The first time I had pavlova was in London when I was visiting a friend. It was so good that I think I had two more servings of it! Pavlova is a light refreshing dessert. The bottom is meringue with a layer of fresh cream and then typically berries with some sauce. I chose to make it with blood oranges because I wanted to use seasonal fruit and share something a little different. All the layers can be made ahead of time and you assemble it right before serving. I also wanted my pavlova to be non dairy so I used coconut cream. The blood orange sauce that I add to the cream can be stored in the refrigerator for at least a month. Do not be intimidated by how pretty this looks. It’s very simple. The most complicated part is the meringue and I am providing very clear instructions by sharing a link from Smitten Kitchen. (Skip to Meringue Cake). You can also cheat by buying ready made meringues but they aren’t as good, but can work if you’re really short on time. You then add the blood orange coconut cream and finally the fresh fruit, some left over blood orange sauce and a little triple sec. Dessert doesn’t get much better than this.
All the ingredients
The meringue before baking. You create a well to hold the cream
Ingredients
Method
- Prepare meringue bottom using theseinstructions. Set aside
- Prepare coconut cream using these instructions. Set aside
- Cut segments of oranges. A video showing clear instructions can be seen here.
- Combine orange segments, 2 tablespoons sugar and triple sec in a non reactive bowl and set aside
- To Assemble
- Add cream to meringue bottom so that it fills the well
- Drizzle some of the thick blood orange sauce that you used to flavor the cream on top of the blood orange coconut cream
- Add the fresh fruit and let the sauce drip down the sides
- Serve immediated
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