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
Easy muffins, super soft and sweet! Halloween is one of my favorite celebrations! Many of us think this is something that came recently from America, and it is not completely wrong. Halloween as we know it with pumpkins and costumes is very similar to the American version. However, many countries in Europe had their own …
Who said honey goes only with sweet pies? For the first time in this blog, I am going to show you how honey is a great match with savory pies. I know that for you, it is not a surprise that honey and cheese are like Romeo and Juliet: a perfect match. However, before making …
Perhaps one of the most famous desserts where honey can actually play a key role is Baklava. This crispy and juicy dessert has delighted people in the Middle East, Balkan peninsula, Central Asia, South Caucasus and even Maghreb. The origins of this dish are not well documented and just like many other recipes around the …
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
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
Related Posts
Trick or Treat? We say Pumpkin & Honey Muffins
Easy muffins, super soft and sweet! Halloween is one of my favorite celebrations! Many of us think this is something that came recently from America, and it is not completely wrong. Halloween as we know it with pumpkins and costumes is very similar to the American version. However, many countries in Europe had their own …
Feta & Halloumi Pie – Savory Pie to match with Honey!
Who said honey goes only with sweet pies? For the first time in this blog, I am going to show you how honey is a great match with savory pies. I know that for you, it is not a surprise that honey and cheese are like Romeo and Juliet: a perfect match. However, before making …
Easy Honey Walnut Baklava – 0% Sugar, 100% Honey
Perhaps one of the most famous desserts where honey can actually play a key role is Baklava. This crispy and juicy dessert has delighted people in the Middle East, Balkan peninsula, Central Asia, South Caucasus and even Maghreb. The origins of this dish are not well documented and just like many other recipes around the …