Happy Monday everyone! I’m over here starting my week off full of bright, wonderful colors. I mean look at this!
Well I hope your weekend was as enjoyable as mine was.
We had a great Paddy’s, we got to attend our neighborhood Paddy’s party filled with Corned Beef and Applewood Smoked Kraut – which was a good as it sounds! Chris and I also got started on some Spring/Summer projects we’ve wanted to get done since buying our first house last fall. That involved going to Lowes where we ended up being those crazy people with 1 cart, and 2 trollies filled to the brim with wood, power tools, grass seed and almost everything in-between. Thankfully it all fit in our car – shout out to our Subaru Outback!
After spending Saturday eating heavy food and then building a work bench and fertilizing the lawn on Sunday I wanted something sweet to cap off the weekend that didn’t take a lot of time or energy.
Enter the light as air dessert; pavlova.
What is a pavlova you might ask? Well I’ll tell you a Pavlova is a meringue-based dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream.
Delicious sounding right?!
Pavlovas are one of my go to desserts when I have too many berries but I thought why not use up all the citrus I had laying around the house instead.
With tomorrow being the official last day of Winter and first day of Spring I wanted a Winter Citrus Pavlova to perfectly bridge to two seasons. Winter Citrus are bright and visual beautiful with the stunning colors or blood oranges and ruby red grapefruits. I used clementines as well (since we always have them around the house for snacks) and they ended up adding a gorgeous vibrant orange that even the oranges could compete with!
I also decided that this pavlova needed to be topped with not only an orange curd but also cardamom cream, partly because cardamom goes really well with citrus and partly because I like feeling real fancy!
I’m really glad I capped my weekend off with this fun and light dessert. I hope you you give it a go!
- 2 egg whites (reserve yolks for curd)
- 1/2 cup white sugar
- 1 tsp cornstarch
- 1/2 tsp lemon juice
- pinch of salt
- 1/2 a ruby red grape fruit peeled and cut into supremes
- 1 clementine peeled and sliced crosswise
- 1 blood orange peeled and cut into supremes
- 1 cava or regular orange peeled and sliced cross wise
- 2 egg yolks
- 1/2 cup orange juice, about 2 oranges
- zest from 1 orange
- squeeze of lemon juice
- 1/3 cup sugar
- 1 teaspoons cornstarch
- 1/4 cup unsalted butter, cubed
- 1/2 pint heavy whipping cream
- 1 tsp ground cardamom
- 1 tbs powdered sugar
- Preheat oven to 300 F.
- While oven preheats whip your eggs whites. Beat egg whites on medium high until thick. With the motor still running, add the sugar very slowly a little at a time.
- Add cornstarch and continue to beat until mixture is glossy and stiff peaks form.
- Line a baking sheet with parchment paper and spread beaten egg whites to form a 9 inch circle. Use a spoon to make a well in the center of the meringue.
- Bake for 1 hour or until meringue is very light brown and dried out.
- Let cool completely before assembling.
- Combine the zest, juices, sugar, cornstarch, and egg yolks in a small saucepan and whisk until combined. Cook over medium/low heat until mixture just begins to bubble. Once bubbling add the butter and cook over medium/low heat. Whisk until thickened, about 5 minutes.
- Cover with plastic wrap and allow to cook to room temp.
- Whip cream with ground cardamom and sugar until it holds soft peaks.
- Layer the orange curd and cardamom cream onto the pavlova.
- Garnish with sliced grapefruit, clementine, orange and blood orange.
- Pavlovas can be stored at room temperature in an airtight container for up to three days.