eaten pavlova before also, but yours look tempting.

  16. I love pavlovas with fruit toppings and I must say that your version is outstanding!

    The inclusion of lemon curd is inspired... and while I've had pavlovas many a time, never tried it with lemon curd yet. Should be delish! :D

  17. cathy, appreciate your nice comments always.

    kristy: i love this lemon curd too and i think i'm going to make another batch soon. If the their seafood has been exposed to radiation, logically i think it isnt safe to consume..end of the world..dont scare me lah!

    Lee: wah! ican see your effort here in typing the recipe out and becos of this, i will try this one day and send you a TELEGRAM! which century were you born in??

    ann/dg/cg/jay: thanks, assortment of berries always look colourful! appreciate all your comments!

    hi paola! nice to meet you and thanks for following, will drop by your blog soon!!

    hi eva, nice meeting you too, next time you make a pavlova, try putting lemon curd, that was delicious!

    weng, how are you? still i hope one day i'll be able to try out the commercial ones..

  18. What a lovely pav! And u did so well on your first try too! I love how u paired lemon curd with this... oooo sooo tempting!

  19. Oh my word Lena. Why must you always make such delicious-looking tempting food that makes our mouth water endlessly? Lol. I would so love a piece of this, looks amazing! Thanks sooooo much for the award too! I will write it up in my next post :D. You're too sweet!

  20. I've never had pavlova but I also think it looks so good! I hear it's pretty hard to make though. Good to see that you were able to make it : ) It looks delicious.

  21. Oh, so this was the one u told me that day.
    It looks very very good. And very generous with the 2 most expensive berries around, kekekeke.
    I've tasted lemon curd once and it was way to sweet for me. And if you could pair this recipe with a pavlova, I think this is much less sweeter. I hope I have the courage to try it one day, like as you said, the colour's really good.

  22. This looks incredible! It would be so perfect for a light summer dessert! That lemon curd on top looks great too! I am bookmarking this, I can't wait to give it a try when our summer berries are available! :)

  23. Wow, it's beautiful! It looks just like a fruit tart, the way you decorated it reminds me of one. I've never tried it before either. I admire you for trying it again the very next day even though the first time it didn't turn out the way you wanted it to. great job :)

  24. lena! i love how you deco it with fresh fruits that make it look so bright with colours! with the lemon curd, im sure it work wonder! so refreshing and yummy!

  25. Look really nice I love meringue,fruits and lemon curd! all delicious gloria

  26. This looks incredible - so bright and well presented! I love the fruits and the idea of putting lemon curd on top. Lemon curd is one my favourites at the moment! Truly great Lena!

  27. jess, thanks a lot!

    tze, maybe you shd try making lemon curd too!

    kitchen flavours/claire: haha! all in my stomach!

    quaypo: thanks for the recipe on lemon curd, i think i'll be making another batch soon!

    jean, know you're very busy and if you're curious, try making a pavlova when you have time.

    min, i always wanted to eat a pavlova for a long long time so the only way is make them myself but still i wld like to try the commercial ones one day.

    kenny: you're making me envy when you said you've eaten this many times, i still havent got a chance to try the ones selling outside.

    hi little inbox, thanks for taking your time to leave your comment here, know that you;re very much tied down with your work, take care!

    hi daphne: it's my 2nd time, the first time it flopped!

    dear sharon, take your time, dont worry.

  28. roxan: maybe a little difficult, the 1st time i made this turned out to be a total disaster, thanks for the compliments!

    wendy: yeah, this is the one that i told you. Why no courage? i dont think there's anything you cant bake. The expensive berries make this an expensive pavlova, i wonder how much outside are selling for a pavlova..

    cristina: oh, i thought berries are almost available all year round..i will be excited to see your pavlova!

    esther: thank you, since i thought the ingredients are not much and not expensive, i decided to make it again the 2nd time..otherwise i would have wait till later to do that again!

    hey jasmine, i never had pavlova before and i think it will still taste good with cream but the lemon curd here actually reduces the sweetness as what wendy said.

    gloria, glad to see u here again, thanks so much!

    thanks, brittany! i know lemon curd is one of your favourites..and your sister too!

  29. This is such a lovely dessert. Your photos of it are as pretty as the dessert itself. I hope you have a wonderful day. Blessings...Mary

  30. Lena, you are amazing! This dessert is fantastic! The combination of meringue, fruits and homemade lemon curd is so beautiful.

  31. This has been sitting on my list for quite a while, but looking at the total baking hour, I think I still can wait... hehehe

  32. Lena, your pictures got me drooling. Good clicks!

  33. mary/zoe/swee san: thank you!

    nyeeloh: haha! that really made me laugh..yeah still can wait!!

    cheah: hope to meet up for dinner soon..

  34. WF, please please PLEASE promise me you'll make this for me when I see you next! LOVE IT! :) meow xoxo

  35. meow, wonder when will that be...

  36. This looks amazing!

    Hi, found your blog when surfing for cake recipe!;D

  37. hi alice: thank you for leaving a comment here so that i know you..shall check your blog soon!

  38. Check out nutritional facts, and prices of frozen berries from grocery stores at