Pavlova is an iconic dessert in Australia and New Zealand. It was created in the 1920’s for the Russian ballerina, Anna Pavlova who toured both countries in 1926 and has been loved ever since.
The Tangerine Essential Oil adds a lovely citrus burst of flavour to the cream and goes great with the fruit! If you are pressed for time you can buy your pavlova bases and just making the Tangerine Cream and adding fresh fruit. But homemade bases are so much better!
You can use any fruit you like for topping the pavlovas. The tangerine pieces along with the other fruit goes great with the Tangerine Essential Oil infused whipped cream topping. You can also use Greek-style yoghurt in place of the whipped cream, for a low-fat option.
TIPS: It’s better to make pavlovas on a dry day, in a very clean and dry bowl.Use eggs that are little older, at room temperature and don’t over beat them. Leave pavlova in the oven with the oven door closed and the oven turned off until the pavlova is completed cold.
6 egg whites, room temperature (see tip above)
1½ cups organic white sugar
2 tsp organic corn starch
½ tbsp lemon juice
½ tbsp vanilla extract (optional)
1½ cups cold whipping cream or Greek yoghurt
2 tsp organic sugar or natural sweetener of choice (to taste)
1 tsp vanilla (optional)
1 – 2 drops Tangerine Essential Oil (to taste)
Preheat oven to 105C degrees and place the oven rack in the centre of the oven. Line a large baking pan/cookie sheet with baking paper and set aside until ready to use. Prep all your ingredients for the pavlovas.
Using an electric mixer, beat the egg whites on high speed for approx. 1 minute until soft peaks form. Continue mixing while gradually adding the sugar and beat for 10 minutes on high speed, or until stiff peaks form. The mixture will should be glossy and smooth.
With a spatula quickly fold in the lemon juice and vanilla extract and then fold in the corn starch and mix until well combined.
Using a medium size spoon (or pipping bag) spoon/pipe a large dollop of the mixture onto the baking paper forming approximately 8cm round by 2.5cm high pavlovas and repeat. Make a little well or indent in the centre of each with a spoon to create a place for Tangerine Cream.
Bake for 1 hour and 15 minutes then turn off the oven, but do not open the door (you want to keep in the heat). Leave the pavlovas in the hot oven another 30 minutes. The outside should be crisp if you tap them with a spoon, a pale off white colour and the inside should still be soft.
Transfer the pavlovas while still on the baking paper onto the bench or a rack and cool to room temperature. Once they are cooled you can top them with the Tangerine Cream and fruit and serve immediately or store the pavlovas in an airtight container or plastic bag for 3 days at room temperature.
This simple yet delicious recipe is perfect for topping the pavlovas and works beautifully with the fruit! Tangerine oil really makes the flavours pop!