When I think of spring I think of days getting longer, sunshine, crisp cool air, flowers blooming, trees budding and babies.
Happy Easter & Passover
A poem to welcome spring…
“O, how this spring of love resembleth
The uncertain glory of an April day;
Which now shows all the beauty of the sun,
And by and by a cloud takes all away.” ~ William Shakespeare
Pavlova with Orange Curd & Chocolate Pistachio Crumble Topping
Here’s what you’ll need:
For the Meringue:
5 large egg whites, room temperature – (save the yolks for the orange curd)
Pinch of cream of tartar
3/4 cup granulated sugar
For the Orange Curd:
3/4 cup granulated sugar
8 large egg yolks
2 tablespoons of orange zest
1/2 cup fresh squeezed orange juice
1/4 cup lemon juice
dash of table salt
For the Chocolate Pistachio Crumble Topping
1/4 cup pistachios, finely chopped
6 ounces dark chocolate
Preparing the Meringue:
It’s traditional to bake meringues at a low temperature to maintain its white color. It’s also recommended to leave overnight in the oven to cool and dry completely.
Preheat oven to 200 degrees. Taking a piece of parchment paper large enough to line a baking sheet. Trace a 10 inch circle on one side, turnover and place the parchment paper on baking sheet, set aside.
In a large bowl, using an electric mixer, beat egg whites and pinch of tartar on high until soft peak form, about 2 minutes. With mixer running, add granulated sugar in a slow, steady stream and continue to beat on high until peaks are stiff and glossy and the sugar has dissolved. About 5 minutes.
With a spatula, gently shape meringue into a round on the parchment lined sheet, using the circle as the guid; smooth top and slightly concave the center. Bake meringue until outside is dry. About 2 hours. Turn off the oven and let meringue cool completely in the oven, about 5 hours or overnight.
Preparing the Orange Curd:
In a medium saucepan, off heat, whisk together granulated sugar and egg yolks, and orange zest; whisk in orange and lemon juices and the pinch of salt. Place on medium-high heat and cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around the edge of the pan, about 5 minutes (do not let boil). Immediately remove pan from heat while whisking.
Pour through a fine mesh sieve into a heatproof bowl, pressing on curd with a rubber spatula. Press plastic wrap against the surface; refrigerate until cool, 30 minutes. May prepare in advanced. Orange curd may be kept up to 2 weeks.
Preparing the Chocolate Pistachio Crumble Topping:
Melt chocolate in a saucepan, add the finely chopped pistachios, once melted remove from heat and pour and spread onto parchment paper, allow to dry and harden. Once dry, take a knife and chop chocolate into rough little pieces.
Assembling the Pavlova:
Gently peel the meringue from parchment paper and transfer to dessert platter. Spoon the orange curd in and layer on top, sprinkle chocolate pistachio crumble on top. Serve immediately.
* recipe adapted from Martha Stewart, Everyday, Issue 88