Mandarine Pavlova Recipe
Step into the whimsical world of pavlova cake. Picture a crisp, cloud-like shell giving way to a pillowy-soft center—a texture sensation that's pure magic! Crowned with swirls of whipped cream and a colorful cascade of fresh fruit, it's not just a dessert; it's a work of edible art that brings joy with every bite.
Ingredients
For the Meringue:
6 egg whites at room temperature
1 pinch kosher salt
4 tablespoons cold water
1 1/4 cups fine sugar
2 tablespoons plus 1 teaspoon cornstarch
2 teaspoons orange blossom water
1 teaspoon white vinegar
For the Curd:
1 1/4 cup sugar
2 teaspoons cormstarch
2 eggs
2 egg Yolks
½ cup fresh squeezed mandarine juice
1 tablespoon fresh squeezed lemon juice
6 tablespoons butter, cut into cubes
For Serving:
2 cups heavy whipping cream
curd
fresh mandarines
mint leaves
powdered sugar for dusting
Instructions for Meringue:
1. Start by preheating your oven to 300°F, making sure the oven rack sits in the lower third of the oven. Then, take a piece of parchment paper, draw a 8” circle on it, and flip it over onto a baking sheet.
2. With your stand mixer and whisk attachment ready to go, combine the egg whites and salt. Beat them on medium-high speed until you get medium stiff peaks.
3. Reduce the mixer speed to medium-low and slowly pour in the water. Gradually add the sugar, orange blossom water, and vinegar. Then crank up the speed to high and keep whipping until you have very stiff peaks.
4. Grab a rubber spatula and gently fold in the cornstarch into the egg whites mixture.
5. Plop the egg foam onto the parchment paper within the drawn circle. With a metal spatula, smooth out the mound, then create some vertical lines moving the spatula from the bottom towards the top all the way around. Lastly, carefully create a well at the peak. Mine was about 5” in diameter and 1.5” deep.
6. Bake for about 35 minutes then, dial down the heat to 275°F and continue baking for another 50 minutes. Once done, switch off the oven and let the meringue cool inside for at least 1.5 hours.
7. Slide a metal spatula underneath to pavlova to release it from the parchment paper, then carefully transfer it onto a serving plate. Let it cool completely before filling.
Instructions for Curd:
1. In a saucepan, combine the sugar and cornstarch, whisking them together until well mixed. Then, add in the 2 eggs and 2 egg yolks, whisking thoroughly to ensure they're fully incorporated.
2. Pour in the mandarine and lemon juice, stirring the mixture until it's well blended. Toss in the cubed butter and place the saucepan over medium heat. Keep whisking continuously until the butter melts and the mixture thickens and starts to boil.
3. Once it's boiled, remove the saucepan from the heat and transfer the mixture to a medium-sized bowl. To prevent a skin from forming on the surface, press a sheet of plastic wrap onto the top of the curd. Then, chill it in the refrigerator until it's cold, which typically takes at least 2 to 3 hours.
Assemble:
Whip the heavy cream until it forms stiff peaks. Then, spoon it onto the pavlova, spreading it gently to cover the entire surface.
Pour the mandarine curd over the whipped cream. It is ok if it drips down the sides a little.
Arrange whole mandarines on top of the curd, and decorate with mint leaves around them. Finally, lightly dust the pavlova with powdered sugar.
Keep the assembled pavlova chilled until you're ready to serve it. When you're ready, slice it into portions and savor every bite!
Recipe lightly adapted from Zoe Bakes and The Kitchen McCabe