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
11 thoughts on “Pavlova with Orange Curd & Chocolate Pistachio Crumble Topping”
Your pavlova looks wonderful! Love the orange curd topping and be still my heart with the chocolate pistachio crumble! Happy Easter.
What a divine pavlova – to celebrate Easter I too made one 😀
Choc Chip Uru
Beautiful pavlova and some of my favorite flavors chocolate, orange and pistachio’s. This is so elegant.
Oh, gosh…how gorgeous! Your pavlova is beautiful…and you’ve inspired me to try some new toppings. Enjoy your holiday weekend, my friend.
Pavlova are one of the chicest dessert…
this looks fabulous!!
A very Happy Easter my dear…
Love your poem and post. The recipe looks fantastic!
Pavs are always so luscious looking I just want to dive in!
omg, this looks so beautiful and sounds absolutely divine! love it!
Fabulous ! Pavlova is such a classy dessert and you have done a great job here 🙂
I am so excited to make my first Pavlova! This flavor combination sounds really lovely:-) Beautiful, Hugs, Terra
Oh G! This is absolutely amazing. You have done a fabulous job of this. Not only does it look gorgeous but the flavors are just perfect.