Pavlova topped with an orange sauce, strawberries, blueberries, peach slices next to sliced calamansi on a plate.

Pavlova With Calamansi Curd

Jannell Lo

Crisp on the outside and soft on the inside, pavlova is a treat that consistently brings joy. In this version, the airy and sweet meringue serves as the perfect canvas for tart and floral calamansi curd, made from the popular Filipino citrus.

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Ingredients

Meringue

4 large egg whites
¼ tsp kosher salt
¼ tsp cream of tartar
1 cup granulated sugar
4 tsp cornstarch
2 tsp white vinegar
1 tsp vanilla extract

Calamansi Curd

⅔ cup granulated sugar
1 tbsp lime zest
½ cup calamansi juice, lemon juice or lime juice see Notes
4 large eggs

To Serve

Fresh fruit ie. berries and sliced mangoes or peaches and kiwis

Instructions

Meringue:

Preheat oven to 250°F. Line baking sheet with parchment paper.
In stand mixer with whisk attachment or large bowl with a hand mixer, beat egg whites, salt and cream of tartar until mixture holds stiff peaks. Add sugar, a few tablespoons at a time, beating until stiff and glossy. Add cornstarch, vinegar and vanilla and beat until well combined.
Spread meringue mixture on prepared pan in two circles or one large oval, about 1½ in (4 cm) thick, with edges slightly higher than middle so a depression is formed.
Bake for 1 hour, until meringue is firm and barely browned. Turn off oven and leave meringue inside for 1 hour (this step is crucial and should not be rushed). Remove from oven and let cool completely.

Calamansi Curd:

Meanwhile, in medium saucepan, combine sugar, lime zest and calamansi juice. Bring to a boil, then turn off heat.
In medium bowl, beat eggs. Place damp rag under bowl to keep it from wobbling and, whisking constantly, slowly pour in calamansi syrup until completely incorporated.
Return mixture to pan and cook, whisking constantly, on medium-low heat for 3 to 5 minutes or until curd reaches the consistency of mayonnaise.
Strain curd into clean bowl and chill in fridge until cool. (Or cover and store in fridge for up to 1 week.)
To serve, gently transfer meringue to serving platter. Spread calamansi curd overtop and scatter over fresh fruit.

Notes

Tip: Calamansi juice can be found at your local East or Southeast Asian market, specialty food store or large supermarket.
Tip: Freeze the egg yolks left over from the meringue for up to 3 months.

Keyword dessert, Fruit Dessert, lime, Meringue