Pavlova with Blood orange curd and fruit

I was looking for the perfect Pavlova recipe.. and then I finally found it! 

Saw the video that Zoe Francois (@zoebakes) posted on instagram where she made a pavlova and was sold! 

So I am presenting this recipe to you.. 

Also I had some blood oranges and made some blood orange curd with them to serve the pavlova with... 


So! Here goes the fab recipe with all the secrets for a great meringue! 


Diffuculty: 2 of 3
Duration:40 mins prep, 2 hours baking


For the curd

8 egg yolks

330g of plain sugar

4 tsp. zest from blood oranges

125g butter

200g blood orange juice


For the Meringue


150g egg whites VERY fresh

pinch of salt

1/8th tsp cream of Tartar

3 tblsp water

250 g caster, or superfine sugar

1 tsp vinegar

1 tsp vanilla extract

1 hefty tblsp corn starch


For the Pavlova

200g double cream

2 tblsp. caster sugar

fresh fruit




For the curd

Mix in a bowl the eggs with the sgar till pale.

Add them in a pot, add the rest of the ingredients and bring it to a zimmer stirring all the time.

When the first bubbles appear remove from heat, continue stirring for a minute and transfer in containers. Keep in Fridge for two weeks. 



For the Meringue.

Eggs must be VERY fresh.

Add the whites in the stand mixer and add the salt and cream of tartar. 

Start mixing in low to medium speed adding the sugar slowly... 

After adding all the sugar and reaching soft peaks turn up the speed to full and mix for five minutes till meringue is glossy and really stiff. 

Add the rest of the ingredients and mix them in with a spatula. 

Preheat the oven at 120 C.

Mold the meringue on a baking tray covered with parchment paer. Try to make a volcano shape with a 15 cm base diameter. Leave the top 2-3 cm with just the sides and no filling.

Bake for 45 minutes, turn the temp down to 100-110 and keep baking for another hour. 

Remove from oven, let cool.


For the pavlova

Beat the cream with the sugar till you get stiff peaks. 

Mix into half of the beat cream 100g of the curd.

The meringue as it cooks becomes hollow on the inside. Remove the volcano lid and fill up the volcano starting with the cream-curd mix followed by fruit and then by the rest of the cream.

Top with extra fruit and more curd.. 



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