A citrus-y pavlova to turn any somber winter day into a warm dance party.
Forgive the pun, but any connections between Kanye West and this meringue-y miracle stop there (as far as we know). Though the artist currently known as Ye may have enjoyed learning the origins of the Pavlova name during his Runaway period, as the dessert is actually named after Russian ballerina Anna Pavlova. Its origins go back to the 1920s, when the star of the ballet world was touring across Australia and New Zealand. To this day, the two countries argue about who was first to create something as weightless and elegant as the superstar, but the most agreed upon story is that a chef at a hotel in Perth served the dish to great delight—so much so that a diner coined its name when they remarked that it was “as light as Pavlova.” To that end, we invite you to cook to Kylie rather than Kanye. “Can’t Get You Out Of My Head” is as undeniable in the kitchen as it is on the dance floor, and Peggy Gou’s remix will really get you in the mood to whisk.
Winter Citrus Pavlova
Recipe to make about 10 individually-portioned pavlovas. Have a party!
Ingredients for meringue:
- 4 egg whites
- Pinch of salt
- 250 grams caster sugar
- 1 teaspoon white-wine vinegar
- Few drops vanilla extract
Ingredients for curd:
- 12 ounces whole kumquats
- 2 tablespoons lemon juice
- 150 grams sugar
- 2 whole eggs
- 3 egg yolks
- 8 tablespoons unsalted butter cut into pieces
Ingredients for assembly:
- 1 cup marmalade
- About 5 oranges to slice for garnish
- Whipping cream
- Powdered sugar
Directions:
- For this dessert, you can do a lot in advance. Especially the marmalade, which is an involved-but-rewarding process that feels extra special months after the peak of citrus has passed and you’ve gifted yourself the best of the best; preserved long after the abundance of oranges has vacated markets and grocery shelves for the season. We like Alison Roman’s method—just make sure to slice the citrus peels matchstick thin, and avoid any pith (if you are having trouble getting it the consistency you’d like, adding some additional pectin is always an option).
- Next up is the citrus curd. You can make this very far in advance—it can keep in the fridge for weeks!—but the night before or morning-of are ideal. For this version, we’re using kumquats, which can always be substituted with oranges as needed. If using kumquats: puree with the lemon juice in a food processor for about a minute, then add the sugar and buzz for another 10-15 seconds.
- Move your puree into a saucepan and add in the eggs (whole and yolks) to combine. Whisk until the mix gets to 180 degrees, about 5-10 minutes, then remove from the heat and whisk in your pieces of butter. Push the curd through a strainer with a spatula so that you end up with a smooth mixture. Cover with plastic wrap (pressed right onto its surface) and refrigerate until cool and set.
- From there, make your meringues. Preheat the oven to 350 degrees, and line a baking sheet with parchment. In a bowl with an electric mixer—or deep enough to use a hand-mixer or a whisk and your forearm strength—beat the egg whites and salt until shiny peaks start to form. Start to add sugar a tablespoon at a time until the peaks become stiff and even more satiny. Add vinegar and vanilla, and spoon onto the parchment: in a shape more like an oval quenelle than a Hershey’s kiss.
- Turn the heat down to 300 degrees as soon as your meringues go in, and check after 45 minutes. If they are showing some color and appear cooked, turn off heat and allow the meringues to cool down completely in the oven.
- While they cool, whip some cream with a little powdered sugar to add another cloud-like shape into the mix, and slice the oranges for garnish VIP; cutting out the segments so that all pith is removed.
- Finally, assemble! Anchor your tower with a generous smear of whipped cream and a spoonful of marmalade on each plate. Settle the meringue on top (hiding the marmalade) and top with small spoonfuls of whipped cream and curd. Crown the stack with a few slices of orange and you are ready to serve.
- Enjoy with a glass of something bitter to match the marmalade flavor of the dish—an amaro or a bitter digestif will be the cherry on top of these bitter, sweet, and tart tastes.
Mon Petit Canard is a pop-up series with daily changing menu, music, location and design by Rowan Spencer and Emma Leigh Macdonald.