Blood Orange Ambrosia Pavlova
Makes 8 to 10 servings
  • 4 large egg whites (120 grams), room temperature
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon kosher salt
  • 1 cup (200 grams) castor sugar
  • 1 tablespoon (8 grams) cornstarch
  • ¼ teaspoon (1 gram) vanilla extract
  • 4 blood oranges (524 grams)
  • Coconut Milk Pastry Cream (recipe follows)
  • ¾ cup (63 grams) toasted large coconut flakes
  1. Preheat oven to 225°F (107°C). Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed for 30 seconds. Add cream of tartar and salt, beating until combined.
  3. In a small bowl, whisk together castor sugar and cornstarch. Add sugar mixture to egg white mixture, 1 tablespoon at a time, beating until glossy stiff peaks form and sugar is dissolved. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 9- to 10-inch oval on prepared pan, making an indentation in center of meringue.
  4. Bake until pale golden and outside has formed a crust, about 1 hour and 15 minutes. Turn oven off, and let meringue stand in oven with door closed for 12 hours.
  5. Cut away peel and pith from blood oranges; slice and section fruit.
  6. Place pavlova on a serving platter. Spoon chilled Coconut Milk Pastry Cream over pavlova. Arrange oranges over cream, and sprinkle with coconut. Serve immediately.
Castor sugar guarantees the sugar will dissolve when whipping your meringue, but traditional granulated sugar will work in a pinch, too.

If your pastry cream looks a little lumpy, don't fret! While it's still warm, pass it through a fine-mesh sieve to remove any bits of cooked egg.
Recipe by Bake from Scratch at