Blood Orange and Rose Pavlova
A delicious pavlova. I've made mine with blood oranges but you can use almost any fruit - strawberries, raspberries, mango and passion fruit all work well too!
6 Egg Whites 1/4 tsp Cream of Tartar 1 tsp Vanilla Extract 225g Caster Sugar 80g Soft Brown Sugar 1 tsp Cornflour 2 tbsp Arrowroot Rose Water 2 tsp Willys Apple Cider Vinegar
To serve
300ml Cream 150g Greek Yoghurt 500g Blood Oranges, peeled and sliced 3-4 mm 1–2 tbsp Honey Chopped Pistachio
Preheat the oven to 200°C.
Beat the egg whites with the cream of tartar, vanilla and 3 drops of rose water from a pipette until stiff peaks form. Adding the caster sugar and brown sugar slowly.
Halfway through add the arrowroot, corn flour, and apple cider vinegar.
Continue whisking the egg whites, adding the sugar 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy and forms lovely soft peaks.
Using a large kitchen spoon, scoop out a portion of the whipped whites.
I like them to be free form so just with a quick flick of the wrist, dollop the meringue mix sideways of the spoon.
Place in the oven and reduce the temperature immediately to 120°C. Bake for 1 hour, then turn off the oven, prop the door ajar and leave the pavlova inside until completely cooled.
Lightly whip the cream and yoghurt together and using a table spoon, pop a tablespoon of the mix onto the cool meringue.
Toss the sliced blood orange in the honey and arrange over the top of each pavlova. Sprinkle with a handful of chopped pistachio and serve.
ingredients
Egg Whites
Cream of Tartar
Vanilla Extract
Caster Sugar
Soft Brown Sugar
Cornflour
Arrowroot
Rose Water
Cream
Greek Yoghurt
Blood Oranges, peeled and sliced 3-4 mm
Honey
Chopped Pistachio