A Pavlova for Tartelette

April 10, 2009

White TulipsSome of you may know that I was asked to do a guest post for Tartelette.    You know, The Tartelette?

Yes.  I know.

Of course I had a few moments of the puffy ego syndrome after an initial self-indulgent happy dance before I snapped out of it and began to fret about what to make.  Ohhhhhh, the sweet agony of making this particular decision.  I’m a meat and veggie type of person, comfortable with trying a bit of this and a bit of that.  I have a fondness for salad and greens, and a little addiction for the perfect muffin.  But making something special that would look like it belonged up front and center on Tartelette’s site?

Well.  You have no idea the fuss I made over this.  You’d have thought the Queen of England was coming to dinner.  Seriously.  But I had so much fun.  Far more fun than I’d have had if I’d needed to choose a little black dress for an event as swanky as that.

I don’t do little black dresses.  Ever.

But I learned quite a bit making A Pavola for Tartelette — or Helen, who is quite the amazing person if you’re fortunate enough to know her.

I hope you take some time to visit her, read my post,  and decide what you think of my Pavlova — definitely more of a tutu than a little black dress if you ask me.

And no, I don’t do tutus, either.  It just might conjure images of dancing hippos instead of ballerinas.

Fruit

Because I didn’t include my usual notes with the recipe posted at Tartelette, I thought I’d add them here:

  • This is surprisingly an easy recipe to make.  Truly!
  • I wanted to make smaller Pavlovas, but decided that due to Murphy’s Law, I’d stick to the recipe — sort of.
  • An approximate 7″ diameter circle is called for, and honestly I had a huge amount of meringue, so surely I wasn’t expected to mound all of it in that seeemingly too small circle.
  • I  made an additional smaller square about 4 ” wide.  I positioned them both on the same sheet thinking there wouldn’t be that much spread.
  • Well, I was wrong.  Wrong enough that the two did co-mingle in the oven.
  • Speaking of the oven, I did not use convection and baked the pavlovas for the required time.  I did not open the oven during baking and did make sure to prop the oven door open as required for an entire hour.
  • Unfortunately, the parchment stuck to the bottom of both meringues, so I had to lift the entire piece of parchment off the baking sheet and sort of slide it onto the counter where I cut around the base of it.
  • Any cracking done to either meringue had already been done in the oven during the cool down period.
  • I decided to mix all the whipped cream with the curd to lighten it in texture as much as flavor.  The fruit combination I chose is tart, so I wanted something a bit more creamy to go with it.  I think this was a great decision because the flavor was perfect!
  • I had a huge amount of the curd as well, so was able to mound it in both meringues, and have some additional for a bowl with fruit.
  • I was hugely surprised that this kept as well as it did.  No, I wouldn’t have normally done this, but it was quite late by the time I was finished and so put the entire thing in the fridge.  It was still beautiful the next day!
  • To truly make this ahead, I’d keep all components separate, and at the last minute, spoon on the lemon cream, load with fruit and serve.
  • I’d say if you’re someone who likes an adventure, then this one’s for you.  It was for me!

{ 12 comments… read them below or add one }

Tartelette April 10, 2009

Pavlova reminds me of a beautiful organza dress…good compromise between a tutu and a little black dress :)

Thank you so much for doing this amazing post Kelly. Muffins would have been great too you know…ok ok so I say that after the facts :)

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clumbsycookie April 10, 2009

It looks gorgeous! I’ve picked at her post as well and you were a wonderful guest poster ;)!

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kellypea April 11, 2009

Thank you so much! I think I’m almost ready to take on another just to see if I can get it not to crack. What are the odds?

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Blond Duck April 10, 2009

I’ve never heard of a pavlova. It looks really good! Even if it’s not pie. ;)

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kellypea April 11, 2009

You know, I’d say it’s quite close to being pie. I had to cut it into wedges to eat it. Hahahaha!

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Karen@Mignardise April 11, 2009

It’s gorgeous, and so elegant!
I don’t think Pavlova gets enough attention. It’s such a wonderful dessert, so light. Maybe your post will start a new Pavlova trend.

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Esi April 11, 2009

It’s a wonderful post! I have been wanting to try this recipe too.

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Judy April 11, 2009

Beautiful Kelly and the post was great too!

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kellypea April 11, 2009

Thanks Judy — as always it’s entertaining. I want to do some really small ones again just to have another bite. It was one of those “exceeds expectations” kind of desserts.

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grace April 12, 2009

come on, kelly–i’ll bet you could pull off a tutu. ya don’t know til ya try. :)

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kellypea April 12, 2009

The voice of wisdom. Grace, you are so right. Maybe a couple of glasses of wine first, just to loosen me up? hahahaha!

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Jenny April 13, 2009

I’m getting there, really I am. So many lovely blogs, so little time!

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