Orange Curd Mini Pavlova

I am so excited to share with you the absolutely divine creation that is the Orange Curd Mini Pavlova!

This delicate and heavenly dessert is a perfect balance of flavors and textures.

Imagine biting into a crisp and airy meringue, only to be greeted by a tangy orange curd that instantly melts in your mouth.

My simple step-by-step recipe will guide you through the process of creating the most delicious Pavlova effortlessly and without any hassle.

The rich sweetness of the meringue perfectly complements the rich taste of oranges.

And the velvety tenderness of the citrus curd pairs wonderfully with the unique texture of this dessert.

The vibrant candied fruits beautifully enhance the delightful shade of the orange cream, completing the composition.

You can easily prepare the delicious orange curd using this proven recipe.

Each bite brings forth a burst of flavors, leaving you utterly delighted and craving for more.

This delicacy combines orange slices and orange curd made from yolks and butter, resulting in a light and citrusy treat that is incredibly easy to make.

The citrusy notes of the curd are perfectly complemented by the sweet meringue, creating an explosion of taste buds.

It’s the perfect dessert to elevate any celebration, impressing your guests with its exquisite and beautiful presentation.

They will undoubtedly appreciate this little masterpiece.

This Orange Curd Mini Pavlova is an elegant and incredibly tasty treat.

The delicate meringue and the orange curd cream with its vibrant aroma can be prepared in advance.

Then, in just 5 minutes, this fabulous delicacy will become a stunning centerpiece on your table.

The enticing citrus aroma of the curd will surely captivate all orange lovers.

Treat yourself and your loved ones to this delightful creation, and prepare to be transported into a world of pure bliss!

how to cook Orange Curd Mini Pavlova?

STEP 1

To start, preheat the oven to 140°C (280⁰F). Grab a medium bowl and place some room temperature egg whites in it. Add a bit of citric acid and salt, then grab a mixer and beat everything until soft peaks form.

TIPS: If you’ve ever struggled with separating egg whites from the yolk, worry no more! I’ve got some handy advice that will make your life easier. Instead of going through the messy process of cracking eggs and trying to separate the whites by hand, why not use a nifty egg separator? It’s a simple tool that will save you time and effort.

TIPS: For better results when whipping egg whites, make sure to use clean, dry, and grease-free dishes. Glass or metal bowls work best, as plastic is not easy to degrease.

TIPS: Remember to take the eggs out of the refrigerator in advance so that the egg whites can reach room temperature. Cold egg whites don’t whip well.

STEP 2

Next, add some vanilla sugar to the beaten egg whites. Then, slowly add sugar, one tablespoon at a time, making sure to beat for a few seconds between each addition.

TIPS: To achieve a thick and shiny meringue, add sugar slowly. This will help increase its volume.

STEP 3

Keep beating until the sugar is completely dissolved and the mixture becomes thick and shiny.

TIPS: Now, let’s talk about making the perfect meringue. When you’re whipping up a mixture and you want to check if the sugar has dissolved completely, just rub a little bit of the mixture between your fingers. If you feel any grains of sugar, keep beating for a few more minutes until it’s smooth and silky.

TIPS: To determine if your whipped egg whites are ready, try this neat trick. Turn the bowl upside down, and if the mass stays in place, you’re good to go. Another sign of readiness is when you see stiff peaks forming on your beaters. That’s when you know you’ve achieved the perfect consistency.

TIPS: If you’re in a hurry and want your meringue to whip up faster, try using powdered sugar instead of regular sugar. It will speed up the process and give you the same delicious results.

STEP 4

Now, gently mix in some corn starch to the egg white-sugar mixture.

STEP 5

Line a baking sheet with parchment paper and secure the edges to the sheet with strokes of meringue. On the sheet, form 10-12 small meringue circles with a diameter of 8-10 cm.

TIPS: To prevent your finished meringue from sticking to the parchment paper after baking, simply grease the parchment paper with a small amount of vegetable oil. This little trick will save you from any sticky situations.

TIPS: Grab a 8-10cm round baking tin or plate and use it to draw perfect circles on your parchment paper. Once you’re done, flip the paper over and line your baking sheet with it. This way, you’ll be able to see the circles through the paper, giving your meringues a nice round shape.

STEP 6

Make a small pit in the center of each circle.

TIPS: When it comes to shaping your meringue, it’s best to use a pastry spatula. Spread the mixture evenly on a baking sheet and give it the desired shape. This method is much easier and more convenient than trying to shape it by hand.

STEP 7

Place the baking sheet with the meringues in the preheated oven at 140°C (280⁰F). Then reduce the temperature to 100°C (210⁰F) and bake for 1 hour and 15 minutes. Once done, turn off the oven and let the meringues cool inside with the oven door slightly open.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

TIPS: The color of your finished meringue is also important. It should be a beautiful white or light cream color. If it turns out brown, it means your oven temperature was too high. So, make sure to keep an eye on that thermostat!

STEP 8

While the meringues cool, peel some oranges and cut them into rings. Prepare an orange curd according to this recipe and let it cool as well.

STEP 9

Once everything is cooled, fill the meringues with the chilled orange curd and garnish them with orange slices and candied fruits.

TIPS: If you want your pavlova to be absolutely perfect, make sure you assemble it right before you’re ready to dig in. Trust me, if you do it ahead of time, that meringue is gonna get all mushy and gross. So, keep it fresh and enjoy every bite!

STEP 10

Now, it’s time to serve Orange Curd Mini Pavlova for tea. Enjoy your meal!