WINTER CITRUS PAVLOVA RECIPE with BLOOD ORANGE CURD

 

Yield: 8

Author: Ana Marti

Winter Citrus Pavlova Recipe with Blood Orange Curd

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

A pavlova dessert is essentially a giant meringue with a delicious marshmallowy center. This winter citrus version has an amazingly tart but slightly sweet blood orange curd that perfectly complements the sweetness of the pavlova. Topped with fresh winter citruses is the perfect show-stopping dessert!

Ingredients

PAVLOVA

• 5 egg whites, at room temperature
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 tablespoon corn starch
• 1/2 teaspoon cream of tartar
• TO ASSEMBLE:
• Whipped cream
• Peeled and sliced citruses (grapefruit, clementines, oranges, lemons)
• Mint leaves

BLOOD ORANGE CURD

• 3 egg yolks
• 2 whole eggs
• 1/2 cup granulated sugar
• 1 cup blood orange juice
• zest from one blood orange
• pinch of salt
• 1/3 cup melted butter

Instructions

To make the pavlova

1. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the paper (use a 9-inch cake pan as a guide), and turn the paper over, so the circle is on the reverse side.
2. With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until soft peaks form, about 3 min. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes. Add cornstarch and vanilla extract onto the beaten egg. With a rubber spatula, fold in the ingredients into the meringue mixture until everything is well incorporated.
3. Spoon the mixture onto the circle, and use a spatula to shape the meringue mixture into a circle.
4. Bake for 50 to 60 minutes. Turn off the oven, keep the door closed, and allow the pavlova to cool completely in the oven, about 1-2 hours.

To make the blood orange curd

1. Whisk together whole eggs, egg yolks, and sugar until it turns paler in color.  Add the zest, blood orange juice, and salt. Whisk for a few seconds until everything is incorporated.
2. Cook the mixture over a double boiler on medium heat until the curd has thickened, whisking frequently. Remove the curd from the heat and whisk in cold butter.
3. Pass the curd through a sieve to remove the zest and any lumps. Cover with plastic wrap, making sure the plastic wrap is touching the curd.
4. Refrigerate until cold, at least 1 hour.
5. TO ASSEMBLE: Top the pavlova with blood orange curd, whipped cream, and lastly sliced citruses and mint leaves.
6. Serve Immediately!

Notes:

The blood orange curd can be made up to 3 days in advance.

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