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Vanilla Pavlova with Blood Orange Curd | Taste and Tipple

Vanilla Pavlova with Blood Orange Curd

Course Dessert, Gluten Free
Prep Time 30 minutes
Cook Time 2 hours
Cooling Time 2 hours
Total Time 4 hours 30 minutes
Servings 6 pavlovas
Author Yvonne Langen


Vanilla Pavlova

  • 4 egg whites at room temperature (you can save the yolks for the blood orange curd recipe below)
  • 1 cup sugar preferably superfine
  • 1/4 teaspoons salt
  • 1/4 teaspoons cream of tartar
  • 1 tsp vanilla

Blood Orange Curd

  • Blood orange zest from two blood oranges
  • 1/2 cup blood orange juice about 4 blood oranges
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • 2 teaspoons cornstarch
  • 1 whole egg plus three yolks
  • 1/4 cup unsalted butter cubed


Vanilla Pavlova

  1. Beat room temperature egg whites on medium-high until thick. With the motor running, add the sugar very slowly.
  2. Add salt, cream of tartar and the vanilla. Continue beating on high until mixture is glossy and stiff peaks form.

  3. Drop 6 scoops of the mixture, about 1/2 cup each, onto a parchment paper lined baking sheet. Use a spoon to make a well in the center of each pavlova.

  4. Bake for 2 hours at 200° Fahrenheit. Turn the oven off and allow pavlovas to cool in the oven with the door ajar for 2 more hours. A wooden spoon works well to keep the door open. Pavlovas can be stored at room temperature in an airtight container for up to three days.

Blood Orange Curd

  1. Combine the zest, juices, sugar, cornstarch, and eggs in a small saucepan and whisk until combined. Add the butter and cook over medium/low heat. Whisk until thickened, about 10 minutes.
  2. Allow cooling to room temp. You can refrigerate until ready to use, up to three days.

Recipe Notes

Recipe adapted from: Egan, Kelly. "Blood Orange Curd Topped Vanilla Bean Pavlovas." Side of Sweet.