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    Home » Desserts

    Winter Pavlova With Oranges

    February 5, 2022 by untoldrecipesbynosheen Leave a Comment

    Jump to Recipe - Print Recipe

    Crispy on the outside, soft and pillowy on the inside, this Winter Pavlova With Oranges is luxurious yet light and airy. Filled with cranberry-curd and then topped with whipped cream and multi colored oranges it delights the palate with it's medley of flavors.

    Winter Pavlova With Oranges

    What Is A Pavlova ?

    Contrary to popular opinion, pavlova is not really a meringue. A meringue is crispy and dry throughout, whereas a pavlova is crispy on the outside and has a soft marshmallow like centre.

    According to theflavorbender.com the dessert is of New Zealand origin. However, other sources list it as being Australian and both countries have a long standing war, each claiming it as their own.

    The one thing that is known for sure is that the dessert is named after the Russian ballerina Anna Pavlova.

    Baking A Perfect Pavlova

    Baking a perfect Pavlova is well within your reach with a little patience! Follow the recipe precisely and don't rush through process and you'll have a beautiful and delicious Pavlova on your hands.

    Prepping The Ingredients

    The first and most important step is to have all your ingredients measured, prepped and at room temperature. This will make the whole process smoother and easier as you start mixing and baking.

    The Egg Whites

    It's especially important to have the egg whites at room temperature! They will build more volume when you whip them at this temperature, resulting in a more stable and airy Pavlova.

    However, it's much easier to separate the egg whites and yolks when the eggs are cold. The yolks are firmer at this temperature and less likely to break so you won't get any bits in your whites. Once separated, you can set the whites aside to reach room temperature.

    SImilarly, precise measurements of the ingredients are important. Since eggs come in all sizes, it's better to weigh the whites rather than use a specific number of egg whites. This way you'll have a precise quantity.

    Prep The Baking Sheet

    A pavlova can be any shape, but the most popular version is usually round. More experienced chefs make beautiful shapes that actually look like a tutu in memory of the ballerina the dessert is named after.

    I personally keep it simple and rustic with a wide 8 inch round. The wide base with a flat bottom gives the Pavlova more stability and makes it easier to handle when filling it.

    I simply line a baking sheet with parchment and draw a circle in pencil using an 8 inch baking tin as my guide. I do turn the parchment upside down so the pencil doesn't rub off on the Pavlova. This outline is my guide when I pour my egg white mixture onto the parchment and shape my Pavlova.

    Weigh & Grind The Sugar

    Weighing the sugar is not as necessary as the eggs are but since my scale is already out I usually weigh mine as it is more precise. The recipe calls for Superfine sugar, which is finer than granulated sugar but not the same as confectioners sugar.

    Confectioners sugar contains cornstarch in it and although there is some cornstarch in the recipe, too much will make the Pavlova taste chalky and look dull. The granulated sugar will not dissolve properly so needs to be ground to a finer consistency.

    The sugar, as it's slowly added to the medium whipped egg whites makes them sticky, glossy and stiff. This is what will give the Pavlova it's crispy outside and fluffy center.

    Rub Lemon On The Bowl

    Even a small amount of fat can ruin the mixture and prevent the egg whites from fluffing up properly. The first step is to make sure you wash and dry all your mixing equipment so that any fat residue from your previous baking is cleaned off.

    A way to insure that anything that you may have missed doesn't interfere with your pavlova is to rub lemon all over your mixing bowl. The acid in the lemon will cut through any fat and the result will be egg whites that have lots of volume.

    Whisk The Egg Whites

    In the first phase, whisk the egg whites, cream of tartar and salt till you have medium stiff peaks. The cream of tartar is an important ingredient as it helps to stabilize the Pavlova.

    Many recipes don't include it as an ingredient but I like to add it in my recipe and always get perfect results with it.

    Whisk the egg whites slowly as high speed causes the air to build up rapidly and this can later cause the Pavlova to collapse.

    Gradually Add The Sugar

    Adding the sugar gradually is another important step. Strictly stick to adding in the sugar 1 tablespoon at a time. This is to make sure that it's completely dissolved in the mixture. This makes the Pavlova more stable and prevents any weeping.

    Fold In The Remaining Ingredients

    The last few ingredients must be folded in very gently, so all the air that you've created remains intact. I find that mixing the vanilla, vinegar and cornstarch to make a slurry is the best method.

    This makes it easier to fold in all of the ingredients and as the cornstarch is dissolved in the liquid it gets evenly distributed in the whites.

    Prep Your Pavlova To Bake

    Now it's time to spread your beautiful, glossy mixture in the circle you drew and gently spread it to flatten the top. Put it in your preheated oven and bake it slowly at a low temperature for best results.

    The well heated oven immediately sets the pavlova and the slow heat cooks it gradually so you get that perfect texture. A crispy outer layer, no cracks and a soft marshmallow center.

    Cool Your Pavlova Completely

    Cooling the Pavlova slowly is possibly more important than the slow baking process. If the pavlova is removed from the oven immediately it's likely to deflate and crack.

    This is why the best solution is to leave it in the oven after you turn it off. Leave the light on so you can monitor it and let it gradually cool down as the oven temperature lowers. This usually takes upto 6 hours or more.

    baked and cooled pavlova

    Filling Your Pavlova

    Now that your Pavlova is completely cool we get to the fun part! Filling it! Sometimes, the Pavlova has a natural depression in it that allows you to fill it with ease. In the event that yours doesn't, gently remove some of the outer shell to create a cavity.

    This isn't always essential, if you're simply topping the pavlova with cream and fruit you don't necessarily need a cavity. In this one we're filling it with Cranberry curd so it's essential.

    Another method is to shape the Pavlova in such a way that it has raised sides and a natural depression to place the toppings in.

    For this particular Pavlova, create the cavity and fill it with 1 ¼ cup of the curd. Top the opening with the whipped cream.

    Border the cream with the remaining curd for a pop of color (optional) and place the cut oranges on top. Drizzle with the orange sauce and serve!

    Frequently Asked Questions

    • Why is my Pavlova brown? ... You've probably baked it at a higher temperature than you should have. Low and slow is the way to go in this recipe. Everyone's appliances are different so you may need to adjust timing and temperature a little bit from the recipe provided. A few tries and you will likely find the sweet spot for your oven.
    • Why is my Pavlova weeping? ... Either your work space was humid or the sugar didn't mix with the egg white properly. You can use a dehumidifier to help with the humidity, although Pavlovas are best made on a dry day. Make sure the sugar is ground to a fine texture and make sure that you add it in slowly, 1 tablespoon at a time, so it has time to mix in properly.
    • Can I make my Pavlova ahead of time? ... The Pavlova can be baked and stored in an airtight container for upto 1-2 days but the fillings and toppings must be added just before serving it or else it will become soggy.
    • How can I store my leftover Pavlova? ... Leftovers unfortunately can't be stored for very long. Due to the cream, leftovers will have to be stored in the fridge, causing the meringue to get soggy. At best your leftovers will last for 24 hours.
    • Can I freeze my pavlova? ... Although you will find many sites that state that a Pavlova can be frozen I don't recommended it. Due to it's delicate nature, the base can break easily in the freezer. In addition to this, the Pavlova can get a little sticky when defrosted.
    • Can I use a sugar substitute in my Pavlova? ... Although I haven't personally tried baking a Pavlova with a sugar substitute, being a personal fan of Monk Fruit sweetener I can recommend this recipe from a favorite blogger thebigmansworld.com
    A slice of Winter Pavlova with oranges

    All said and done, I approached my first pavlova with a fair amount of trepidation but was pleasantly surprised with the results. Give it a try and let me know below how it went!

    Winter Pavlova With Oranges

    Winter Pavlova With Oranges

    Nosheen Babar
    This winter pavlova with oranges has a crisp crust and soft center and is topped with cranberry curd, whipped cream and fresh oranges.
    5 from 1 vote
    Print Recipe
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    Prep Time 30 mins
    Cook Time 1 hr 30 mins
    cooling time 6 hrs
    Total Time 8 hrs
    Course Dessert
    Cuisine Australia, New Zealand
    Servings 12 slices
    Calories 313 kcal

    Ingredients
      

    • 5 (150 g) egg whites (SEE NOTES)
    • ¼ tsp salt
    • ½ tsp cream of tartar
    • 1 ¼ cups (250 g) superfine sugar (SEE NOTES)
    • 1 tsp vinegar (SEE NOTES)
    • 1 tsp vanilla extract
    • 2 tsp cornstarch
    • ½ lemon

    Filling and Topping

    • 1 ½ cup heavy whipping cream
    • 2 tbsp confectioners sugar
    • 1 ½ cup cranberry curd
    • 2 cara cara oranges
    • 2 blood red oranges
    • 2 tbsp orange sauce

    Orange Sauce

    • 1 tsp orange peel
    • 2 cups pulp free orange juice
    • ½ cup granulated sugar
    • 1 tbsps cornstarch
    • 1 tsp butter

    Instructions
     

    Baking The Pavlova

    • Preheat your oven to 300°F
    • Trace an 8 inch circle on a piece of parchment and set upside down on a baking sheet (SEE NOTES)
    • Separate the egg whites, making sure not a drop of yolk remains
    • Weigh the whites to make sure you have 150 grams of liquid
    • Weigh your sugar to make sure you have 250 grams and grind it in a food processor or coffee grinder and set aside
    • Make sure your mixing bowl is well washed and dried and before starting to mix rub the ½ lemon all over it (SEE NOTES)
    • Whip your egg whites, salt and cream of tartar until you get medium stiff peaks
    • Start adding in the sugar slowly, 1 tbsp at a time, till you get stiff peaks (SEE NOTES)
    • Make a slurry of the vinegar, vanilla and cornstarch and gently fold in
    • Transfer your mixture to the parchment, staying inside the 8 inch circle you drew, making a dome with a flattened top.
    • Reduce the heat to 225° and bake for 90 minutes (SEE NOTES)
    • Once the Pavlova is done, DO NOT remove it from the oven. Leave it in the oven with a light on for 6 hours so it cools down gradually.
    • After 6 hours, remove it carefully and if it still seems warm leave it outside in a dry place where it will not be disturbed till it is totally cool (SEE NOTES)

    Filling and Topping The Pavlova

    • Gently place your completely cooled pavlova in a serving dish
    • The top usually depresses a bit, but incase it hasn't, very gently, use a knife to cut open a small hole to expose the hollow centre (SEE NOTES)
    • Pour in your cranberry curd in this space, spreading it gently to cover the space
    • Top this with the chilled and lightly sweetened whipped cream
    • Top with the peeled and cut oranges in the 2 colors
    • Drizzle a few tablespoons of the orange sauce so it trickles down the sides

    The Orange Sauce For The Pavlova

    • Whisk together the orange peel, orange juice, granulated sugar and cornstarch in a saucepan
    • Cook the mixture for about 5-8 minutes till it thickens
    • Turn the flame off and add the butter
    • Keep stirring till it melts in and set aside to cool

    Notes

    Egg Whites - The egg whites are the most crucial part of this recipe. The 2 things that are an absolute must when it comes to this ingredient are making sure that there isn't a drop of egg yolk in the whites and weighing them to make sure the quantity is very precise. Counting the number of eggs is not an accurate method as eggs don't come in uniform sizes. So for perfect results it's best to weigh the egg whites.
    Superfine Sugar - Superfine sugar is not the same as powdered or confectioners sugar. It's simply granulated sugar that's been ground to a fine consistency, allowing it to blend in better. Powdered sugar contains cornstarch and can make your pavlova taste chalky and dull looking. Since superfine sugar isn't easily available in stores, I usually just run some granulated sugar through my food processor to get the texture I need. Like the eggs, it's best to weigh the sugar and make sure the egg to sugar ratio is perfect.
    Vinegar - I use distilled white vinegar for my pavlova but you can use any light colored variety. I wouldn't recommend a dark vinegar as you want a nice light colored Pavlova. 
    Tracing Your Circle - I prefer an 8 inch circle for my Pavlova as I like to keep the height low. Due to it's delicate nature, until you've perfected making Pavlova's it's best to stick to a wide round with a low height as there's less chance of breakage. Once you trace your circle, flip the parchment upside down. You'll still see the circle but the pencil lines won't transfer onto your pavlova.
    Rub The Bowl With A Lemon - this is a great tip I learnt from baker Nigella Lawson. Any grease or fat on the surface of your mixing bowl will prevent your egg whites from bulking up. The lemon helps eliminate any fat on the bowls surface and you'll get beautifully whipped egg whites.
    Add The Sugar Slowly- Adding the sugar slowly helps it mix in better and prevents all of  the air you've already whipped into the eggs  from deflating. It also helps to create a perfect glossy and sticky whipped egg white mixture that will turn into a perfect Pavlova!
    Baking The Pavlova - The key to baking a perfect Pavlova is to have a well heated oven at a high temperature and then to reduce the temperature as soon as you put the Pavlova in to bake. The high sudden heat helps set the outside so the Pavlova doesn't spread. But the slow heat and long baking time is what will make sure that you end up with the perfect texture.
    Cooling The Pavlova - Cooling the pavlova slowly is just as important as baking it at a low temperature. Cooling the pavlova in the oven over a 6 hour period prevents it from deflating and cracking. Pulling it out from the oven will shock it as the temperature change will be too drastic and alter its structure.
    Filling The Pavlova - Due to it's delicate nature, when filling your pavlova, you have to be very gentle. In the event that you need to create a cavity, be very careful when you break open the top of the shell. Also, too much filling can weigh the pavlova down and cause it to collapse so be careful when adding your filling and topping.
     
     
     

    Nutrition

    Serving: 1sliceCalories: 313kcalCarbohydrates: 54gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 42mgSodium: 74mgPotassium: 121mgFiber: 1gSugar: 51gVitamin A: 527IUVitamin C: 20mgCalcium: 33mgIron: 1mg
    Keyword citrus pavlova, cranberry pavlova, meringue, pavlova
    Tried this recipe?Let us know how it was!

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    Hi, I'm Nosheen! Welcome to my world of Authentic South Asian recipes and much
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