Layered pavlova with lemon curd and mascarpone
Looks fancy. Actually the layers make it much easier than the traditional way.
Hello friends, and especially new subscribers (of which there has been a lot in the last month). I hope this silly season is treating you well.
I’ve got lots of recipes to share with you at the moment but have found myself short on time to write my usual chatty newsletters to wrap around those recipes. I’ve realised that in order to get them out into the world before Xmas rolls through, I’ll just send them in in a fairly simple form. I imagine you’re all as busy as anything also and won’t mind my brevity.
Kelly xox
One of the fun work projects I undertook a couple of months ago was creating some pavlova recipes for longtime favourite clients Otaika Valley Eggs. I’ve discovered a couple of things this year that really changed my pavlova game.
The process of incorporating the sugar into the egg whites takes much longer than you might think. Do this slowly, don’t lose your nerve. It could take as long as 20 minutes or even more. Don’t finish beating the eggs whites until the sugar is fully dissolved.
Making a layered pavlova is such a great option for 2 reasons: Splitting the meringue batch so that you make 2 layers, means you use a filling as well as a topping component, which adds height. This means less pressure to create 1 perfect sky-high pavlova. I like that you end up with more of the creamy element too because that’s my favourite part.
Below is my recipe for a layered pavlova with passionfruit curd and a vanilla mascarpone cream. It feels a bit fancy but is very achievable. Over on my instagram you can see a vid of the making and stacking process.
Layered pavlova with passionfruit curd and vanilla cream
Serves 6-8
Prep time: 30 minutes
Cook time: 60 minutes
6 free-range egg whites
Pinch of salt
1 ½ cups caster sugar
1 teaspoon white vinegar
2 teaspoons cornflour
350g passionfruit curd (could also use lemon)
Vanilla cream
250g softened cream cheese
350ml cream
2 tablespoons icing sugar
2 teaspoons good quality vanilla extract or paste
To garnish: fresh blueberries, edible flowers (optional)
Pavlova method
Preheat oven to 120 degrees Celsius.
Use an 18cm plate to draw 2 circles on the baking paper that you’ll be using to line your 2 oven-proof trays. Flip the paper over so that you’ll place the pavlova on the other side but can still see the outline through the paper.
Use a stand mixer or electric beaters to whisk the egg whites and salt until soft peaks have formed.
Sprinkle in the sugar one heaped tablespoon at a time, allowing at least 10 seconds between each addition. Don’t rush this step. Continue beating until all the sugar has dissolved. Test by pressing some of the meringue between your fingers to see if any crystals remain.
Add the vinegar and sift in the cornflour. Mix just enough to incorporate well.
Split the meringue mixture in half and spoon into the 2 circles on your oven-proof trays. Shape into 2 similar layers.
Place trays in the oven and bake for 1 hour. Turn off the oven and leave the two pavlova layers to cool completely in the oven without opening the door (at least 3 hours)
Assembly method
Place the cream cheese, cream, icing sugar and vanilla into a bowl and use electric beaters to whisk until thick and smooth.
Place one pavlova layer onto your serving dish. Top with half of the cream. Spoon over half of the passionfruit curd, letting some drizzle down the side and lightly spread around the top. Place the other pavlova layer over this, top with the remaining cream and lemon curd. Finish with fresh blueberries and edible flowers if using.
Tip: The baked and cooled Pavlova layers can be stored in an airtight container for up to 2 days beforehand. Ideally assemble the finished dessert no more than a couple of hours before serving.
My latest recipes for RNZ
I’m 7 or 8 weeks into this new weekly gig with RNZ. The segment is called Easy Eats and I’m throughly enjoying creating recipes for the brief of simple, fun weeknight-achievable meals. You can catch my chats with Jesse Mulligan every Wednesday at 2.20pm or listen later via the RNZ website.
This recipe for Cauli mac n cheese is comfort food with a decent hit of vegetable goodness. The cauliflower sauce is beautifully creamy and a convincing substitute for the traditional version. This recipe uses frozen cauliflower rice, which is convenient and cooks fast, making this a weeknight friendly meal.
My chorizo salad with yoghurt and feta dressing loosely steals its inspiration from the classic French salad nicoise. It’s hearty enough for dinner and uses delicious seasonal asparagus. Ideally, add the chorizo piping hot from the pan. The feta and yoghurt dressing is a departure from the traditional version but brings a lovely zing.
The most joyous store
I spent 3 days this December volunteering in The Kindness Collective’s Joy Store, a social toy store and foodmarket. They give families living in hardship the opportunity to select toys for their children and treats to make Xmas special.
Working in the special space they’ve created was incredible. I felt very lucky to have witnessed the impact they’re having in the lives of people who need a bit of a hand. There were toys and treats going out but also essential food boxes and toiletries. It was very moving to see kindness in action like that. The scale of giving that their very small team is able to make happen is staggering. If you’re looking to donate somewhere this Xmas, they’re an excellent place to send your dollars. Website is HERE.
Got to agree, the creamy layer in a pav is the BEST bit. And this cream cheese-cream layer would be divines