I’m coming at you today with a heavenly dessert that would be the perfect addition to your Mother’s Day brunch: Orange Curd Pavlova with Whipped Cream and Blackberries. Pavlovas are meringue delights, crispy on the outside but soft and pillowy in the middle. They can be topped with whipped cream, berries and fruit curd fillings, like Cara Cara Orange Curd. Possibly named for Anna Pavlova, but who knows? What I do know is this, Pavlovas are darn tasty.
I have been a little afraid of tackling this dessert because the process seems a little daunting. I was totally worried about messing it up. Well, I confess that did mess up. The first time around, I got flustered trying to figure out what exactly “stiff peaks” were supposed to look like that I forgot to add the cornstarch and the vinegar. Fortunately, I realized this not long after I put it in the oven, so I didn’t waste a ton of time waiting for it to bake. I had to scrap that one and start over. Bummer!
But, I was determined to get it right and make this pavlova thing that I have pinned a million times and have been dreaming of making for quite some time.
The final result on the do-over round and what you see here, turned out perfectly. It’s one of those recipes that you do have to follow exactly. I recommend watching this video of Ina Garten because it’s so helpful in showing how to whip the egg whites and what they should look like when it’s time to pile the meringue on a baking sheet lined with parchment. But, I decided to bake mine at a little bit higher temperature, based on this recipe.
Once assembled, this Orange Curd Pavlova with Whipped Cream and Blackberries is beautiful and delicious. Make it for your Mom, your sister, your friends or even just yourself!
Orange Curd Pavlova with Whipped Cream and Blackberries
Ingredients
- 4 egg whites room temperature
- Pinch of salt
- 1 ¼ cups granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon white-wine vinegar
- 1/4 tsp vanilla extract
- 1 cup heavy cream
- 1 TBSP sugar
- 1 tsp vanilla extract
- Cara Cara Orange Curd
Instructions
- Pre-heat your oven to 350 degrees.
- Prepare a sheet of parchment paper, by drawing a 8-9" circle on it with a pencil. You can use a dinner plate as a template. Place parchment on a baking sheet.
- In the bowl of a mixer, combine egg whites and salt. Using a whisk attachment, beat on high.
- When mixture becomes satiny, begin adding sugar a little bit at a time. Beat until stiff peaks form and mixture is shiny.
- Gently fold in cornstarch, vinegar and vanilla.
- Pour meringue onto the parchment in the center of the circle in a big mound. Spread it out with a spatula, making a disk that is flat on the top with a little lip around the edges. It should like a large birds nest.
- Place meringue in the oven and turn the temperature down to 300 degrees. Bake for an hour and fifteen minutes. Then, turn off the oven and let meringue cool in the oven for an hour.
- Prepare whipped cream: put heavy cream into the bowl of a mixer fitted with a whisk attachment. Whip until it begins to thicken. Slowly add in sugar vanilla. Beat until soft peaks form.
- To serve: carefully remove meringue from parchment and place on a serving plate. Top with whipped cream. Then spread the orange curd over the cream. Top with fresh blackberries.
- Serve immediately.
