Pavlova with cranberry curd and blood oranges

Pavlova is an easy dessert – meringue covered with whipped cream and fruits. The perfect meringue is white, crunchy outside with soft foamy inside. Despite there is only few ingredients preparing could be problematic and needs some attention. It is important here to follow all steps and baking rules carefully. I describe below how I made it but your appliances and ingredients may vary so keep an eye on. If your meringue starts to be too dark (beige in colour) reduce the oven temperature. If it is still sticky after baking extend the baking time (but not too much because the meringue will burst). The temperature of egg whites and adding sugar step by step are also crucial. If you do not want to make cranberry curd you may use store bought as well. Or just eat meringue with whipped cream and cranberry puree. Enjoy!

 

1 meringue ø 7 inch

 

 Ingredients for meringue:

  • 5 egg whites of extra large eggs
  • 1 ¼ cups (250 g) caster sugar
  • ½ teaspoon cream of tartar or pinch of salt
  • 1 tablespoon corn starch/corn flour
  • 1 teaspoon white vinegar

Cranberry curd:

  • 150 g cranberries (fresh or frozen)
  • 1 tablespoon lemon juice
  • ½ cup (100g) sugar
  • ¼ cup (55 g) butter
  • 1 egg
  • 1 egg yolk

Top:

  • 200 ml whipping cream
  • 2 blood oranges

 

 

Place the egg whites in a metal bowl of a stand mixer and start to beat on lower speed. When whites start to be frothy add cream of tartar or salt and gradually increase beating speed until soft peaks form. Still beating gradually add sugar (one tablespoon at the time – add the next tablespoon only when the previous dissolved). Repeat until use all sugar beating on high speed.  The mixture should be stiff and glossy. Try a bit of mixture between your finger tips – if you cannot detect sugar the mixture is ready. If not beat longer until all sugar dissolved. Add corn starch and vinegar and beat until incorporated.

Preheat oven to 250°F (120°C). Place a piece of parchment paper on the baking sheet. Draw a circle 7 inch in diameter. Spoon the meringue mixture inside the circle and form the shape you like with rubber spatula. Bake in traditional oven for 1 hour and 15 minutes. Meringue is ready when dry to the touch. Turn off the oven and leave the cake inside with the door ajar (place the wooden spoon between the door and oven) for overnight.

Make cranberry curd: heat cranberries and lemon juice in a sauce pan until fruits pop. Transfer to the blender and blend until smooth puree. Transfer puree to a heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the cranberry mixture. Stir the mixture constantly over the heat until the curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

Next day remove the meringue from the oven and carefully discard the parchment paper. Place meringue on a serving plate. Whip the cream until stiff peaks. Gradually add cranberry curd, one tablespoon at the time, still beating. Spoon the cranberry cream over the meringue. Decorate with sliced blood oranges and cranberry fruits.


 
 

Category: Meringue/macarons.

Tags: cranberry, glutenfree, orange.