Clara Bennett Nigella Blood Orange and Passionfruit Pavlova is made with egg whites, caster sugar, cornflour, white wine vinegar, blood oranges, double cream, and passionfruit. This recipe creates a crisp-edged, marshmallow-centered pavlova with a vibrant fruity topping. It takes about 1 hour and 40 minutes to prepare and serves 2–4.
Nigella Blood Orange and Passionfruit Pavlova Ingredients
For the Base:
- 2 large egg whites, at room temperature
- A pinch of fine sea salt
- 125g caster sugar
- 1 teaspoon cornflour
- ½ teaspoon white wine vinegar
For the Syrup:
- 3–4 blood oranges
- 50g caster sugar
For the Topping:
- 2–3 blood oranges
- 150ml double cream
- 1–2 passionfruit (to give about 50ml pulp and seeds)
How To Make Nigella Blood Orange and Passionfruit Pavlova
- Preheat Oven and Prepare Parchment: Heat oven to 180ºC/160ºC Fan. Draw a 15cm circle on parchment, flip it pencil-side down onto a baking sheet.
- Make Meringue: Whisk egg whites and salt until peaks form, then beat in sugar gradually until stiff and glossy. Gently fold in cornflour and vinegar.
- Shape and Bake: Spoon meringue onto the parchment within the circle, smoothing into a thick disc. Place in oven, reduce temperature to 150ºC/130ºC Fan, and bake for 40 minutes. Cool in the turned-off oven with the door ajar.
- Make Syrup: Zest and juice 3–4 oranges for 150ml juice. Combine juice, zest, and sugar in a saucepan, boil for 5 minutes, strain, then reduce by half until syrupy. Let cool.
- Prepare Toppings: Slice peel and pith off 2–3 oranges, then slice into rounds and segments. Halve passionfruit and scoop out pulp.
- Assemble Pavlova: Turn cooled pavlova base upside down on a plate. Whip cream until soft peaks form and spread over. Top with passionfruit pulp and orange pieces.
- Finish with Syrup: Drizzle some syrup over the top and serve the rest in a small jug on the side.
Recipe Tips
- Cool Gradually: Let the pavlova cool in the oven to prevent collapse.
- Use Fresh Oranges: Only use blood oranges or substitute with grapefruit—avoid sweet eating oranges.
- Decorate Last Minute: Assemble just before serving to maintain meringue texture.
- Serve Syrup Separately: Keep the extra syrup for guests to add as desired.
What To Serve With Pavlova
This pavlova pairs wonderfully with a light dessert wine, a hot espresso, or a scoop of vanilla or cheesecake ice cream. The citrus and passionfruit flavors also complement a fruit salad or a chilled glass of sparkling rosé.
How To Store Pavlova
Refrigerate: Store the assembled pavlova loosely covered in the fridge for up to 1 day.
Separate Components: Keep meringue base in an airtight container at room temperature for up to 2 days. Store toppings separately in the fridge.
Pavlova Nutrition Facts
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Sugar: 24g
- Protein: 3g
- Sodium: 45mg
FAQs
Can I make the pavlova ahead of time?
Yes, the base can be made a day ahead and stored in an airtight container.
Can I use regular oranges instead of blood oranges?
No, regular oranges are too sweet. Use grapefruit or more passionfruit as a substitute.
What if I don’t have passionfruit?
You can omit it, but the flavor balance may be affected. A tart berry compote works as an alternative.
Can I double the recipe for more servings?
Yes, double all ingredients and shape a larger or two pavlova bases accordingly.
Is this pavlova gluten-free?
Yes, all ingredients used are naturally gluten-free.
Nigella Blood Orange and Passionfruit Pavlova
Description
A crisp-edged, marshmallow-centered meringue crowned with whipped cream, blood oranges, passionfruit, and citrus syrup.
Ingredients
Instructions
- Preheat oven and prepare parchment with a 15cm circle.
- Whisk egg whites, add sugar gradually until glossy, fold in cornflour and vinegar.
- Shape into disc and bake at 150ºC for 40 minutes. Cool in oven with door ajar.
- Make syrup with blood orange juice, zest, and sugar; boil and reduce.
- Slice orange segments and prepare passionfruit pulp.
- Flip pavlova base, top with whipped cream, oranges, and passionfruit.
- Drizzle syrup and serve.
Notes
- Don’t remove meringue too soon or it may collapse.
- Store the base and toppings separately if prepping ahead.
- Blood orange syrup doubles as a delicious sauce over ice cream.
- Use the leftover egg yolks for custard or crème caramel.