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Saffron & pistachio pavlova with citrus curd


Serves: 10
timePrep time: 45 mins
timeTotal time:
Saffron & pistachio pavlova with citrus curd
Recipe photograph by Ant Duncan

Saffron & pistachio pavlova with citrus curd

After a heavy meal, this light dessert is perfect. Billowing meringue is flavoured with saffron and pistachio, and topped with citrus curd

Serves: 10
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
489Kcal
Fat
32gr
Saturates
17gr
Carbs
43gr
Sugars
42gr
Fibre
0gr
Protein
7gr
Salt
0.2gr

Chetna Makan

Chetna Makan

Trained as a fashion designer in Mumbai, we saw Chetna's creativity shine on Great British Bake Off. Her books introduce colourful spices, aromatic herbs and other ingredients into traditional Western dishes.
See more of Chetna Makan’s recipes
Chetna Makan

Chetna Makan

Trained as a fashion designer in Mumbai, we saw Chetna's creativity shine on Great British Bake Off. Her books introduce colourful spices, aromatic herbs and other ingredients into traditional Western dishes.
See more of Chetna Makan’s recipes

Ingredients

For the meringue
  • 5 large egg whites
  • a pinch of saffron
  • 275g caster sugar
  • 2 tsp cornflour
  • 50g pistachios, ground finely (we used Fudco brand, as they have a vivid green colour)
For the orange and lemon curd
  • zest and juice of 1 orange
  • zest and juice of 1½ lemons
  • 50g unsalted butter
  • 100g caster sugar
  • 2 large eggs
  • 3 large egg yolks
For the cream
  • 400ml double cream
  • 2 tbsp caster sugar
  • 25g pistachios, finely chopped
  • about 100g pomegranate seeds

Step by step

Get ahead
Store the curd in the fridge for three weeks. Store the meringue for 1 week in an airtight container. 
  1. Heat the oven to 140°C, fan 120°C, gas 1. Line a baking tray with baking paper.
  2. Whisk the egg whites and saffron in a large clean bowl with an electric whisk, until stiff peaks form. Slowly add the sugar, whisking continuously, until the mixture is shiny, thick and holding its shape.
  3. Beat in the cornflour, then fold in the pistachios with a metal spoon.
  4. Spoon the meringue mixture onto the lined tray into a 25cm diameter circle, making a hollow in the centre, and swirl the edges decoratively. Bake for 11⁄4 - 11⁄2 hours until crisp, then turn off the oven and leave the pavlova inside to cool, with the oven door slightly ajar. Transfer to an airtight container for storage, or to a serving plate if ready to serve.
  5. For the citrus curd, put the citrus zest and juice, butter and sugar in a nonstick saucepan. Heat until the sugar and butter have melted. Leave to cool for 3-4 minutes. Whisk the whole eggs and yolks together in a bowl, then gradually whisk in the citrus mixture. Return the mixture to the pan and cook gently for 5-10 minutes until thickened, stirring regularly. Sieve into a bowl and set aside to cool.
  6. To serve, whisk the cream and sugar together until soft peaks form. Spoon the cream over the pavlova base and drizzle with the lemon and orange curd. Sprinkle the pistachios and pomegranate seeds all over, and serve immediately.

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