Mains · Finnish

Clementine Pavlova

Name: Clementine Pavlova
Cook time: 75 min
Total time: 75 min
Yield: 12 servings
Cuisine: Finnish
Ingredients: 2 clementines 220 g; 100 g butter, cubed; 3 dl sugar; 2 tbsp corn starch; 2 eggs; 2 egg yolks; 1 tbsp lemon juice; 6 egg whites; pinch of salt; 4 dl caster sugar Siro; 2 tbsp corn starch; 1.5 tsp white vinegar; 2 can whipping cream à 2 dl; 1 tsp vanilla sugar; 7 clementines 770 g

Clementine pavlova is a spectacular festive cake where crispy meringue, velvety clementine curd, and soft whipped cream form an irresistible combination.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Wash and grate the zest of the clementines and squeeze the juice. Reserve 1 tsp of clementine zest and 1 dl of clementine juice.
2
Mix the sugar and corn starch together in a non-stick saucepan or a double boiler. Add the eggs, egg yolks, clementine zest (1 tsp), juice (1 dl), and lemon juice, and heat.
3
Add the butter cubes in small batches, stirring constantly. Simmer and continue stirring until the curd thickens, about 8 minutes. Pour the curd into a bowl, cover with plastic wrap, and let cool at room temperature for 2–3 hours.
4
Whisk the room-temperature egg whites in a bowl to break their structure and add the salt. Gradually add the sugar, whisking constantly with an electric mixer. Whisk until the mixture is glossy white, thick, and stiff. Finally, add the corn starch and vinegar. Whisk for a couple more minutes.
5
Line a baking sheet with parchment paper. Lightly grease the parchment paper with oil in the areas where you will spread the meringue. Spread the meringue mixture into a circle (Ø about 22 cm) on the parchment paper. Shape the edges of the meringue mound higher with a spatula and make a well in the center for the fillings.
6
Dry the meringue in a 100-degree oven for 2 hours. Turn off the oven and leave the meringue in the oven to dry for another hour.
7
Whip the whipping cream and season with vanilla sugar. Fill the completely cooled pavlova with the whipped cream, smooth clementine curd, and whole, peeled clementines.