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Pavlova with Orange Syrup

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A crisp, marshmallow-centered pavlova topped with softly whipped cream, fresh oranges, and glossy homemade orange syrup. Bright citrus adds refreshing acidity and fragrance to balance the sweet meringue.

Ingredients

  • Large egg whites, at room temperature
  • Superfine or caster sugar
  • Cornstarch
  • White vinegar or fresh lemon juice
  • Vanilla extract
  • Fine salt
  • Fresh orange juice, for the syrup
  • Fresh orange zest, for the syrup
  • Granulated sugar, for the syrup
  • Water, for the syrup
  • Vanilla, optional for the syrup
  • Heavy whipping cream
  • Powdered sugar
  • Vanilla extract, for the cream
  • Fresh oranges
  • Fresh orange zest, for topping
  • Mint leaves, optional

Instructions

  1. Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper, draw an approximately 8-inch circle as a guide, and turn the parchment over.
  2. Place the egg whites in a completely clean, dry mixing bowl and beat until soft peaks form.
  3. Gradually add the caster sugar a little at a time while continuing to beat. Whip until the meringue is thick, glossy, and holds stiff peaks. Rub a little meringue between your fingers and continue beating if the sugar still feels noticeably grainy.
  4. Gently fold in the cornstarch, vinegar or lemon juice, vanilla extract, and a small pinch of salt.
  5. Spoon the meringue onto the prepared baking sheet within the circle. Shape it into a thick round with slightly higher sides and a shallow depression in the center.
  6. Place the pavlova in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 75 to 90 minutes. Turn off the oven, leave the door slightly open, and allow the pavlova to cool completely inside.
  7. For the orange syrup, combine fresh orange juice, granulated sugar, water, orange zest, and optional vanilla in a small saucepan. Simmer gently for 8 to 12 minutes, until slightly reduced and lightly syrupy. Remove from the heat and cool completely.
  8. Just before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  9. Carefully transfer the cooled pavlova to a serving plate. Spoon the whipped cream into the center and spread it loosely toward the edges.
  10. Arrange fresh orange segments or slices over the cream. Drizzle with the cooled orange syrup and finish with fresh orange zest and optional mint leaves. Serve shortly after assembling.

Notes

  • A few cracks in the pavlova are normal and contribute to its rustic appearance.
  • Cool the pavlova gradually in the switched-off oven to reduce large cracks caused by sudden temperature changes.
  • Store an undecorated pavlova shell in an airtight container in a cool, dry place at room temperature for up to 1 to 2 days.
  • Keep the orange syrup refrigerated separately for up to 5 days.
  • Add the whipped cream, fresh oranges, and syrup shortly before serving to preserve the crisp meringue exterior.
  • For a mixed citrus variation, use blood oranges, mandarins, or grapefruit with the oranges.
  • Mascarpone can be mixed with the whipped cream for a richer topping.
  • Toasted pistachios or sliced almonds can be scattered over the finished pavlova for additional crunch.
  • A small amount of orange blossom water can be added to the cooled syrup for a floral variation.
  • Once assembled, refrigerate leftovers and consume within about 24 hours.

Nutrition

Find it online: https://thefamilycooking.com/pavlova-with-orange-syrup/