Pavlova with orange curd, whipped cream, oranges, and persimmons

Name: Pavlova with orange curd, whipped cream, oranges, and persimmons - Codruta F.
Ingredients: For meringue: 4 egg whites; 150 g powdered sugar; a pinch of salt; 2 tablespoons cornstarch; 1 tablespoon rose water; 2 tablespoons lemon juice. For whipped cream: 200 ml whipping cream; 100 g mascarpone; 2 tablespoons sugar. For orange curd; you can find the recipe here: use about 150 g of the cream. For topping: 1 persimmon; 1 orange or tangerine. For decoration: rose buds + petals.

Dessert - Pavlova with orange curd, whipped cream, oranges, and persimmons by Codruta F. - Recipia

Pavlova with orange curd, whipped cream, oranges, and persimmons: a refined dessert that combines textures and flavors, ideal for special occasions as well as for moments of personal indulgence. With a crispy exterior and a soft interior, Pavlova is a symbol of elegance in the world of desserts. The origins of this delicacy are shrouded in mystery and are associated with a celebration of beauty, being dedicated to a famous ballerina. Today, we will prepare it in our style, with a personal touch and fresh ingredients. Preparation time: 20 minutes Baking time: 1 hour Total time: 1 hour and 20 minutes Number of servings: 8 Ingredients For the meringue: - 4 egg whites (approximately 120g) - 150g powdered sugar - A pinch of salt - 2 tablespoons cornstarch - 1 tablespoon rose water - 2 tablespoons lemon juice For the whipped cream: - 200ml heavy cream - 100g mascarpone - 2 tablespoons sugar For the orange curd: - Approximately 150g of the orange curd recipe (see detailed recipe below) For topping: - 1 persimmon - 1 orange or tangerine For decoration: - Rosebuds and red rose petals Preparing the meringue 1. Preparing the ingredients: Ensure that the egg whites are at room temperature. This step is essential for achieving optimal meringue, as room temperature egg whites will beat better and incorporate air more easily. 2. Beating the egg whites: In a clean bowl, add the egg whites and a pinch of salt. Use a stand mixer to beat them on medium speed. After a few seconds, when they become frothy, start adding the powdered sugar gradually, one tablespoon at a time. Continue mixing until the meringue becomes glossy and firm, and the sugar is completely dissolved. 3. Adding flavors: Add the lemon juice and rose water, mixing for another 2-3 minutes. These ingredients not only add flavor but also help stabilize the meringue. 4. Incorporating cornstarch: Finally, add the cornstarch and mix until fully incorporated. 5. Forming the meringue: On a sheet of parchment paper, draw a circle with a diameter of 24 cm, using a template or a bowl. Turn the paper over so that the drawing is on the underside. Place the meringue in the center of the circle and use a spoon to spread it evenly, raising the edges to form a slight indentation in the center. 6. Baking the meringue: Preheat the oven to 100°C and place the tray with the meringue inside. Bake for 30 minutes, then increase the temperature to 110°C and bake for another 40 minutes, without opening the oven door. When the time is up, turn off the oven and let the meringue cool completely inside, preferably overnight. Preparing the whipped cream 1. Whipping the cream: In a cold bowl, add the heavy cream and sugar. Use a mixer to whip the cream until it becomes firm, but do not over-whip it, as it will become grainy. 2. Incorporating the mascarpone: Add the mascarpone and mix gently until everything is well combined. The cream should be light and airy. Assembling the Pavlova 1. Filling the meringue: Place the meringue on a serving platter. Spread the whipped cream evenly on top of the meringue, leaving a small space around the edges for an elegant appearance. 2. Adding the orange curd: Pour about 100g of the orange curd over the whipped cream and use a fork to gently swirl it, creating a marbled effect. 3. Decorating with fruit: Peel the persimmon and orange/tangerine, then cut them into small cubes. Sprinkle them over the orange curd. You can also add some orange curd around the edges for a nice visual effect. 4. Finalizing the decoration: Use rosebuds and petals to decorate the Pavlova. This will not only add a special appearance but also bring a delicate floral aroma. 5. Chilling: Place the dessert in the refrigerator for at least 2 hours before serving, to set and combine the flavors. Serving and variations Pavlova with orange curd and fruit can be served plain or with a berry sauce for an extra touch of acidity. You can replace the persimmon with other juicy fruits, such as kiwi or mango, to achieve different flavors. Frequently asked questions 1. Why did my meringue not turn out? - Ensure that all utensils are dry and clean. Residues of grease or water can affect the stability of the meringue. Use a quality stand mixer or handheld mixer for the best results. 2. Can I use regular sugar instead of powdered sugar? - It is recommended to use powdered sugar, as it dissolves more quickly and helps achieve a fine texture. 3. How can I store Pavlova? - Pavlova is best served fresh, but it can be stored in the refrigerator for a day. It is recommended not to add the fruits until serving to prevent the meringue from becoming soggy. Nutritional benefits Pavlova is a relatively light dessert, considering that the meringue contains only egg whites. It is a source of protein and, depending on the fruits used, can add beneficial vitamins and antioxidants. The use of whipped cream and mascarpone contributes to a rich texture, but it should be consumed in moderation due to their fat content. I encourage you to try this Pavlova recipe with orange curd, whipped cream, oranges, and persimmons, and enjoy its refinement. Don’t forget to share the result with your loved ones, as such a special dessert deserves to be savored together!

Pavlova with orange curd, whipped cream, oranges, and persimmons

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