Baking Classics: Strawberry-Lemon Pavlova

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Baking Classics 

The Technique

Strawberry-Lemon Pavlova

Pavlovas are a meringue based dessert that can be shaped any number of ways. The mixture can be portioned on a parchment paper-lined half sheet pan into a 9-inch circle then pressed in the center to create an indentation. Once baked, it can be filled with Classic Lemon Curd, Macerated Strawberries & topped with Chantilly Cream then sliced into wedges. When spring entertaining is in order & a beautiful plated presentation is desired, the Meringue Shells can be made smaller. Strawberry-Lemon Pavlova is the perfect dessert to serve for many celebrations including bridal showers & garden party gatherings. Learn how to make a classic dessert ideal to serve throughout the season.

Baking Classics. Strawberry-Lemon Pavlova By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV Cooking Personality Digital Culinary Photo Journalist Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickStrawberry-Lemon Pavlova
makes 8 servings

Classic Lemon Curd
6 egg whites, room temperature
1 1/3 cups sugar
1 Tbsp cornstarch
A pinch of kosher salt
Macerated Strawberries
Chantilly Cream

Prepare & chill the Classic Lemon Curd as directed. Preheat the oven to 225 degrees. Line a half sheet pan with parchment paper. Beat the egg whites in the work bowl of an electric stand mixer on High until soft peaks form. Gradually add the sugar in a slow, steady stream & beat until stiff peaks form. The peaks will hold their shape with a graceful curve towards the tip in the spot where the whip attachment was lifted. Beat in the cornstarch & the salt. The entire process will take anywhere from 3 to 5 minutes. The final mixture will be bright white & glossy. 

Fill a piping bag with the mixture that is fit with an Ateco #9807 large plain tip. Pipe 2 1/2-inch mounds that measure approximately 2-inches high onto the prepared sheet pan. Refill the piping bag as necessary until all of the mixture has been portioned. Make an indentation in the center of each dollop using the back of a spoon to form a shell & remove any excess, if necessary. Bake on the center rack in the oven 1 1/2 hours. Turn off the oven & do open the door. Allow the pan to stand in the oven for 2 hours. Cool completely.

Prepare the Macerated Strawberries & the Chantilly Cream as directed. Place the Meringue Shells on serving plates & portion the Classic Lemon Curd, the strawberries & the sweetened whipped cream in the center. Serve immediately.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
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How To Hull Strawberries

Strawberries are a versatile fruit as they can star in dessert favorites or be used to accent side dishes, salads, beverages, breakfast classics & so much more. When preparing a bowl of fresh fruit, strawberries most certainly brighten the mix by adding comforting taste & texture. Once strawberries have been cleaned & dried, they will need to be hulled.

The Basics. Strawberries By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Party Ideas Game Day Tailgating & Entertaining Party Punch How To Hull Strawberries

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

Pick up the strawberry & use a sharp paring knife to remove the stem. Insert the tip at a slight angle & turn the berry whilst you cut around the green portion. Once complete, the stem should be removed as well as a good bit of the sour, white portion of it. Complete this technique for the remaining strawberries. Trim the ends, if desired, then slice them to prepare the Macerated Strawberries.

The Tune
“Some Other Spring” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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