Pavlova with orange curd

Ingredients

Orange Curd

120 milliliters (1/2 cup) orange juice with pulp
75 grams (5.3 ounces) sugar
4 egg yolks
1 lime zest
30 grams (2 tablespoons) butter

Meringue

130 grams (4.6 ounces) egg whites
200 grams (7.1 ounces) powdered sugar
300 milliliters (1 1/4 cups) cream 33%
kumquat (for decoration)

Equipment

Zester
A zester is perfect for getting that fine zest from your lime, which adds so much flavor to the curd.
Mixing Bowls
You'll need several mixing bowls to keep your ingredients organized and ready to combine.
Strainer
A fine-mesh strainer is ideal for ensuring your curd is silky smooth by removing zest and any eggy bits.
Saucepan
Choose a heavy-bottomed saucepan for cooking your curd to avoid burning and to ensure even heat distribution.
Electric Mixer
An electric mixer is key for whipping egg whites and cream to perfect peaks, saving you time and energy.
Baking Paper
Line your baking sheet with baking paper to prevent your meringue from sticking.

Instructions

Step 1

1. Combine the lime zest with the sugar. Add the orange juice and mix well. Then, add the egg yolks that were mixed with a fork. Let the mixture sit for 30 minutes.

Step 2

2. Strain the mixture and cook it in a saucepan over medium heat for 7-9 minutes, stirring constantly. Once the mixture begins to thicken, remove it from heat and add the butter. Let the curd cool.Tip: Make sure to stir constantly to avoid burning the curd.

Step 3

3. Preheat your oven to 110°C (230°F). Whip the egg whites, gradually adding in the powdered sugar. Spoon the mixture in swirls around the edges on a baking sheet, forming a shallow bowl shape.

Step 4

4. Bake at 110°C (230°F) for one hour, then reduce the temperature to 60°C (140°F) and continue to bake for 3 hours. Convection mode is preferred if available. Cool the meringue completely.Tip: To check if the meringue is ready, it should be crisp on the outside and slightly soft on the inside.

Step 5

5. Whip the cream until it forms stiff peaks. Fill the cooled meringue with the whipped cream, top with orange curd, and decorate with kumquat slices.Tip: For extra flavor, add a splash of vanilla extract to the whipped cream.

Servings

Picture this: Your beautifully sculpted Pavlova, its crisp meringue shell contrasting with a luscious orange curd and lush, pillowy whipped cream, garnished with vibrant slices of kumquat. Serve this dessert as the grand finale to a festive dinner, where it can truly shine. Place it in the center of the table and let your guests serve themselves, enjoying each layer of texture and flavor. For a more playful approach, consider creating mini Pavlovas using the same method, but piping smaller individual portions. These are perfect for garden parties or casual get-togethers, offering a personal touch to your presentation. Feeling adventurous? Pair this dessert with a glass of Moscato or a sweet Riesling, which complement the citrus notes wonderfully. Or, add a scoop of vanilla bean ice cream on the side for an indulgent touch that will have everyone coming back for seconds. Let your creativity run wild, and enjoy every delicious bite!

Variations

For a gluten-free variation, follow the recipe as it naturally contains no gluten ingredients. Always check your ingredients to ensure they are labeled gluten-free, especially your powdered sugar and cream, just to be safe. To make this recipe vegan, use aquafaba (chickpea water) in place of egg whites for the meringue and a plant-based cream substitute like coconut cream. For the curd, replace egg yolks with a cornstarch slurry (cornstarch mixed with water) and use a vegan butter substitute. The result will still be a deliciously creamy, zesty, and impressive dessert!

Faq

Why is my meringue not forming stiff peaks?
This can happen if there's grease on your mixing bowl or beaters. Make sure everything is thoroughly clean and dry before you start.
Can I use an alternative sweetener for the sugar?
Yes, you can use alternatives like Stevia or erythritol, but it may affect the texture of the meringue. Experiment in small batches first.
How do I know when the curd is thick enough?
The curd is ready when it coats the back of a spoon and holds a line when you run your finger through it.
My meringue is cracking, what did I do wrong?
Meringue cracks when there's a sudden change in temperature. Allow it to cool gradually in the oven with the door slightly ajar.
Can I make the components ahead of time?
Yes, the meringue can be made a day in advance and stored in an airtight container. Orange curd and whipped cream can also be prepared ahead and refrigerated.
What's the best way to stabilize my whipped cream?
To stabilize whipped cream, you can add a tablespoon of powdered sugar or a bit of cream of tartar before whipping.