I’ve always been scared of making pavlova. The crisp but delicate shell and frothy interior threatening to any non-baker. The fancy Russian ballerina name doesn’t help any either. What is it trying to be exactly? Any kind of baking that is more science than art is taboo to me but I was determined to give it a whirl. I put it on my bucket list at the start of summer and I’m glad that I got to conquer it.
I was never been a huge fan of pavlova. It is a national treasure here in New Zealand and the dessert kiwis think of fondly in summer. A pavlova melts in the mouth like a cloud and doesn’t require any chewing, just a quick inspection in the mouth to get the flavour and and down it goes. Made mostly from egg whites and sugar, it lacks…substance.
After reading many recipes, I settled on Nessie’s recipe from Baking Equals Love. Nessie is a fellow kiwi and an accomplished baker, only recently blogged about her first pavlova.
I took in all her tips and you can find her recipe on her blog here. Instead of making 1 pavlova, you make 2 to make a stack. Stacks are great because you can glue them together with cream and tart filling.
I strayed from her recipe only when it came to the fruit and filling. It was very well received by The Koala and our friends.
Patisserie filling is a great pantry secret. It keeps for ages and handy to whip out when you want to impress. Barkers Patisserie Dessert Filling comes in a bag that you can pipe from directly. No mess! Best of all, it is gluten-free so perfect to add to a gluten-free pavlova that you might take to a summer BBQ where there might be gluten-free guests.
Double Layer Pavlova
with lemon passionfruit cream, fresh blueberries and kiwifruit
- 2 half-height pavlova (see Baking Equals Love recipe here)
- Barkers Patisserie Dessert Lemon Passionfruit Filling
- 2 cups whipped cream
- 1 punnet blueberries
- 2 kiwifruit, peeled and sliced thinly
- If the pavlova are slightly different sizes (this happens from time to time), start with the larger one for the base. Place this on a round serving plate.
- Generously spread a thick layer of cream, snip a corner off the Patisserie bag and squeeze lemon passionfruit filling on top as you wish. If you are artistically inclined, feel free to squeeze cute designs. Think of this layer as the practice run.
- Layer blueberries and kiwifruit on top, followed by the smaller pavlova. Repeat with cream, lemon passionfruit filling and more fruit, layering and making a circular flower or mandala design as you go.
This post is a Sweet NZ entry. Sweet NZ is another monthly event started right here in Auckland by Alessandra Zecchini and celebrates sweet treats by New Zealand bloggers. This month’s host is Michelle from Greedy Bread.