Clementine Curd Pavlova
6-9
30 minutes
90 minutes
A show-stopping dessert that balances crisp meringue, silky cream, and the bright citrus tang of our Thursday Cottage clementine curd. Perfect for festive gatherings or summer celebrations, this pavlova is as beautiful as it is delicious.
Ingredients
140g egg whites
220g caster sugar
5g cornflour
5g white vinegar
1tsp vanilla extract
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150g Thursday Cottage Clementine Curd
300ml whipping cream
120g fresh clementine segments
60g cranberries
Directions
Preheat the oven to 120C/100C (fan)/gas mark 1/2.
Draw a 25cm wide star on a sheet of baking paper. Turn it over and place it ink/pencil side down on your baking sheet.
Whip the egg whites to soft peaks. Add the sugar a tablespoon at a time, whisking generously in between additions. Once all of the sugar has been incorporated, increase the speed and whisk for a further 5 minutes.
Fold in the cornflour, vinegar, and vanilla. If they meringue looks loose at any point, whisk in an extra spoonful of sugar.
Transfer the meringue to a piping bag fitted with a large, flat nozzle. Pipe stripes of meringue over the star template until well covered. If you don’t have a flat nozzle, just snip the end off the bag and pipe blobs of meringue until the star template is covered.
Bake in the oven for 90 minutes. Turn off the heat and leave the meringue to cool in the oven with the door slightly a jar.
When the meringue is completely cool, whip the cream and pipe over the top of the star.
Pipe or drizzle the Thursday Cottage Clementine Curd over the cream. Top with the clementine slices and cranberries.
Dust with icing sugar and keep refrigerated until serving.
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