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Orange Curd Pavlova with Whipped Cream and Blackberries

Ingredients

  • 4 egg whites room temperature
  • Pinch of salt
  • 1 ΒΌ 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.