If you are looking for a light and refreshing dessert that is perfect for spring and summer, look no further than these mini pavlovas filled with lemon curd and topped with fresh raspberries. These sweet treats are not only delicious, but they are also visually stunning, making them the perfect addition to any dinner party or special occasion.
What is a Pavlova?
Pavlova is a dessert that originated in Australia and New Zealand, named after the famous Russian ballerina Anna Pavlova. It is a meringue-based dessert that is typically topped with whipped cream and fresh fruit. The meringue is crispy on the outside and soft and chewy on the inside, making it the perfect vessel for a variety of toppings.
Pavlova Ingredients:
To make these mini pavlovas, you will need the following ingredients:
- Egg whites
- Pinch of salt
- Cream of tartar
- Caster sugar
- Lemon juice
- Cornstarch
- Vanilla extract
- Lemon curd (store-bought or homemade)
- Fresh raspberries
Why Lemon Curd?
Lemon curd is the perfect filling for these mini pavlovas because it provides a tart and tangy contrast to the sweet meringue. You can use store-bought lemon curd or make your own by combining lemon juice, sugar, egg yolks, and butter in a sauce pan, whisking until the mixture thickens. You can also top the pavlovas with whipped cream if you prefer.
Why Fresh Raspberries?
Raspberries provide a burst of fresh flavor and a pop of color. You can also use other types of fresh fruit, such as strawberries, blueberries, or kiwi, depending on your preference.
Why do we use cream of tartar in meringue based recipes?
Cream of tartar is often used in meringues to stabilize the egg whites and help them hold their shape. When egg whites are beaten, they form a foam that is held together by proteins. However, these proteins are delicate and can easily be broken down by heat or over-mixing.
Adding cream of tartar to the egg whites helps to create a more stable foam by lowering the pH of the egg whites. This makes the proteins in the egg whites more resilient and less likely to break down. The result is a meringue that is firmer and more resistant to collapse, even when it is baked.
Cream of tartar also helps to create a finer and more uniform foam by causing the egg whites to trap more air bubbles. This creates a lighter and fluffier texture in the finished meringue.
In addition to stabilizing the egg whites, cream of tartar also helps to prevent the sugar in the meringue from crystallizing. Crystallization can cause the meringue to become grainy or gritty, which can affect the texture of the finished product.
Overall, cream of tartar is an important ingredient in meringues because it helps to create a stable and uniform foam that is resistant to collapse and has a light and fluffy texture.
How to prevent the egg smell in pavlova:
Pavlova is a delicious dessert that is loved by many people, but one issue that can sometimes arise when making pavlova is the egg smell that can linger after baking. Fortunately, there are a few simple steps you can take to prevent this issue and ensure that your pavlova smells and tastes great.
- Use fresh eggs: Using fresh eggs is one of the best ways to prevent the egg smell in pavlova. As eggs age, the egg whites can become watery and start to break down, which can result in a stronger egg smell. To ensure the best results, use eggs that are no more than a week old.
- Separate the eggs carefully: When separating the egg whites from the yolks, it’s important to be careful not to let any yolk or shell get into the whites. Even a small amount of yolk or shell can cause the egg whites to break down and result in a stronger egg smell.
- Beat the egg whites well: Beating the egg whites well is an important step in making pavlova. When the egg whites are beaten to the right consistency, they will hold their shape and create a light, airy meringue. Overbeating the egg whites can result in a stronger egg smell, so it’s important to stop beating them once they form stiff peaks.
- Add flavorings: Adding flavorings like vanilla extract or lemon juice can help mask any egg smell in the pavlova.
Mini Pavlovas with Lemon Curd and Raspberries
Ingredients
Mini pavlovas:
- 4 egg whites - at room temperature
- pinch of salt
- ½ teaspoon cream of tartar
- 1 cup superfine (caster) sugar - 200 grams
- 1 teaspoon vanilla extract
- 1 teaspoon Lemon juice
- 2 teaspoon cornstarch
Lemon Curd:
- 4 egg yolks
- ½ cup granulated sugar - 100 grams
- 1½ tablespoons Lemon zest
- ⅓ cup freshly squeezed lemon juice
- pinch of salt
- 6 tablespoons unsalted butter, cut into small cubes - 85 grams
Additional toppings:
- Fresh raspberries - for garnish
- Fresh mint leaves - for garnish
Instructions
Make the Meringue:
- Wipe your mixing bowl and whisk with vinegar or lemon juice to make sure there are no traces of fat left on them.
- Separate the eggs into the clean mixing bowl. If any pieces of yolks get into the whites, discard them. Let the egg whites come to the room temperature, about 1 hour. We will use the egg yolks for lemon curd later.
- If you don't have superfine sugar, you can pulse granulated sugar in a food processor or blender a few times until the texture is super fine.
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Add cream of tartar and a pinch of salt to the egg whites and using your stand mixer, beat on medium high for about 1 minute until soft peaks form.
- Slowly add the sugar, one or two tablespoon at a time, while continuing to beat the egg whites. If there are sugar granules stuck to the side of the bowl, scrape it with a spatula to make sure there aren't any pieces of sugar undissolved. When all the sugar is added, continue beating on high speed for about 8-10 minutes, until glossy and white and stiff peaks form. It means when you hold the whisk up, the meringue keeps its shape. Rub some of the meringue between your fingers to check if the sugar is dissolved, if it feels gritty you should beat it more. Continue checking every couple of minutes.
- Fold in the vanilla extract and lemon juice, followed by cornstarch.
- Pipe the meringue into 2.5 - 3 inch nests. You can use a star shaped piping tip. You can also spoon the meringue directly onto the parchment paper and form into 3 inch nests.
- Use an offset spatula or a small spoon to create a small indentation in the center of each nest.
- Place the meringue in the preheated oven and immediately reduce the oven temperature to 220°F. Bake for 1 hour and 15 minutes. Then turn off the oven and let the pavlova cool down in the oven (door closed) for 30 minutes. They will be crisp on the outside and soft on the inside.
- Take the pavlovas out of the oven and let them cool down.
Lemon Curd:
- I suggest not using a metal pan for lemon curd because the lemon acidity reacts with the metal and creates a metallic taste.
- Add the lemon zest and sugar into a saucepan and massage the sugar for about a minute to release the lemon oils. This will maximize the lemony flavors!
- Add in the egg yolks and whisk until combined and a bit lighter in color. Stir in the lemon juice.
- Place the sauce pan on low heat, stirring constantly, until the mixture thickens and starts to bubble, about 10 minutes.
- Take the saucepan off the heat and add in the cubed butter. Whisk until combined and smooth. Strain the lemon curd into a glass jar or a bowl. Cover the top directly with plastic wrap and refrigerate to cool down.
Assembly:
- Once the lemon curd has cooled down, whisk it slightly to create a silky smooth texture.
- Top each mini pavlova with about a tablespoon of lemon curd and one or two raspberries. Add a fresh mint leaf to garnish.
Notes
- I suggest to avoid making pavlova on rainy days if possible. Humidity may cause the pavlova to collapse.
- Make sure all the sugar is dissolved in meringue before baking it.
- All the tools and bowls must be super clean and free of any traces of fat.
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