Solar Pavlova - Perfect Summer Dessert

This was supposed to show up earlier in the week, but I forgot to hit the 'publish' button when I scheduled it.

Pavlovette, Lemon Curd &
Raspberries

A Pavlova is a sweet meringe shell with a marshmallowy center filled with you favorite fresh fruits or jams, named after the ballerina, Anna Pavlova. If cooked correctly, it does resemble a beautiful poofed ballet skirt, too. But, since I was working the Midtown Market, I wasn't about to fix a full-sized pavlova and then have to deal with cutting it into bite-sized pieces, surrounded by hungry tasters drumming their fingers, so I made Pavlovettes! The baking temp for this scrumptilicious dessert is 275F, and a perfect solar cooking recipe. To make the crust firm and crunchy but still keep the center soft, don't remove the pavlova from the oven when it's done. Turn the oven away from the sun and let it slowly cool for about twenty minutes.

Pavlova Recipe: 3 cups egg whites (6 large eggs), 1-1/2 cups sugar, 1-1/2 tablespoons corn starch, 1/2 teaspoon cream of tartar, 1-1/2 teaspoon vanilla extract.
Directions: Mix whites to a full froth with vanilla before whipping with your mixer for really high meringue. Mix all dry ingredients together, then add in small amounts to frothy meringue; continue whipping meringe until it has formed very stiff peaks.

[NOTE: It's important that your egg whites are at room temperature for the best result.] For the full-sized Pavlova, arrange on baking sheet that has been lined with parchment paper. For the Pavlovettes, I put the meringue in a plastic bag, cut a hole in one corner, and used my hand to press out the smaller blobs.

Use the back of a wet spoon to create the hollows. You can shape the larger one by plopping a large scoop on the parchment paper and spreading it to whatever width you want and then drop large spoonfuls around the edges. This will give you a 'bowl' for your fruit etc.

Your filling can be almost anything your family likes, whether it's fresh or frozen fruits or jams. You don't want to overwhelm the delicateness of the meringue, so I'd keep the bottom at least 1/2" high. For a really festive look, drizzle some honey or chocolate over all and don't even think of anything but how delicious this is and how much your family will love it.

I put just about 1/2 teaspoon of lemon curd in the hollow, then added the raspberry. If I were at home, I would have added more fruit juices and some whipped cream on top. (This is also supposed to be a decadent dessert.)

Lemon curd just happens to be one of my favorite never-be-without kitchen accessories, and it's very easy to make. Some years ago, I discovered that it's almost impossible to get lumpy gravies or candies using a microwave. Enter, Microwaved Lemon Curd: 3 eggs, 2 egg yolks, 1 cup white sugar, 1 cup fresh lemon juice (about 4-5 lemons), 1/2 cup unsalted butter, zest of 3 lemons. Directions: Cream butter and sugar; add eggs and egg yolks, mix thoroughly; add lemon juice and mix well. Microwave on high for one minute at a time, stirring in between, for 3 to 5 minutes or until curd coats back of metal spoon. Remove from heat, add zest, pour into sterile jars. Enjoy.