Clementine and Earl Grey pavlova
Serves: 6-8
Prep time: 45 minsTotal time: 
Recipe photograph by Maja Smend
Clementine and Earl Grey pavlova
The beauty of a pavlova is that you can make the meringue days ahead of a party
Serves: 6-8
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
812Kcal
Fat
62gr
Saturates
36gr
Carbs
60gr
Sugars
55gr
Fibre
0gr
Protein
7gr
Salt
0.2gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 4 medium egg whites (reserve the yolks for the curd below)
- 220g caster sugar
- 2 tsp cornflour
- 1 tsp white vinegar
For the curd
- 4 medium egg yolks
- zest and juice of 3 clementines
- juice of 1⁄2 a lemon
- 70g caster sugar
- 1⁄2 tsp cornflour
- 75g unsalted butter
For the Earl Grey cream
- 500ml double cream
- 2 Earl Grey tea bags
- 11⁄2 tbsp icing sugar
To serve
- 2 clementines
- 2 tbsp toasted flaked almonds
Step by step
- Preheat the oven to 150°C, fan 130°C, gas 2 and line a shallow 26cm x 37cm baking tray with baking paper. Whisk the egg whites to stiff peaks, starting on a low speed initially. Gradually add the sugar, whisking to a stiff, shiny meringue. Briefly beat in the cornflour, vinegar and a pinch of salt.
- Spread the meringue onto the lined tray, swirling the sides slightly higher than the centre. Place in the oven, reduce to 120°C, fan 100°C, gas 1⁄2 and bake for 11⁄4 hours. Turn off the oven, leaving the meringue inside to dry out; ideally overnight.
- For the curd, combine the egg yolks, citrus zest and juices, sugar and cornflour in a heatproof bowl. Add the butter, in cubes. Set over a pan of gently simmering water and stir regularly, until the curd thickens to coat the back of a spoon, about 8-10 minutes. Cover the surface with clingfilm, leave to cool then chill to firm up.
- For the Earl Grey cream, gently heat the cream and tea bags in a pan until steaming. Remove from the heat, cover and infuse for 15 minutes. Remove the tea bags, squeezing them out gently. Leave the cream to cool, then chill.
- Peel the clementines and slice into thin rounds. Just before serving, whisk the Earl Grey cream and icing sugar to soft peaks. Drizzle half the curd over the pavlova then dollop on the cream. Swirl the rest of the curd through, then top with the sliced clementines and the toasted almonds.
