The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26585/rectangular-pavlova

LifestyleFOOD.com.au

Think outside the pav and give this curd-filled rectangular dessert a shot.

Ingredients

  • Pavlova meringue

  • 12 eggs – separated (keep yolks for other parts of recipe)

  • 525g caster sugar

  • 2 tsp white vinegar

  • 4 tsp corn flour

  • 1 ½ tsp vanilla extract

  • Purple food colouring gel

  • Pink food colouring gel

  • Yellow food colouring gel

  • Lemon curd

  • 2 eggs

  • 2 egg yolks

  • 2-3 lemons

  • 150g caster sugar

  • 100g unsalted butter

  • Passionfruit curd

  • 2 eggs

  • 2 egg yolks

  • 11 passionfruit

  • 150g caster sugar

  • 100g unsalted butter

  • Raspberry curd

  • 2 eggs

  • 2 egg yolks

  • ¾ cup raspberries

  • 150g caster sugar

  • 100g unsalted butter

  • Cream filling

  • 900ml thickened cream

  • 6 tbsp icing sugar mixture

  • 1 tsp vanilla extract

  • 2 limes

  • Candied lemons

  • 125g caster sugar

  • 2-3 tbsp water

  • 2 lemons sliced

  • Decoration

  • 3-4 passionfruit

  • 100g raspberries

  • 100g blueberries

Method

  • 1.

    Preheat oven to 120°C.

  • 2.

    Line 4 oven trays with baking paper.

  • 3.

    Mark a large rectangle on each of the trays (keep all 4 even).

  • For the pavlova meringue:

  • 1.

    In a stand mixer, using the whisk attachment, whisk the eggs whites until soft peaks form.

  • 2.

    While still whisking, gradually add the sugar, about 1 tbsp at a time, until the meringue is thick and glossy.

  • 3.

    The sugar should be dissolved. Rub a little between your fingers, and if it feels gritty, keep whisking.

  • 4.

    Add corn flour, vinegar and vanilla and whisk just until combined.

  • 5.

    Separate the meringue evenly into 4 large piping bags. Leaving one bag to the side for white meringue.

  • 6.

    For the other 3 piping bags of meringue, put food colouring on a skewer and drag it on the inside surface of the piping bags to create a colour line, this will give the meringue a candy like strip when piping. The colours will be used to reference the flavours of each layer.

  • 7.

    Do a separate colour for each bag.

  • 8.

    Following the outline, pipe the meringue onto the baking paper.

  • 9.

    Then, pipe peaks around the edge of the rectangle using a round open tip, this will hold the filling in, and also act as a support when stacking the layers later.

  • 10.

    Repeat this for all 4 meringue mixes.

  • 11.

    Place in the oven and cook for 1 ½ hours until the pavlova is dry to touch.

  • 12.

    Turn oven off, and slightly open the door to allow meringues to cool completely.

  • For the lemon curd:

  • 1.

    Grate the zest of 2 lemons and set aside.

  • 2.

    Juice the lemons and set aside.

  • 3.

    Whisk whole eggs, egg yolks and sugar in a saucepan until smooth.

  • 4.

    Add the butter, lemon juice and zest and whisk continuously until thickened.

  • 5.

    Strain through a sieve into a glass bowl and refrigerate.

  • For the passionfruit curd:

  • 1.

    Remove the pulp of 10 passionfruits and put in a blender to loosen the seeds.

  • 2.

    Put the pulp through a sieve, to separate the juice and put to the side (the seeds are not required).

  • 3.

    Whisk whole eggs, egg yolks and sugar in a saucepan until smooth.

  • 4.

    Add the butter and passionfruit juice whisk continuously until thickened.

  • 5.

    Strain through a sieve into a glass bowl.

  • 6.

    Put the pulp and seeds of the last passion fruit into the curd and mix, then refrigerate.

  • For the raspberry curd:

  • 1.

    Blend the raspberries until they are a smooth paste.

  • 2.

    Whisk whole eggs, egg yolks and sugar in a saucepan until smooth.

  • 3.

    Add the butter and raspberry, whisk continuously until thickened.

  • 4.

    Strain through a sieve into a glass bowl and refrigerate.

  • For the cream filling:

  • 1.

    Whisk the cream in a stand mixer.

  • 2.

    When the cream is stiff, add the icing sugar, vanilla and the zest of 2 limes.

  • 3.

    Whisk until just mixed in.

  • For the candied lemon:

  • 1.

    Add the sugar and water into a flat pan (frypan) and stir until dissolved. Once dissolved, add the sliced lemons and let them reduce in the syrup.

  • 2.

    Flip the lemons occasionally so each side gets the same exposure to the syrup.

  • 3.

    The syrup will reduce into a soft toffee.

  • 4.

    Remove the lemons from the pan and place on to a sheet of baking paper to cool.

  • 5.

    Set aside until ready to decorate.

  • To assemble:

  • 1.

    Place the purple striped meringue down first.

  • 2.

    Cover the meringue in passionfruit curd.

  • 3.

    Pipe some cream filling on top.

  • 4.

    Add the pink meringue layer to the top, cover in raspberry curd.

  • 5.

    Pipe some cream filling on top.

  • 6.

    Add the yellow meringue layer to the top of that, cover in lemon curd.

  • 7.

    Pipe some cream filling on top.

  • 8.

    Add the plain/white layer on top.

  • 9.

    Cover the top meringue in a thin layer of cream.

  • 10.

    Arrange the fruit and candied lemon on top in a lined pattern – or in any way of your choosing.

  • 11.

    Cut, serve, eat, enjoy.

Nutritional information

Nutritional analysis per serving (34 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Notes

*This recipe has not been edited or tested by the Bake Off Food Department.

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings