A Cracker of a Dessert...

For a cracker of a mom! At least this dessert is what I would make for my mom today, if we were together. And though I don't expect my stepdad to make this for her today, I know he'll make her day as special as can be.

My mom is the best. She likes the little things, she makes me laugh, and is the nicest person I know. So here's to my mom (and everyone else's moms too), let's share our love for moms by making desserts in their honour today.

Why not try my Kiwi Pavlova with Lemon Curd. I think it's a winner and it's way easier than it looks! You could even buy the lemon curd already made and just have to make the pavlovas!

Kiwi Pavlova with Lemon Curd  - serves six

2 large eggs, separated 

3/4 cup sugar, divided

1/2 teaspoon vinegar

1 teaspoon corn starch

1/4 cup lemon juice

1 tablespoon lemon zest

2 tablespoons butter

1/4 cup cream cheese

2 tablespoons cream

6 kiwis, chopped

1. Your egg whites will need to come to room temperature before they will beat into stiff peaks, so start with your creamy lemon curd. Combine egg yolks and 1/4 cup sugar in a small saucepan off the heat. Once they are well combined, add the lemon juice and zest and stir to combine. Place the saucepan on medium heat and stir until the mixture begins to thicken slightly and will coat the back of your spoon, about 7 minutes.

2. Now stir in the butter and warm the cream cheese in the microwave for about 30 seconds. Stir the cream cheese into your lemon curd with a strong arm or electric beaters. Let the mixture cool in the fridge until it's time to eat dessert. Place a piece of plastic wrap on top of the creamy lemon curd to prevent a film from forming.

3. Preheat your oven to 250 degrees because now that your egg whites are at room temperature, it's time to start the pavlovas. Prepare a cookie sheet by lining it with a piece of parchment paper.

4. Beat the egg whites in a clean, dry bowl until they form soft peaks, about 5 minutes. Then gradually add in the remaining 1/2 cup of sugar, beating to form glossy firm peaks, about another 5 minutes. To test to see if your mixture is ready, touch a little with your fingers. If you feel any grit, your sugar hasn't dissolved and you will need to beat a little longer.

5. Next, sprinkle the corn starch and vinegar on top of the glossy peaks and gently fold them in.

6. Divide mixture into six even rounds on the parchment covered cookie sheet and then use a butter knife or spoon back to make indents in the middle of each pavlova so there will be a small indent to hold the lemon curd when you are ready to serve the dessert.

7. Bake the pavlovas for about 35 - 45 minutes or until the outside of them dry and turn a pale cream colour. Once they reach this colour, turn the oven off and leave the door slightly open with the pavlova inside so they can cool.

8. When you are ready to serve your dessert, gently place a pavlova on a dessert plate, dollop a little creamy lemon curd in the indent (use a little cream to thin the lemon curd if you like) and top with freshly chopped kiwi.

So, what do you think? Is this dessert mom-worthy?