Been wanting to test this recipe. I was thinking that I would maybe make mini ones for the restaurant. I needed to see if it would hold up, how long it would keep and if anyone would like it. I needed an audience to test beside me and WG.
Then my audience arrived this month. Friends taking their daughter back to college, staying at the house as their home base. And foodies on top of it, perfect!
The pavlova was the finishing course of 4 course meal:
- STARTER: grilled tomato salsa and prosecco
- SALAD: panzanella salad and champagne
- MAIN: grilled rack of goat and shrimp and red wine
- DESSERT: pavlova with lilikoi mousse, sweeten whipped cream, blackberries and raspberries
Will post more about this meal but this post it's all about the sweets and I wanted to share this recipe. Great presentation and so delicious. You will make your guests very impressed and happy.
Used the Ina Garten's Mixed Berry Pavlova recipe. I didn't think the oven was hot enough and baking time seemed too short because I didn't think the meringue wasn't crisp enough. With further research, I've found some other recipes that I may try this again. One from Smittenkitchen.com, that took me to this one from SimpleRecipes.com.
Here's some pictures of my pavlova. The meringue cake can be made ahead. It takes the longest time. But what I did was make it in the morning and let it sit until my guest arrive and put it together right before serving.
|the meringue cake|
I whipped up a cup of cold heavy cream with 1/4 of sugar, till I got stiff peaks. Watch out you don't make butter. Then I put half of it in another bowl and added the lilikoi syrup. The lilikoi syrup I have was from a failed attempt from this recipe http://userealbutter.com/2015/01/28/blood-orange-pate-de-fruit-recipe/. I was trying to make an orange passionfruit version on my first try and it didn't set which left me syrup. If I made the syrup from scratch, I would make up as simple syrup and add the juice and reduce to it became syrup-y. You don't need that much to flavor the whipped cream. I probably added about 1/4 to 1/3 cup. It's mostly to taste.
My friend and her daughter assembled the pavlova. They lovingly distributing the berries on each layer. But if you are lazy like me, you can plop the lilikoi mousse on the meringue cake. The berries on top of mousse, the whipped cream on top of the berries and drizzle he lilikoi syrup on top of all of it.
|all put together|
|with the drizzle of lilikoi syrup|