The pavlova, a dessert that, although it sounds like Russian is Australian, is something that you will love if you are meringue lovers. In fact, you will like that one even if you are not, as I do not like it too much. But the mint, the lime and the kiwi are the best acid touch that can have this dessert, as they contrast perfectly with the sweetness of the meringue and make it a super light and refreshing dessert. In short, pure Mojito flavour but without alcohol in a dessert, you must try it!!
So yes, we start new stage in the blog. After recovering from the hangover of the first anniversary of the blog and the giveaway organization, which is being a success of participation, by the way. We are back with new recipes and full desire of sharing and get into the kitchen, as always. Truth is that, lately I cannot resist for more than a week without preparing something and taking photos.
It’s been a long time since I’ve been looking for excuses to do a Pavlova, but I still have not had the chance. Well, here goes the first, which by the way has given me a little trouble because the base broke when I removed it from the tray. So be careful that the layers of meringue are super delicate. In the photos, I hid it as I could, but I think in some it can be seen.
Today I do not want to write so much, and, I have few photos because when being half broken I have not dared to move much. But even broken it was yummy!! I Encourage you to prepare it and you will see that you triumph for sure!!!
The first thing is to prepare the layers of meringue. Using two paper baking sheets draw 3 circles of 24, 12 and 8 cm diameter. Place the paper on baking plates. Separate the yolks from the egg whites. Reserve 4 yolks for later. Whip the egg whites until they start to froth, and add the sugar. Continue to whip the egg whites to form peaks and get shinny. Sift the cornstarch in rain form over the bowl with meringue, squeeze one of the limes and incorporate 3 tablespoons of its juice. Mix in gently until incorporated. Preheat oven to 100 ° C. Distribute the meringue equally in the 3 circles you have drawn. Flatter them a nit with a spoon or spatula and form some waves on the surface. Bake the two trays at a time for about 1 hour and 30 minutes. After this time, reduce the oven temperature to 80 ° C and exchange the trays positions. Bake for another 1 and 30 min. Turn off the oven and cool the meringue inside with the door half open for about 3 hours. For preparing the mint sugar, crush in a mortar the mint leaves and the sugar till you get an homogenous green coloured sugar. You can keep the spare sugar for weeks and use it for something else. To prepare the lime cream, clean and grate the ecological lime skin, squeeze all the limes and set aside. In a bowl to the mixing bath, add condensed milk, egg yolks and the juice of the limes. Using the electric mixer or a whisk, beat the cream continuously in the warm water bath until it turns into a thick cream. Remove from the heat and incorporate mint sugar and lime zest stirring until blended. Cover the bowl of cream with a film that touches the surface so that it does not crust and let to cool completely. Once the lime cream is cold, whip the heavy cream. Stir in the whipped cream and mix gently with the lime cream until both are combined. To assemble the pavlova, peel and chop the 3 kiwis into small pieces. Place the biggest meringue circle as a base and cover with some lime cream, spread some pieces of kiwi over the cream. Top with medium meringue circle and cover with remaining cream and a few more pieces of kiwi. Finally, crown with the smallest of meringue circles. Decorate with the rest of kiwi pieces, a few drops of honey, a bit of lime skin and some mint sugar.Mojito Pavlova with Kiwi
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Sweet dreams,
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