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Pavlova With Caramelised Walnut And Sugared Citrus

December 24, 2020Recipes, Seasonal
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I have been introduced to a pavlova for the first time around six or seven years ago. For someone that loved a good meringue it was love at first sight. And what better time to bake something so glorious than for Christmas?

When I think about Christmas though, the first thing that comes to mind is a large table full of food and my family sitting around. Food has always been a spotlight, mostly during the festivities.

pavlova

Of all the sweets we usually have during Christmas, Pandoro and Torrone are usually the ones you can always find. Not exactly the same, but why not try something new?

So here’s the recipe from Saltnpepperhere. It’s easy and delicious! All you will have to do is arm yourself with patience because it does take quite a lot to cook, but nothing a good book can’t help with!

Pavlova With Glazed Walnuts And Sugared Citrus

pavlova

A delicious recipe from Saltnpepperhere

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

  • FOR THE MERINGUE:
  • 4 large fridge-cold egg whites (147 ml)
  • 1 cup superfine caster sugar
  • 1 tsp white vinegar OR pinch cream of tartar
  • FOR TOPPING:
  • 1.5 cup whipping cream (350 ml)
  • 1/2 tsp vanilla extract
  • 10 walnut halves
  • FOR CARAMEL :
  • 250 g white sugar
  • FOR SUGARED FRUITS:
  • 100 g brown sugar
  • 2 tbs honey
  • 1 lemon
  • 1 orange

Instructions

  1. Before starting, make sure your bowl and whisk are clean of any water or grease. In a large bowl, divide the yolk and the white of the eggs while still cold. Make sure no yolk is inside as it will impact the meringue. Leave the whites to cool to room temperature to get them fluffier later.
  2. In the meantime, preheat the oven to 350 F. Draw an 8 inches circle on a sheet of parchment paper. Flip the drawn side on the baking tray.
  3. Whisk the egg whites on high until you reach soft peaks - the whites are starting to hold but don't stand on their own. Add the sugar gradually by the spoon. Continue beating the mix for another 2-3 minutes after you added all the sugar until thick and glossy and all the sugar is dissolved. Rub a bit of it between your fingers to make sure the sugar is dissolved. Stir the vinegar OR cream of tartar until mixed.
  4. Dab a bit of meringue on the four underside corner of the parchment paper to avoid it from lifting. Scoop half of the meringue on the centre of the circle and start shaping with a spatula. Add the rest of the meringue and create some waves on the side. In the centre, create an inch deep space where you're going to add your filling.
  5. TURN THE OVEN DOWN TO 250 F. Bake without opening the oven for 1.5 hours. Turn off the oven at the end and wedge a wooden spoon to keep the oven door slightly ajar. Let the pavlova rest to completely cool down (it will take around 3 hours) or leave overnight to fill the day after. If in a hurry you can cool it down outside on a rack, but it might crack more.
  6. When ready to decorate, in a small pot over low heat add the sugar and let it caramelise (it will take around 15 minutes). Keeping it on low heat while using it and check it oven as it can burn easily. Dip the walnut one by one and leave to dry on parchment paper. If you have any excess of caramel, you can spread it on the paper or form strings of it to decorate.
  7. Slice the lemon and the orange and place them on some parchment-covered baking trays. Cover with sugar and honey. Bake at 380 F for 20 minutes, turn them around and bake for another 10 minutes.
  8. Whip the cream in a bowl until thick, then add the vanilla and mix well. Once ready to serve, spoon the whipped cream in the middle of the meringue where you previously left space. Arrange the sugared citruses and walnuts on top. Add the remaining caramel decorations on top.

Notes

The original recipe calls for two different meringue circles, but I opted for a single one as it served better the idea I had in mind.

Category: Sweet

Pavlova is a world-famous delight of crisp outside and soft inside that you can’t pass. Created during the 1920s in honour of Russian ballerina Anna Pavlova during her tours of New Zeland and Australia.

No matter the fact that it’s been a hundred years from its creation, pavlova still goes strong and it’s traditional during Christmas – but also eaten during the rest of the year. Because why limiting it just for a day?

Hope you enjoyed this recipe. Let me know in the comments if you have already found your perfect combo for your pavlova or have any ideas to suggest. I am always open to trying something new!

And if you still have any doubts or spot to fill on the table, check some more Christmas recipes over here! And some more entertaining ideas for the holidays over here!

Hope you’re all having a great Christmas Eve that you’re with your loved ones or alone. Stay safe and enjoy!

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About Cristina

Cristina lives in her own little world full of sarcasm, bad jokes to which she only laughs, books and music. She is an aspiring writer and lovers of stories. Makes a mean Teriyaki sauce even though she's pretty much hopeless in the kitchen. She is the youngest of the bunch and the one to most probably flip you her middle finger if spoken to before her daily coffee dose.

Previous Post: « Table Setting For Christmas Day
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Reader Interactions

Comments

  1. Jodie | That Happy Reader

    December 24, 2020 at 14:31

    My Mom has made Pavlova a few times and I have enjoyed it! This is a different twist on her recipe and I appreciate you sharing it!

    0
    Reply
    • Cristina

      December 24, 2020 at 16:17

      Thank you so much, Jodie! It was a great surprise for me too! Hope you have a nice Christmas x

      0
      Reply

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I wish I could remember where this beautiful building was exactly placed, but rest assured it stands proudly. Berlin is a very beautiful city, with lots of history, and a great coffee & food scene. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We can’t wait to go back to visit it once again! ✨ ✨ ✨⠀⠀⠀⠀⠀⠀⠀⠀⠀
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First up is our beloved #Rome , which during winter has less tourists, which means we could take this beautiful shot of the Trevi Fountain. ⛲️ 
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Which was your last place of travel?✨✨
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Cristina has you covered with her famous #macandcheese! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It is utterly delicious and you will be longing for it when it’s not there.🥘🥘⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Link in bio 👆🏻👆🏻 for the recipe!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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    Eeeehm yes. I know what you’re thinking. Look at Eeeehm yes. I know what you’re thinking. Look at all those stickers on your laptops. 😂😂⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Well, truth be told, we love them! And I know it will make purists cringe, but what can we say... you do you, guuurl👸🏼👸🏼⠀⠀⠀⠀⠀⠀⠀⠀⠀
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So in honour of #stickerday, here is most of the amazing stickers we have collected through the years, from amazing small businesses.✨✨⠀⠀⠀⠀⠀⠀⠀⠀⠀
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    🪴🪴 “Plants Make People Better” 🪴🪴⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Whomever said this couldn’t be more right! We love our little plants and our little corner with them. The house is almost full with little succulents and greens, so much that @simonarosano has been banned from buying anymore. 🙊🙊⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Literally guys, there’s no more space for them... anyway, all this to say, take care of them and they’ll take care of you!🍀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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