Lavender Orange Cloud Pavlova

 

Ingredients

For the Lavender Meringue:

4 large egg whites, room temperature

1 cup superfine sugar

1 tsp dried culinary lavender, finely ground

1 tsp white vinegar

1/2 tbsp cornstarch

For the Orange Blossom Cream:

1 cup heavy cream, chilled

1/2 cup mascarpone cheese

3 tbsp powdered sugar

1 tsp orange blossom water

1 tbsp orange zest, finely grated

For the Honeyed Citrus:

1 large navel orange, supreme segments

1/2 cup fresh blackberries

2 tbsp honey

1/2 tsp vanilla bean paste

For Garnish (optional):

6 fresh lavender sprigs

1 tsp orange zest strips

1/4 cup toasted sliced almonds

Directions

Preheat oven to 250°F and line a baking sheet with

parchment paper. Whisk egg whites until soft peaks

form. Gradually add superfine sugar, one tablespoon at a

time, whisking on high until stiff, glossy peaks form and

the sugar is fully dissolved.

Gently fold in the ground lavender, white vinegar, and

cornstarch. Spoon the mixture into six large mounds on

the parchment, using a spoon to create a deep well in the

center of each.

Bake for 60 to 75 minutes until the shells are firm and

dry. Turn off the oven and leave the pavlovas inside with

the door slightly ajar for at least 2 hours to cool and

crisp.

Toss orange segments and blackberries with honey and

vanilla bean paste in a small bowl. Let macerate at room

temperature for 20 minutes.

In a chilled bowl, whisk heavy cream, mascarpone,

powdered sugar, orange blossom water, and orange zest

until stiff peaks form.

To assemble, dollop a generous amount of orange

blossom cream into the center of each cooled lavender

pavlova.

Top with the honeyed citrus and blackberries. Finish with

a fresh lavender sprig, orange zest strips, and a sprinkle

of toasted almonds.