twigg studios

A British baking blog, food photography

pavlova with kiwi lime curd and elderflower cream

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i love elderflower and when i saw some on a dog walk it inspired me to make this pavlova.
i made a kiwi and lime curd with the left over yokes from the meringue.
kiwi goes really well with elderflower and lime. i love the colour of the curd its so bright.

recipe for meringue
100g egg whites approx 3 eggs
200g caster sugar
preheat the oven to 200g and pour the sugar onto a lined baking tray, place sugar in oven for 5 minutes, during this time start whipping the egg whites, after five minutes remove the sugar from he oven and slowly tip it into the egg whites and continue to whisk for 5 to 8 minutes until thick and glossy.
turn the oven down to 110c
once the meringue is ready spoon it into a piping bag.
pipe a circle of meringue then pipe around the edge and make a basket shape.
bake for 1 hour and 20 minutes turning half way through.
for the curd
3 kiwis
zest and juice from one lime
3 egg yokes
1/4 cup sugar
4 tbsp butter
use a potato peeler and peel the kiwis and then puree the kiwis in a food processor with 1 or 2 tbsp water.
add to the pan with the egg yokes, sugar, lime juice and zest and whisk together.
stir constantly with a wooden spoon over a low heat until it thickens and coats the back of the spoon.
then pour into a bowl and stir in the butter.
for elderflower cream
250ml double cream
4 tbsp icing sugar
2 tbsp elderflower syrup
whip the cream and add the icing sugar and whip until soft peaks form, add the elderflower syrup and mix then spoon into the cooled meringue then add the curd and some chopped kiwis.
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14 Comments

  3. Love how you've made a lime curd for this. Such a sophisticated compliment to the delicate elderflower. Beautiful. As ever.

  6. Yum!! Your pavlova looks amazing….and what a lovely textural photo, too. The flavor combination sounds delicious. You're inspiring me to make a pavlova someday. Soon I hope. 😉

    Thanks for sharing your scrumptious recipe with us at Project Inspire{d}!! You will be featured! 🙂

  7. Your photography is so beautiful, I love the texture and colour play. I've got a bunch of egg whites sitting in my fridge waiting for something to be done with them and this might be just the thing! Perfect timing!

  9. This looks incredible!!! Wonderful photos and what an interesting twist on an old classic. Gonna pin this one for sure!

  12. Your pavlova looks amazing and I’m trying it right know. I just have a question, I don’t get why you put the sugar in the oven before doing the meuringue? I’ve never done this before and I just want to understand.

    Thank you so much to offer this lovely dessert. I’m sure my guest will be amazed!

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