Foodblogger-Easterbrunch | Dessert | Mini pavlovas with lemon curd and blood oranges

Gosh, how time is running. Already the fifth recipe at our Easter-Sause this week. And as much as I can promise: From now on, all the sweet treats come into play! Day 5 of the Foodblogger Easter Brunch is all about desserts. And for that, I've brought you wonderful Mini Pavlovas with Lemon Curd and Blood Oranges .

Not only does my Mini Pavlovas look like fried eggs with the Lemon Curd filling. It is the combination of the best possible use of eggs and egg whites from the egg liqueur recipe. The egg yolk lands in the eggnog on Monday, the egg whites are opened and processed into Pavlovas. And in the Lemon Curd come conveniently whole eggs. So no leftovers.

Pavlovas are these beautiful protein tartlets that are reminiscent of meringues. There are preparations in which the protein is heated with the sugar, but I decided here for a simple version. My food processor simply struck the egg whites with the sugar for 15 minutes until it was largely dissolved. Without heating, without tempering. The result is still wonderful cakes that are crunchy on the outside and fluffy soft on the inside.

recipe for mini pavlovas with lemon curd and Blood Oranges | Foodblogger Easter Brunch | moeyskitchen.com

The Lemon Curd recipe is inspired by the great and often counterfeit Zorra recipe: Perfect Lemon Curd from the Thermomix by kochtopf. Also here I choose the preparation in the Thermomix, because it works so fast and uncomplicated. The sugar is made into powdered sugar and a portion of the lemon zest is finely ground. If you do not have a Thermomix, you can of course still prepare Lemon Curd. A great and successful recipe from Ireland I published here last year in the blog: Lemon Curd from the Ballymaloe Cookery School.

Since I found the pure fried egg look of the Pavlovas with the Lemon Curd a bit boring, it needed a splash of color. And because there are still great blood oranges, I just put them on top, no frills. If you like, you can sprinkle the blood oranges with a little sugar and caramelise with a flambé burner *. However, that is not necessary. I find the acidity of the blood oranges perfectly matching the sweet and fruity lemon curd and the creamy pavlovas. To get some crunch to the dessert, I also sprinkled it with roasted almond flakes and served. Have fun trying them out!

Recipe for mini pavlovas with lemon curd and blood oranges | Foodblogger-Easterbrunch | moeyskitchen.com

Foodblogger-Easterbrunch | Dessert | Mini pavlovas with lemon curd and blood oranges

Mini pavlovas with lemon curd and blood oranges

Servings: 6-8

Ingredients

  • FOR THE MINI-PAVLOVAS:
  • 5 egg whites (size M)
  • 180 g of finest sugar
  • 1 tbsp cornstarch, sieved
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • FOR THE LEMON CURD:
  • 180 g of sugar
  • Bowl of 2 untreated lemons
  • 4 fresh organic eggs (size M)
  • juice of approx.Lay out a baking sheet with parchment paper.
3

Protein very beat stiff. Gradually pour in the sugar. Beat for at least 10-15 minutes with the balloon broom of the food processor or the hand mixer until the sugar has largely dissolved and the egg whites shine. Add starch, vinegar, vanilla and salt and mix thoroughly.

4

The Eischnee Pour into a piping bag and spray 6-8 small turrets with sufficient distance from each other on the baking sheet. To inject rings, as if you were spraying frosting on a cupcake. Carefully form a trough with a teaspoon in the middle. Bake for 30-40 minutes. The Pavlovas should not accept any color, but be crispy on the outside and still soft on the inside. Open the oven door and allow the Pavlovas to cool completely before serving.

5

FOR THE LEMON CURD:

6 Put the sugar and lemon rind in the mix pot and chop 15 sec./level 10>

. Push down with a spatula in the pot.

7

Add the eggs, lemon juice and butter and stir for 25 minutes/80 degrees/step 2 with no measuring cup inserted into a creamy lemon curd.

8

After cooking, insert the measuring cup and stir the Lemon Curd for 20 seconds/step 6

9

Filling in clean rinsed preserving jars , allow to cool and then refrigerate. Use within 1-2 weeks.

10

OBSERVER:

11

Roast the almonds in a frying pan with no fat, then allow to cool.

12 Peel the blood orange with a knife, cutting off the white skin and cut the flesh horizontally into rings.
13

Fill the chilled mini pavlovas with the chilled lemon curd, with blood oranges Cover slices and sprinkle with the almond flakes.When buying this link, I get a small commission, but of course you do not incur higher costs. It is only a personal recommendation and products that I use myself in my kitchen. Further information on the affiliate program can be found in the Impresssum.