Orange, cardamom and pistachio pavlova crown recipe
With zesty segments of orange and crushed pistachios this easy Christmas Pavlova is the perfect pud for the big day See method
- 100g demerara sugar
- 225g caster sugar
- 4 medium eggs, separated, 2 egg yolks reserved
- ¼ tsp cream of tartar or 1 tbsp white wine vinegar
- 8 cardamom pods, 3 lightly crushed, seeds removed from the rest and crushed
- 20g pistachios, finely crushed
- 2 oranges
- 100g extra-thick brandy cream
For the orange curd
- 100ml fresh orange juice (from roughly 1 orange)
- 25ml lemon juice (from roughly 1 lemon)
- 40g unsalted butter
- 1 tbsp cornflour
Each serving contains
of the reference intake
- Preheat the oven to gas 6, 200°C, fan 180°C and line a large baking sheet with nonstick baking paper. Mix the demerara sugar with 125g caster sugar and spread out on the sheet; bake for 7 mins, then use the paper to carefully pour the sugar into a jug. Reduce the oven to gas 1, 140°C, fan 120°C.
- Meanwhile, whisk the egg whites and cream of tartar in a large, non-plastic mixing bowl on a low speed with an electric whisk for 1 min, then increase the speed to medium-high and continue to whisk for 2-3 mins or until stiff peaks form. Still whisking the egg whites, slowly add the warm sugar a little at a time, whisking after each addition until the mixture forms stiff peaks again. Once all the sugar has been incorporated, increase the speed to high and whisk for 5 mins or until very stiff and glossy and the sugar has mostly dissolved. Fold in the ground cardamom seeds.
- Spoon just under half the meringue into a large disposable piping bag and cut a 3cm opening; set aside. Spoon the rest of the meringue onto the lined baking sheet in a deep, flat circle (about 18cm). Pipe the remaining meringue in 12 ‘towers’ about 4cm high around the edge to create a strong rim that will hold the filling. Sprinkle the peaks with 10g pistachios and bake for 1 hr. Turn the oven off and leave the meringue inside to cool for at least 2½ hrs (or overnight).
- Meanwhile, make the orange curd. Put the orange juice in a saucepan with the lemon juice, butter and 50g caster sugar and heat gently to melt. Increase the heat to medium, bring to a simmer, then remove from the heat.
- Whisk the 2 egg yolks and cornflour into a mixing bowl. Slowly pour the juice mixture over the egg mix, whisking continuously until well combined. Return the mixture to the pan and bring to a simmer over a medium heat, whisking all the time. Bubble gently for 1-2 mins until thickened.
- Pass through a fine sieve to remove any lumps. Cover with clingfilm (touching the surface of the curd); set aside to cool completely.
- Use a small, sharp knife to top and tail the oranges, then remove the skin and pith. Slice into 5mm rounds; transfer to a bowl with any juice and set aside.
- Put the remaining 50g caster sugar in a small saucepan with 50ml water and the crushed cardamom pods. Heat gently to dissolve the sugar, then increase the heat to high and bubble for 3 mins until thickened and syrupy. Set aside to cool for 15 mins, then pour over the orange segments. Cover and chill for 30 mins or until needed.
- To serve, softly whip the brandy cream and swirl through 3 tbsp orange curd; spoon into the middle of the meringue. Top with the remaining curd and the orange slices and scatter with the remaining pistachios.
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