Pavlova Recipe with Tangerine Curd and Salted Pistachios

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WHAT IS PAVLOVA? Pavlova is an Australian dessert made of baked meringue with a  crisp shell and a pillowy interior that is marshmallow-like.

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We have a big, gorgeous crown of meringue topped with a cloud of whipped cream, homemade tart and sweet tangerine curd, slices of fresh, juicy tangerines, and salty roasted pistachios. 

Meringue – 6 large eggs room temperature – 1 1/2 cup sugar superfine – 1 1/2 tsp white wine vinegar – 1 tsp vanilla bean paste

Ingredients:

To make the pavlova – Preheat oven to 300° F. – In the stand mixer bowl with the whisk attachment, add in egg whites and whip on medium until soft peaks form. – Next, add sugar, a spoonful at a time, allowing each spoonful to incorporate before adding the next in. Continue to beat for about 5 minutes – Add in vinegar and vanilla bean paste and beat another 2 minutes.

Instructions:

– Scoop meringue onto a baking sheet in a large mound. Spread into an even layer 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, turn oven down to 250° F, and bake for about 2 hours. – Turn the oven off and leave the meringue in the closed oven to continue cooling, preferably overnight.

Instructions:

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Tip: Don't open the oven at any time once you’ve baked it until you’re ready to assemble. This will help avoid cracks. 

Tangerine Curd – 6 large egg yolks room temperature – 2/3 cup granulated sugar – 2 tbsp tangerine zest – 1/2 cup tangerine juice from about 6-8 medium tangerines – 1 pinch kosher salt – 1/2 cup unsalted butter room temperature and cubed

Instructions:

To make the curd – Combine egg yolks, sugar, juice, zest, and salt in a saucepan over medium heat. Stirring until thick enough to coat the back of a spoon. – Remove from heat and add in butter. Stir to combine until butter has melted and incorporated. Allow to cool.

Instructions:

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Celebrate citrus fruit & the holidays with this beautiful pavlova topped with tangerine curd & salted pistachios!

Topping – 2 cup heavy cream whipped to soft peaks – 3 tangerines sliced – 1/4 cup roasted and salted pistachios roughly chopped

Ingredients:

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.

Instructions:

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