Vanilla Pavlova with Cara Cara Orange and Candied Buddha Hand

Vanilla Pavlova with Cara Cara Orange and Candied Buddha Hand

Here is the classic meringue dessert. Meringue is actually not one of my favorite desserts but this one was really exceptional. I didn’t grow up on meringues and that is probably one of the reasons it isn’t my top dessert. My wife on the other hand loves meringue and gets it whenever she can. We just got back from Italy where she ordered a similar dessert twice. Pavlova is normally a meringue that is baked and the outer shell of the meringue is hard and crunchy while the center has that gooey, marshmallow type consistency. Here is the recipe I hope you enjoy it!

Vanilla Pavlova with Cara Cara sorbet and anglaise 

Orange sorbet
2 1/2 cup water
2 cups sugar
4 Cara cara oranges peeled and deseeded
2 zested Cara Cara

8 egg whites
2 1/4 cup of sugar
1 tsp of vanilla bean
1 tbsp plus 1 tsp of corn starch
1/2 lemon juiced

1 cup of cara cara orange segments

Candied buddha hand
1 buddha hand sliced 1/8 inch thick
1 1/4 cup water
3/4 cup sugar

Creme Anglaise
1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar

Preheat oven to 350

For the pavlova,

Add egg whites and vanilla to a stand mixing bowl.  Beat the egg whites until soft peaks start to form then slowly add the sugar to the egg whites and beat until the meringue is stiff and shiny ( about 3-4 minutes.  Then fold in the cornstarch and lemon juice. Once well incorporated place the meringue into a pastry bag with a plain tip. Then on a sheet pan lined with parchment paper you can pipe out individual meringues in a circular motion.

Place the sheet pan in oven and immediately turn down to 300 and cook for 1 hour and 15 mins.  Turn off oven and allow to cool completely in the oven.  Should look something like this.

pavlova meringue.JPG

For the Preserve,

Bring small pot of water to a boil, place the sliced buddha hand in the boiling water and blanch for 3 seconds.  Strain off the water.  Repeat the same step two more times blanching and staring the buddha hand slices.  after 3 times add the measured water and sugar and bring to a boil.  Add the buddha's hand blanched slices to the pot.  Cook for 5-10 minutes and then pour into a preserve jar seal properly. 

For the Sorbet,

Place sugar and water in a pot and bring to a boil.  Turn down to a simmer and cook for 5 minutes.  Turn off the heat and cool completely.  Then puree with oranges and zest.  Strain the mixture if you desire.  Then pour into a ice cream maker and follow your instructions.  Take out and place in a container in the freezer. 

For the Anglaise
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.  Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

To Finish,

Place a spoonful of anglaise on the bottom of the plate. Add one pavlova and place on top. Add orang segments, and preserve around the meringue. Add the sorbet on top. Finish with leaves of basil. Serve and enjoy!

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