Thermomix Perfect Pavlova

Thermomix Perfect Pavlova

The perfect pavlova is just a few steps away in your Thermomix! Making this decorative pavlova is easy and produces spectacular results. Make the pavlova, curd and cream in your Thermomix!

Spring Pavlova With Blood Orange

An Original Recipe by Lorraine Elliott

Preparation time: 45 minutes

Cooking time: 1 hour 20 minutes

  • 120g/4.2ozs (around 4 eggs worth) egg whites
  • 1 teaspoon cream of tartar
  • 300g/10.6ozs caster sugar
  • 1 tablespoon cornflour
  • 1 teaspoon vinegar

  • 500ml/17flozs pure cream

  • 2 teaspoons orange blossom water

Blood Orange Curd

  • 3 egg yolks
  • 125g/4ozs caster sugar
  • 125ml/4flozs. cup blood orange juice
  • 65g/2.3ozs. butter, cubed

Step 1 - Pavlova is best made the day before. Line a baking tray with parchment and trace a rectangular or round shape that will fit your plate (mine was 26x19cm or 10.2x7.4inches). The pavlova will spread around 1/2 an inch so keep that in mind. Preheat oven to 180C/350F.

Step 1 - Place the egg whites and cream of tartar in a very clean Thermomix bowl with a butterfly whisk attachment and set to 5 minutes, 37C, speed 3.5. Remove the cup and set to 5 mins, 37C, speed 3 and pour in the sugar. Watch to see that it has become shiny and glossy. Add cornflour and vinegar and set to 15 seconds speed 3.

Step 3 - Scoop into a piping bag fitted with a 1A tip and pipe across the parchment. Place large balls on the outside and stripes on the inside making sure there are no gaps. To flatten down the tip on the balls, wet fingers and gently press down to smooth. Place in the centre of the oven and bake for 1 hour and 15 minutes turning down the heat to 130C/266F straight away. Cool the pavlova in the oven

Step 4 - Make the blood orange curd. All the egg yolks, caster sugar, blood orange juice and butter and cook 10 mins, 65C, speed 3. It will thicken on cooling.

Step 5 - Insert butterfly whisk and remove the cup and whip cream and orange blossom water for 1-2 minutes on speed 4. Watch the cream texture through the hole to ensure that it stays smooth and doesn't separate and turn into butter.

Step 6 - Place meringue on serving plate. Pipe cream on top and then add blood orange curd (I used around 2/3 of the quantity made above). Decorate with edible flowers and fruit.

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