Three recipes combined together make this delicious fusion deconstructed Australian Pavlova: Greek Ryzogalo, British Posset and Meringues. The poached fruit is optional but it makes a wonderful addition. You can surely serve it as it is or with Glyka tou Koutaliou (Greek Fruit Preserves).
The meringues can be made ahead and stored in air tight containers. The poached fruit can also be made ahead and stored in the refrigerator.
My recipe was intended to make a Pavlova filled with pastry cream, topped with whipped cream and since it is winter I decided to poach some fruit. I had apples and pears and I had dried fruit and goji berries.
I had made the meringue and the poached fruit for an event involving Australian recipes, but when I was ready to put the dessert together and post, I found out that I was a few days late. I, therefore, decided not to make the Pavlova the way I intended to and stored the meringue and poached fruit.
When I decided to post my next recipe, I was planning to post two older Ryzogalo recipes, a Lemon Posset Ryzogalo, which I made a couple of years ago and a Dulce de Leche Ryzogalo. The latter was similar to a previous recipe that I had made so I added it to that post. The Lemon Posset Ryzogalo was made the same way described here but without pulsing the rice.
My unposted recipes keep piling and piling and some will never make it to the blog because of lack of time. The recipe you see below was made again with individual meringues, whipped cream and poached pears. In fact the poached fruit recipe which follows, is based on that one.
Another recipe which will never make it to the blog is this low-fat Pavlova made with stevia and fresh fruit. For each tablespoon of sugar I added 1/4 tsp stevia powdered extract. This Pavlova was sandwiched with low fat strawberry pastry cream and topped with whipped cream.
So as I said I combined all these recipes to make this one. The result was amazing.
When pouring the Lemon Ryzogalo Posset on top of the meringue, the meringue absorbed all the cream and it became one body, making a light, fluffy pudding, not overly sweet, the texture of which reminded me of marshmallows with an amazing lemon flavour.
Deconstructed Pavlova with Lemon Posset Ryzogalo and Winter Poached Fruit
- 6 egg whites (200 grams)
- 2 tablespoon lemon juice
- 1 tbsp lemon flavoured vanillin sugar
- A pinch of salt
- 300 grams icing sugar
- 1 tablespoon cornstarch (corn flour)
- Cinnamon to sprinkle on top
- Preheat oven to 150oC and place rack in center of oven.
- Line a baking tin with parchment paper and put a ring in the centre. (This is optional but I had other plans for this recipe).
- Sift the icing sugar as well as corn flour and mix in the vanillin sugar.
- In the bowl of your electric mixer, (I used a hand mixer) beat the egg whites with salt and lemon juice, on medium speed until they hold soft peaks. (You know when the meringue is ready when the bowl can be tipped upside down and the meringue does not fall out).
- Add the powdered sugar a tablespoon at a time mixing each time until incorporated.
- Empty the meringue within the ring, try to make the sides higher than the centre (in order to add the cream in the centre) and sprinkle with cinnamon.
- Lower oven to 100 degrees and bake for about 1 hour and 30 minutes or until the meringue has a light brownish colour. Turn off the oven and let the meringue cool completely in the oven.
- If not used immediately, store in an air tight container.
Poached Winter Fruit in Commandaria and Pomegranate Syrup
- 2 ripe pears
- 2 green apples
- 1 cup prunes
- ¼ cup goji berries
- 1 cup grenadine
- 2 cups Commandaria or other sweet dessert wine, such as Vin Santo (or Port)
- 1 cinnamon stick
- 5- 6 cloves
- 5 – 6 peppercorns
- 2 tablespoons lemon juice
- Peel the pears and apples and remove the seeds. Cut the pears in four and the apples in eight pieces.
- Place the wine and the pomegranate syrup in a pot. Add the fruit and spices and bring to a boil. Cover the pot and bring to a simmer over medium heat until the fruit are soft, for about fifteen minutes.
- Gently remove the fruit with a slotted spoon.
- Continue boiling the poaching liquid over high heat until the sauce is reduced to half (about 15 – 20 minutes). Remove from the heat and put the fruit in again until the syrup cools.
- Refrigerate, if not using immediately
Lemon Posset Ryzogalo
- ¼ cup short grain rice or carolina
- 1 cup water to boil rice
- A pinch of salt
- 330 ml heavy cream (35%)
- 270 ml milk
- 150 grams sugar
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- Put the rice and water in a saucepan and bring to boil. Add a pinch of salt, lower the heat and cook until it absorbs the water (about 15 minutes), stirring frequently. Set aside to cool.
- Puree in a food processor.
- Put the cream in a big saucepan with the milk, sugar and zest and gently heat, stirring, until the sugar has melted. Bring to a simmer and cook for a couple of minutes. Remove from the heat and stir in the lemon juice.
- Add the rice and whisk to incorporate. Set aside until it begins to set.
Putting the cake together:
- Cut the meringue in circles the size of your bowls. Keep some of the crispy cinnamon flavoured meringue top layers aside.
- Place into the bowls and add a ladleful of lemon ryzogalo posset.
- Crumble the crispy meringue on top and refrigerate for at least an hour in order to set.
- Serve with poached fruit on top.
You can find many Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other relevant recipes:
Kopiaste and Kali Orexi,