Blood oranges are my current obsession! The orange flesh interwoven with the crimson red, the deep maroon colour of the juice and the flavour..almost raspberry like but with citrus notes.
Blood oranges pair really well with this pavlova, the topping is whipped cream and greek yoghurt and the combo is a match made in heaven. Adding brown sugar to the eggwhites instead of white sugar gives your pav a lovely light caramel flavour, perfect for summer or winter.
This recipe came from two sources. The pavlova recipe is from Bill Granger's "Bill's Basics" cookbook and the topping came from a recipe in the Telegraph by Diana Henry.
Brown Sugar Pavlova with Blood Oranges
6 egg whites, 1/4 tsp cream of tartar, 1 tsp vanilla extract, 225g (1 cup) caster sugar, 80g (1/3 cup soft brown sugar), 1 Tblsp cornflour, 2 Tblsp arrowroot, 2 tsp white vinegar
Preheat oven to 200 degrees, draw a 20cm circle on a sheet of paper and place the paper on a large baking tray.
Beat the egg whites with the cream of tartar and vanilla until stiff peaks form. Add the caster sugar and brown sugar, 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy. Stir in the cornflour, arrowroot and vinegar.
Pile the mixture into the circle on the baking paper and spread gently into shape with a spatula. Put in the oven and reduce the temperature immediately to 130 degrees. Bake for
1 hour 20 minutes, then turn off the oven, prop the door ajar and leave the pavlova inside until completely cooled.
To serve spread the cream & yoghurt mixture over the pavlova, top with sliced blood oranges and drizzle with some syrup.
Blood Orange Syrup
Juice from two blood oranges, juice of 1/2 lemon, 75g granulated sugar, 2 blood oranges
Put the blood orange juice, lemon juice and sugar in a small pan and heat gently, stirring to help the sugar dissolve. bring to the boil then turn down the heat and reduce the mixture by about half. The liquid will thicken as it cools but will already look syrupy. Leave to cool.
Cut a slice off each orange at the top and bottom so they have a flat base. Remove the rind and pith from each orange working round the fruit. There should be no white left. Cut into slim wheels.
Whip the cream and sugar, when whipped stir in the yoghurt.