A winter citrus pavlova
Prep 40 mins
Cook 45 mins (plus cooling & chilling)
This pavlova celebrates some of the amazing citrus fruit that becomes available in late winter – bergamot oranges and blood oranges. Bergamot oranges taste like fragrant grapefruit. If you can’t get them, use half grapefruit juice and half lemon juice. Hazelnut praline scattered over the top of the pavlova boosts the crunch factor.
300ml thickened cream
200g crème fraîche
2 blood oranges, thinly sliced
Hazelnut praline, to serve
240g eggwhites (about 7)
460g caster sugar
2¾ tsp cornflour
2¼ tsp white vinegar
4 egg yolks
100g caster sugar
100ml bergamot orange juice (from about 2 oranges)
1. For bergamot curd, combine ingredients in a heatproof bowl over a saucepan of simmering water and whisk occasionally until thick (15 minutes). Cool, cover closely with plastic wrap and refrigerate to chill.
2. Preheat oven to 200C and line an oven tray with baking paper. Whisk eggwhites until just a few large air bubbles remain (don’t allow peaks to form yet). Gradually add sugar a few spoonfuls at a time, then whisk until mixture is thick and glossy, and you no longer feel sugar crystals when you rub a little mixture between your fingers. Fold in the cornflour and vinegar, and spoon the mixture onto the centre of the tray. Use a spatula to lift the edges up and over the top, making a nice round, then level the top, spreading the mixture out to about 21cm. Reduce the oven to 150C and bake the pavlova until puffed and set (30 minutes; don’t peek too early as you might deflate the pavlova). Turn off the oven and leave pavlova to cool completely in oven (2-3 hours).
3. To serve, whisk cream with crème fraîche to stiff peaks in a bowl. Whisk curd separately to loosen, then fold through cream. Spread mixture over pavlova and top with blood orange and praline. The pavlova will hold for a few hours in the fridge assembled, or you can assemble it just before serving.
Recipe and image by Eatable.
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