Saffron & Orange Pavlova

http://www.pavlovabook.com

• By foodie User Genevieve
  More recipes by this foodie >
• Difficulty: Moderate
• Course: Dessert
• Serves: 6

Ingredients

4 egg whites
240g caster sugar
2 teaspoons white vinegar
large pinch of saffron powder
2 teaspoons cornflour
zest of half an orange
400mls cream
50g honey
60mls Cointreau or orange liqueur
1 orange, skin and white pith removed and discarded
extra saffron powder for garnish

Method

Preheat the oven to 150°C fan-bake setting. Draw a circle 20cm in diameter with a ballpoint pen onto a sheet of non-stick baking paper and set aside. In a large clean bowl, whip the egg whites until they form peaks. While continuing to whip, gradually rain in the 240g caster sugar. Then whip a further 8–10 minutes until all the sugar granules have dissolved. Add the white vinegar, saffron, cornflour and orange zest then fold in with a metal spoon very gently until combined.

Pour the meringue into the centre of the penned circle. Using a spatula or palette knife, work the mix to the edges of the ring to create an even, flat disc. Hold the paper very taut and place onto a baking sheet. Place in the centre of the oven and bake for 15 minutes. Turn the heat down to 120°C and bake a further 35–40 minutes. Remove from the oven and leave to cool to room temperature.

Place the cream, honey and Cointreau into a medium-sized bowl. Beat with an electric beater until soft whipped. Remove the pavlova from the paper and place on a large serving plate. Smooth over the cream evenly then rough it up a little. Top with slices of orange and a sprinkle of saffron.

Recipe © Copyright Genevieve Knights 2010