Blood Orange Curd pavlova with raspberries by Caiger & Co.

Caiger & Co. are a young and innovative team all hand-picked by founder Alix. As the sun is beginning to shine (again!) the creative team have pieced together a summer dessert recipe. The most colourful Blood Orange Curd pavlova with raspberries.

We would love to see pictures of your delicious Pavlova with Blood Orange Curd and raspberries and hear your feedback on how you’ve got on.

Share with us @pearlandpear.

Blood Orange Curd

Serves: 8

Cooking time: 30-40 minutes.

Top tips: serve piled high with colourful fruits to wow your guests.

Ingredients

For the curd:

3 blood oranges

1 lemon

1 heaped teaspoon cornflour

85g butter, cubed

3 yolks and  1 whole egg, beaten together

80g caster sugar

For the pavlova:

4 Egg whites

250g caster sugar

2 tsp lemon juice

3 oranges segmented

300g fresh raspberries

4 large slices of pineapple

250ml double cream soft whipped

Method:

For the curd:

Zest 2 of the blood oranges and half of the lemon, and mix the zest with the cornflour and sugar in a saucepan.

Juice the lemon and the 3 blood oranges and strain the juice to remove the seeds and as much of the pulp as possible. Pour the juice into the sugar mixture bit by bit and stir until all mixed in with no lumps.

Heat over a medium heat while stirring until it comes to the boil and has thickened slightly.

Take it off the heat, and stir in the butter until it’s all melted in.

Add the eggs and whisk in vigorously so they are fully incorporated, then return to the hob and heat on a low/medium heat, stirring continuously. The mixture will slowly thicken into a nice, smooth consistency that will plop off the spoon.

Take it off the heat, strain through a sieve into a bowl and allow to cool completely before using – it will thicken up further as it cools and keeps well in the fridge for several days.  

For the pavlova:

Pre-heat the oven to 120 oC (fan) , line a large baking tray with baking paper.

Whip the egg whites in a clean bowl with the lemon juice until they form stiff peaks.

Slowly, while whisking the whites, add in the caster sugar tablespoon by tablespoon. Once they are all included whisk for one more minute until when you rub a little of the mixture between your finger and thumb you can’t feel the sugar granules.

Spoon the mixture onto the baking sheet and flatten out to about a inch deep. Place in the pre heated oven for 1.5 hours, or until  crisp and dry. Open the door and allow the pavlova to sit in the cooling oven for 30-40 mins.

Remove and allow to cool.

When ready to serve, pile on the soft cream, drizzle all over with the curd and place the raspberries, orange segments and pineapple over the top!

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