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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