Though admittedly the pavlova I’ve photographed here may not be the fairest of them all (damn my decision to bake the meringue as a rectangle), I expect Anna Pavlova herself would still be tempted by the textures and flavors of this fantastical dessert! Blood oranges, which have the taste of an orange crossed with a raspberry, are now in season, and I suggest you take full advantage! This Blood Orange Pavlova with Blood Orange Curd is a show stopper. May I suggest it for the centerpiece of an Easter meal? Or a birthday cake? I’d totally take this as a birthday cake.
Blood Orange Pavlova Recipe
Blood Orange Pavlova
The recipe for the pavlova is by Alton Brown!
Servings: 8 servings
Ingredients
- 5 blood oranges peels cut away and sliced into rounds
- 4 oz egg whites (from about 4 large eggs)
- 1/8 tsp salt
- 3/4 cup superfine sugar
- 1/2 tsp vanilla extract
- 1/2 tsp white vinegar
- 1 tsp cornstarch
- fresh whipped cream see recipe below
- blood orange curd see recipe below
Instructions
- Heat the oven to 250F.
- In an electric mixer fitted with the whisk attachment, beat the egg whites and salt on high speed until stiff peaks form, about 4-5 minutes. Reduce speed to medium, and add the sugar slowly over the course of 2 minutes.
- Scrape down the sides and bottom of the bowl with a spatula. On high speed, whip for 6-7 minutes more until glossy, stiff peaks are formed. (You should be able to turn the bowl completely upside down and the meringue will not budge!)
- Add the vanilla, vinegar, and cornstarch and mix until just combined.
- Line a large baking sheet with parchment. Spread or pipe the meringue onto the parchment in any form you choose.
- Bake the pavlova for 45 minutes without opening the oven door. After 45 minutes, turn off the oven and leave the pavlova inside with the door closed for 3 hours. Then, open the oven door and let the pavlova sit for 30 minutes more. (All of this will keep your pavlova from cracking!)
- Right before serving, top the pavlova with the whipped cream, blood orange curd, and blood orange slices. Serve right away. (If left to sit, the pavlova will become soggy.)
Blood Orange Curd Recipe
Blood Orange Curd
Servings: 6 Servings
Ingredients
- 1/2 cup blood orange juice
- 1 tsp blood orange zest from about 2-3 blood oranges-- the rind is quite thin.
- 3 egg yolks
- 1/3 cup sugar
- 2 tbsp lemon juice
- 1/8 tsp salt
- 4 tbsp butter divided into tbsps
Instructions
- Over medium heat, bring the blood orange juice to a simmer in a small saucepan. Simmer until the juice is reduced by half, about 15 minutes. (Reducing the juice will intensify its flavor.) Allow to cool to room temperature.
- In a heatproof bowl, beat the zest, yolks, and sugar with a fork until slightly lighter in color. Add the reduced blood orange juice, lemon juice and salt and stir to combine.
- Bring 1 inch of water to a simmer in a saucepan over medium heat. Fit the heatproof bowl with the egg mixture into the saucepan, being sure the bowl doesn’t touch the water directly (this will form a double boiler.)
- Cook the egg mixture over the simmering water, stirring nearly constantly, until it has thickened, about 10–20 minutes. (The temperature of the mixture should read about 170F when it is finished, and a spoon dragged through should leave a trail.)
- Stir in the butter 1 tbsp at a time, melting each completely before adding more. Remove the curd from the heat and strain through a fine-mesh sieve (working through with a spoon) into a storage jar.
Whipped Cream Recipe
Whipped Cream
Servings: 6 Servings
Ingredients
- 1 cup heavy cream
- 1 tbsp sugar
Instructions
- Chill the mixing bowl (glass or stainless steel) and whisk attachment or beaters in the freezer for 15 minutes.
- Add the cream and sugar to the chilled bowl and beat on medium-high speed until medium-stiff peaks are formed.
Notes
Leftover whipped cream can be stored in the refrigerator in an airtight container for up to 10 hours. Whisk for 10 seconds before reusing.
Tell me what you think in the comments below!
