Description
A delightful dessert featuring a crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and blood oranges.
Ingredients
Scale
- 4 large egg whites
- 1 cup (200 g) granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 2–3 blood oranges
- Pomegranate seeds (optional)
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Prepare the baking sheet by placing the parchment paper with a drawn 9-inch circle on a flat surface.
- Whip the egg whites in a clean, dry mixing bowl until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, and beat until glossy and stiff peaks form.
- Gently fold in the white vinegar and cornstarch.
- Spoon the meringue mixture onto the prepared baking sheet, creating a slight well in the center.
- Bake for about 1 hour and 15 minutes until crisp on the outside. Let it cool in the oven with the door slightly ajar.
- Prepare the blood orange topping by segmenting the blood oranges and removing any seeds.
- Once cooled, transfer the pavlova to a serving plate, fill the center with whipped cream, and top with blood orange segments and pomegranate seeds.
Notes
- Ensure bowls and utensils are clean and dry to whip egg whites properly.
- Gradually add sugar to stabilize the meringue.
- Do not overmix the meringue after achieving stiff peaks.
- Allow the pavlova to cool completely to prevent cracks.
- Create a well in the center to hold toppings.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Blood Orange, Pavlova, Dessert, Meringue, Whipped Cream