Holiday Pavlova with mandarins
For a majestic dessert that is sweet, light and fruity, start preparing this work of culinary art that will be a sensation around the table during the holiday festivities. Light some candles, dim the lights and get together as a family to enjoy this Holiday Pavlova with mandarins that will leave no one indifferent!
Ingredients
- 4 egg whites
- 250 ml (1 cup) white sugar
- 1.25 ml (1/4 tsp) cardamom powder
- Zest of a small orange
- 250 ml (1 cup) 35% cream, very cold
- 30 ml (2 tbsp) icing sugar
- 1 jar of Del Monte mandarins (540 ml)
- 45 ml (3 tbsp) orange liqueur or alcohol of your choice - optional
- 60 ml (2 tbsp) pomegranate arils
-
2 sprigs of rosemary for decoration
Preparation
Meringue
- Preheat the oven to 275°F (135°C). Place the grill at the center of the oven.
- In a bowl, beat the egg whites with an electric mixer until frothy, then add the sugar gradually in fine rain while whisking until you obtain firm peaks and a shiny meringue.
- Stir in the cardamom and orange zest.
- Trace an 8" diameter circle on a sheet of parchment paper, turn the sheet over and place it on a baking sheet. Use the circle to arrange the meringue in the shape of a crown, using a piping bag. nozzle or spoon.
- Bake for 1 hour 30 minutes to 2 hours. The top of the meringue should be very dry. Turn off the oven and let the meringue cool in the oven for about 1 hour. Remove from the oven and let cool completely before serving.
Toppings
- While cooking, drain the mandarins. In a bowl, marinate them with the orange liqueur, set aside to cool. Shell the pomegranate and reserve the arils in a cool place.
- In a bowl, whip the cream with the icing sugar with an electric mixer until soft peaks, set aside to cool.
Assembling the pavlova
- Just before serving, place the whipped cream on the meringue, garnish with the mandarins, pomegranate arils and decorate with small sprigs of rosemary. Serve the remaining fruit in a bowl.
