I made this lovely Winter version of Pavlova before Christmas, and if I had had time to post it before the holiday season I would have aptly named it Christmas Pavlova, but, as it’s now February, I think Winter Pavlova is more fitting. Clementines are still in season so nothing’s stopping you to make it right away. Or why not try it with blood oranges?
Scandelights’ Winter Pavlova, serves 10
50 g butter
100 ml caster sugar (80 g)
3 small clementines (or 2 larger ones)
140 g egg whites (4)
220 g caster sugar
8 g / 1 tbsp corn flour
4 g / 1 tsp white wine vinegar
3 dl whipping or double cream
1 packet pomegranate seeds
4 clementines, cut into fillets (i.e. the wedges without the membranes)
Zest the clementines and squeeze out the juice. Place in a saucepan with the butter and half the sugar. Heat up until the butter and sugar has dissolved. Leave to cool.
Beat egg and remaining sugar pale and fluffy and add to the saucepan. Let the mixture thicken on low heat while stirring. It must not boil. Leave to cool. Store in the fridge.
Beat the egg whites until foamy and add the sugar bit by bit while beating until stiff peaks. Add corn flour and vinegar and fold it in with a spatula.
Divide the meringue in two, shaping two circles on two parchment clad baking trays.
Bake in the middle of the oven, for 60 minutes. Turn the oven off and leave the meringues in the cooling oven with the door open until the oven has cooled down.
Lightly whip the cream and cut the clementines into fillets (peel it, keep it whole and place a knife on either side of each membrane, cutting out membrane-free wedges). Place one meringue round on a cake plate. Spread with clementine curd. Spread with whipped cream and place the other meringue round on top. Spread with whipped cream and decorate with clementine fillets and pomegranate seeds.