Who else is so excited for citrus season?! Come this time of year, I can pretty much eat my weight in any kind of orange. Meyer lemons? Yes, please! Grapefruit? Yep! Limes? Love ‘em. I could go on and on. Not only is citrus juicy and bright, it can also bring a much needed note of tart acidity to otherwise rich and very sweet desserts. Enter this perfectly balanced and irresistible Winter Pavlova with tangerine curd and salted pistachios. If you’re looking for a special seasonal recipe to bring to a holiday party, this is it!
What is pavlova?
Pavlova is a traditional Australian dessert made up of a cloud of meringue that’s been baked low and slow until the shell is crisp and the interior is pillowy soft and marshmallowy-like. It’s typically topped with whipped cream and fruits. For this rendition, we combined all the things to make the perfect, ultimate winter pavlova, while celebrating the best of the season: citrus! We have a big, gorgeous crown of meringue topped with a cloud of whipped cream, homemade tart and sweet tangerine curd (don’t worry, it’s very easy to make!), slices of fresh, juicy tangerines, and salty roasted pistachios to bring some balance and crunch. Are you drooling yet?
Winter Pavlova with Tangerine Curd and Salted Pistachios Recipe
Ingredients for the Meringue
- 6 large egg whites, room temperature
- 1 1/2 c superfine sugar
- 1 1/2 t white wine vinegar
- 1 t vanilla bean paste (or extract)
Ingredients for the Tangerine Curd
- 6 large egg yolks, room temperature
- 2/3 c granulated sugar
- 2 T tangerine zest
- 1/2 c tangerine juice (from about 6-8 medium tangerines)
- pinch of kosher salt
- 1/2 c unsalted butter, room temperature and cubed
Ingredients for the topping
- 2 c heavy cream, whipped to soft peaks
- 3 fresh tangerines, sliced
- 1/4 c roasted and salted pistachios, roughly chopped
Preheat oven to 300° F. In the very clean bowl of a stand mixer fitted with the whisk attachment, add in the egg whites and whip on medium speed until soft peaks form, about 2 minutes. Next, add the sugar, a spoonful at a time, allowing each spoonful to incorporate for a few seconds before adding the next in. Continue to beat for about 5 minutes, until the mixture is thick and glossy and all the sugar has dissolved. Test by feeling a bit of the mixture between your fingers. If you can still feel sugar granules, continue to beat a few minutes more until it’s completely dissolved. Add in the vinegar and vanilla bean paste and beat another 2 minutes or so until completely incorporated.
Scoop out the meringue onto a parchment-lined baking sheet in a large mound. Spread into an even layer about the size of a dinner plate and shape the sides up a little taller than the middle, creating a little well in the center to hold some of the filling later. Decorate the sides with swirls with the back of a spoon or offset spatula in whatever pattern you’d like. Turn oven down to 250° F and bake for about 2 hours. Then turn the oven off and leave the meringue in the closed oven to continue cooling, at least 4 hours, but preferably overnight. Do not open the oven at any time once you’ve baked it until you’re ready to assemble. This will help avoid cracks. And if yours does crack a little, it’s ok! It’ll still taste completely delicious.
Make the curd by combining the egg yolks, sugar, juice, zest, and salt in a medium saucepan over medium heat. Allow to cook, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat and add in the butter. Stir to combine until all the butter has melted and been incorporated. Allow to cool then keep in refrigerator until ready to assemble.
To assemble, place the meringue on a large serving platter. Top with whipped cream then dollop over the curd. Layer on the tangerine slices and sprinkle with the pistachios. Serve immediately.
This makes the perfect dessert for any winter celebration or holiday party. It’s a total stunner when you bring it to the table and, while it does involve a bit of a time commitment, it’s actually pretty simple to make. But no one needs to know that but us!
Looking for even more sweet treat recipes? Check out these:
- Chai-Poached Pears with Spiced Hazelnut Oat Crumble and Caramel Sauce Recipe
- Orange and Ginger Harvest Moon Phase Cookies
- Pumpkin Nutella Swirl Tart
- Easy Strawberry Almond Overnight French Toast
- Tahini Frangipani Apple Galette with Salted Honey Rose Cream
- Lavender Rhubarb Upside-Down Cake
Photography, styling, and recipe by Taylor Harbin of All Purpose Flour Child for Jojotastic.
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