A meringue shell topped with whipped cream, fruits and a drizzle of honey
A few weeks ago, as I noticed the snow melting and what it looked like the end of the winter, I started to think about a recipe that can work for spring and Mother’s Day too. Sadly, as I write this post, the outside temperature dropped to +5 degrees with a serious possibility of seeing a few flurries in the morning. Never mind, spring or not, it will be Mother’s day anyways. Today I want to show you how to make one of my favorite desserts: Pavlova.
Altough, this recipe requires a few hours of waiting, I can guarantee it is easy to make and quite entertaining for children when it is time to decorate! For this recipe, I decided to use kiwis, passion fruits and a drizzle of honey, of course. I also decided to use chickpea water, known as aquafaba, to make the meringue since I had some saved in the fridge. If you wish, you can easily replace aquafaba with eggwhites.
What I love about this recipe is the fact that it can always taste and look different depending on the season and the fruits you decide to use. It is perfect for every occasion throughout the year! Let’s take a look at the ingredients now, shall we?
Ingredients for a 26-28 cm Pavlova:
150 gr of aquafaba at room temperature (or eggwhites for a non-vegan version)
300 gr of sugar (sugar is always 2 times more than the amount of aquafaba or eggwhites)
1 tsp of white vinegar
1 tsp of baking powder
20 gr of potato or corn starch
350 gr of lemon marmelade (or lemon curd for a non-vegan version)
200 gr of whippable creamy oat (or heavy cream for non-vegan)
100 gr of sugar (extra)
2-3 kiwis
2-3 passion fruits
Honey of your choice
Method:
Preheat the oven to 150 degrees celsius.
Whisk the aquafaba with a hand mixer or a kneading machine with a whisk, until they form stiff peaks, then whisk in 300 gr sugar, 1 t bsp at a time, until the meringue looks glossy.
Whisk in the vinegar, the corn or potato starch, and the baking powder.
Spread the maringue on a baking tray by making sure it has a circle shape. The sides should be bit higher than the middle.
Place the meringue in the oven and lower the temperature to 100 degrees. Now bake for 2 hours or until the cake is dry to the touch. If you are using eggwhites it might take less time than 2 hours. Your meringue is ready when it does not stick to the baking tray. It is totaly fine if it cracks a little.
Let the meringue cool down inside the oven with the door open. It might take a few hours before it is completely ready.
Someone just could not resist and wanted to eat the meringue as it was.
Whisk 200 gr of heavy cream (2 dl) with 100 gr of sugar and set aside for a moment.
Now, take the merengue which has cooled down and spread the lemon marmelade on top. Add the whipped cream on top.
I had some lemon curd in my pantry but you can use a marmelade or jam of your choice
I used Planti’s whippable cream
Cut the kiwis and the passion fruits (or any fruits of your choice) and decorate your Pavlova. Drizzle with some honey and serve!
A drizzle of honey is the final touch for my Pavlova. Feel free to change the fruits you want to add on top. Berries are a great alternative too!
This recipe is to all mothers and mothers-to-be! Happy Mother’s Day and thank you! – Matteo
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Mother’s Day Pavlova + Honey
A meringue shell topped with whipped cream, fruits and a drizzle of honey
A few weeks ago, as I noticed the snow melting and what it looked like the end of the winter, I started to think about a recipe that can work for spring and Mother’s Day too. Sadly, as I write this post, the outside temperature dropped to +5 degrees with a serious possibility of seeing a few flurries in the morning. Never mind, spring or not, it will be Mother’s day anyways. Today I want to show you how to make one of my favorite desserts: Pavlova.
Altough, this recipe requires a few hours of waiting, I can guarantee it is easy to make and quite entertaining for children when it is time to decorate! For this recipe, I decided to use kiwis, passion fruits and a drizzle of honey, of course. I also decided to use chickpea water, known as aquafaba, to make the meringue since I had some saved in the fridge. If you wish, you can easily replace aquafaba with eggwhites.
What I love about this recipe is the fact that it can always taste and look different depending on the season and the fruits you decide to use. It is perfect for every occasion throughout the year! Let’s take a look at the ingredients now, shall we?
Ingredients for a 26-28 cm Pavlova:
Method:
Preheat the oven to 150 degrees celsius.
Whisk the aquafaba with a hand mixer or a kneading machine with a whisk, until they form stiff peaks, then whisk in 300 gr sugar, 1 t bsp at a time, until the meringue looks glossy.
Whisk in the vinegar, the corn or potato starch, and the baking powder.
Spread the maringue on a baking tray by making sure it has a circle shape. The sides should be bit higher than the middle.
Place the meringue in the oven and lower the temperature to 100 degrees. Now bake for 2 hours or until the cake is dry to the touch. If you are using eggwhites it might take less time than 2 hours. Your meringue is ready when it does not stick to the baking tray. It is totaly fine if it cracks a little.
Let the meringue cool down inside the oven with the door open. It might take a few hours before it is completely ready.
Whisk 200 gr of heavy cream (2 dl) with 100 gr of sugar and set aside for a moment.
Now, take the merengue which has cooled down and spread the lemon marmelade on top. Add the whipped cream on top.
Cut the kiwis and the passion fruits (or any fruits of your choice) and decorate your Pavlova. Drizzle with some honey and serve!
This recipe is to all mothers and mothers-to-be! Happy Mother’s Day and thank you! – Matteo
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