Winter Pavlova with Lemon Curd Cream and Orange Caramel
There are lots of Pavlova recipes on line. I have a few of them myself but I really like this simple custard powder Pavlova. It is nice and thick and easy to pipe or just spread onto a tray. Cup sizes are Australian standard
Ingredients
- 4 whole egg whites reserve the yolks for the curd (120 gm 0
- 220 gm sugar 1 cup plus 1 tablespoon
- 2 Tablespoons custard powder 20 gm
- 1/2 teaspoon cream of tartar or vinegar
Quick Lemon Curd Cream
- 4 egg yolks from the eggs above (80gm)
- 2 whole eggs (extra large approx 100 gm)
- 250 ml lemon Juice 1 cup
- 110 gm caster sugar 1/2 cup plus 2 teaspoons
- 150 gm butter chopped cold
- 400 ml cream whipped
- 3 cups fruit see notes
Orange Caramel
- 220 gm caster 1 cup + 1 tablespoon
- 60 ml water 1/4 cup
- 125 ml orange juice 1/2 cup
- 125 ml cream 1/2 cup
Instructions
The Pavlova
- Oven 150 C / 300 F. A baking tray lined with paper. Draw a 21 cm (8.5 in on the paper to guide you and put it ink side down onto am tray
- Beat the egg whites in the clean bowl of a stand mixer until a nice white froth starts to form then gradually add the sugar 2-3 tablespoons at a time. Try to make sure your sugar dissolves.
- Once all the sugar is added and you have a beautiful thick white meringue add the custard powder and vinegar and mix in with a spatula.
- Put into a piping bag or just make a circle on your paper in a big blob. Empty out the centre a little.
- Bake at 150 ish for 1 1/2 hours. Turn off the oven and leave the it in there till cool.
This is made in the microwave it takes 3 minutes. (1100 watts) You can make yours on a double boiler if you want.
- Use a non metal bowl to add the yolks, and eggs with the sugar and mix well. Add the lemon juice and whisk. Put into the microwave for 1 minute. Take it out and whisk it. The sides will look a bit puffy but it will mix in. Add the chopped butter into the bowl and mix it. Put back into the microwave for another minute. Take out and whisk again
- The mixture will be quite hot now and starting to thicken. Put back into the microwave for a further minute and then whisk, cooling it a little. The mixture should be nice and hot and thick as double cream. Once chilled it will thicken up much more.
- Beat the cream and fold through 1/2 the lemon curd. Put the rest of the curd aside. Chill the cream mixture till you are ready to spread it onto the Pavlova
- To make the caramel put the sugar in a pot with the 1/4 cup of water. Swirl the two together and cook on high till it is a dark golden . Add the orange juice and the cream. Be careful there will be steam. Simmer for a couple of minutes to reduce slightly.
- Taste and add a little salt if you like. Cool ( chill)
- Spread the pavlova with the lemon curd cream, add chopped fruit, and Pomegranate seeds, Pour over a bit of caramel and chopped walnuts or almonds. Serve with extra caramel
Notes
Cream of tartar reacts with the whites to bind the water and albumin together causing less separation. this allows the whites to retain more air. If you have no Cream of tartar you can substitute with a 1/2 teaspoon of light coloured vinegar
I used segmented chopped orange sweet persimmons and pomegranate as well as walnuts. Use what ever is available