this pavlova is so yummy the meringue is made with brown sugar, earl grey and has chunks of pistachios throughout, then i topped it with a brown sugar whipped cream and mandarin and lemon curd with sliced mandarins and persimmons, then i sprinkled it with more pistachio nuts and pistachio flavoured persian fairy floss.
i used one earl grey tea bag to flavour the meringue, it is a subtle flavour so if you want it to be more noticeable use two tea bags.
i love pavlova it is one of my favourite desserts, i love how versatile it can be as you can change up the recipe for any ingredients you fancy.
i had some mandarins which are in season at the moment so i wanted to use them up, i saw these Sharon fruit (persimmon) in the supermarket for £1 so i decided to use those too.
brown sugar makes the meringue have such a wonderful caramel flavour if you haven’t tried it you really must.
4 egg whites
165g 3/4 cup brown sugar
55g 1/4 cup caster sugar
1/4 tsp cream of tartar
2 tsp corn flour
1 tsp white white vinegar
1 earl grey tea bag
5 tbsp chopped pistachios
preheat the oven to 120c
in the bowl of a stand mixer add the egg whites (keep the yokes to make the curd)
whip until they are frothy then add the sugars, earl grey and cream of tartar and continue to whip until thick and glossy then add the vinegar and corn flour continue whipping until stiff peaks form, then mix through the pistachios.
spoon the mixture onto a lined tray and use the back of a spoon to shape into a large nest.
bake for 1 hour 25 minutes.
turn the oven off and leave it in there for a further 20 minutes.
to make cream
300m double cream
4 tbsp Brown sugar
5 tbsp icing sugar
1 tbsp maple syrup
whip all the ingredients together until thick, spread onto cooled meringue
to make curd
4 egg yokes
110g 1/2 cup sugar
zest of 1 lemon and mandarin
juice of two mandarins and half a lemon
3 tbsp butter
in a pan add the sugar, yokes, juice and zest and stir then put pan over a low/medium heat and stir continuously until thickens and coats the back of the spoon.
pour into a bowl and then stir in the butter,
spoon onto meringue and mix in with cream
add sliced mandarins and persimmons then sprinkle over some chopped pistachios.
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