Name: Pavlova with Winter Fruits
Prep time: 30 min
Cook time: 30 min
Yield: 3
Ingredients: Egg whites, at room temperature - 4; White sugar - ¾ cup; Superfine sugar - ¼ cup; Cornstarch - 1 ½ teaspoons; Orange blossom water (Optional) - ½ teaspoon; White vinegar - ½ teaspoon; Lemons, zested and juiced - 3; White sugar - ⅓ cup; Egg yolks - 4 large; Sea salt - 1 pinch; Coconut oil, at room temperature - 3 tablespoons; Heavy cream - 1 cup; Confectioners' sugar - 2 tablespoons; Orange blossom water (Optional) - 1 teaspoon; Pink grapefruit, peeled and sliced crosswise - 1; Orange, peeled and sliced crosswise - 1; Ripe Fuyu persimmon, peeled and thinly sliced - 1; Pomegranate, seeded - ½

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pavlova with Winter Fruits

1. Egg whites, at room temperature - 4

2. White sugar - ¾ cup

3. Superfine sugar - ¼ cup

4. Cornstarch - 1 ½ teaspoons

5. Orange blossom water (Optional) - ½ teaspoon

6. White vinegar - ½ teaspoon

7. Lemons, zested and juiced - 3

8. White sugar - ⅓ cup

9. Egg yolks - 4 large

10. Sea salt - 1 pinch

11. Coconut oil, at room temperature - 3 tablespoons

12. Heavy cream - 1 cup

13. Confectioners' sugar - 2 tablespoons

14. Orange blossom water (Optional) - 1 teaspoon

15. Pink grapefruit, peeled and sliced crosswise - 1

16. Orange, peeled and sliced crosswise - 1

17. Ripe Fuyu persimmon, peeled and thinly sliced - 1

18. Pomegranate, seeded - ½

How to cook deliciously - Pavlova with Winter Fruits

1. Stage

Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over.

2. Stage

Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar.

3. Stage

Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling.

4. Stage

Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour.

5. Stage

Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer.

6. Stage

Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.

7. Stage

Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator.

8. Stage

Turn off oven and keep meringues inside until completely dry, about 1 hour.

9. Stage

Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form.

10. Stage

Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.