Go Back
Tangelo Cardamom Pear Pavlova.

Tangelo Cardamom Pear Pavlova

This fresh and light dessert features a cardamom pavlova nest, tangelo curd whipped cream, cardamom macerated pears, and fresh tangelos garnished with fresh mint sprigs and candied tangelo peel curls. The wider pavlova nest layer creates ample space to pile on the fresh fruit and delicious toppings creating a gorgeous centerpiece worthy dessert.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 1 hour 40 minutes
Cool Time 2 hours
Total Time 4 hours 40 minutes
Course Dessert

Ingredients
  

Cardamom Pavlova Nest

  • 6 oz fresh egg whites (170 grams)
  • 3/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1 cup granulated sugar (200 grams) Use 200 grams of superfine or caster sugar to skip food processor step
  • 1/2 cup powdered sugar (57 grams)
  • 2 tsp cornstarch
  • 2 tsp ground cardamom
  • 1 tsp vanilla

Tangelo Curd Whipped Cream

  • 1 tbsp tangelo zest about 1 tangelo worth
  • 1.5 tsp lemon zest about 1 large lemon
  • 1/3 cup sugar (66 grams)
  • 3 egg yolks plus one whole egg
  • 1/4 cup tangelo juice (82 grams)
  • 4 tsp lemon juice (about 1/2 large lemon)
  • 1/8 tsp salt
  • 4 tablespoons unsalted butter cut into tablespoon sized pieces (56 grams)
  • 1 cup heavy cream (252 grams)

Candied Tangelo Peel Curls

  • 1 tangelo
  • 1/2 cup water (120 grams) plus more for blanching process
  • 3/4 cup sugar (150 grams) divided

Cardamom Pears

  • 2 cups diced anjou pear About 2 pears diced into 1/2 inch pieces
  • 2 tsp lemon juice
  • 2 tsp granulated sugar to taste, adjust for how sweet your pears are
  • 1/4 tsp cardamom

Assembly

  • 2 tangelos, plus additional slices from tangelo used for candied peel curls
  • several candied tangelo peel curls
  • 12 small mint leaf clusters (or several large leaves cut into strips)
  • 1-2 pinches fleur de sel to sprinkle (optional)

Instructions
 

Cardamom Pavlova Nest

  • *Pavlova nest can be made in advance the night before. Store in an airtight container, or bake in the evening and leave in the oven overnight after cooling. I do not recommend trying to bake pavlova on a rainy day because it can cause your pavlova to be chewy and soft. If you must, bake it an additional 20 minutes during the last stretch of baking.
  • Preheat oven to 275F. Clean your mixing bowl and whisk attachment with vinegar, and line an upside-down baking sheet with parchment paper.
  • Place granulated sugar into a food processor and run for 60 seconds to bring it to a finer consistency.
  • Add egg whites, salt, and cream of tartar into your mixing bowl and begin whipping on medium low (Kitchen aid 2) for 30 seconds or until the top is foamy.
  • Increase the speed to medium (Kitchen Aid 4), and begin sprinkling granulated sugar in slowly over the course of a few minutes. Do not rush this step or sugar may not dissolve well. Increase speed to medium high (6 on kitchen aid) and whip for a 2-3 minutes.
  • Bring up the speed to high (kitchen aid 8) and whip until meringue is voluminous with stiff peaks. To test peaks, remove the whisk attachment and flip the peaks up. If they hold their shape and don’t droop over, it’s ready. You’ll also need to test that the meringue mixture is no longer grainy by rubbing a small amount between your fingers. If it’s grainy, whip for a bit longer.
  • Sift in the confectioners sugar and cornstarch and then whip it back to firm peaks.
  • Add in the cardamom and vanilla and whip for just a few seconds. If needed, use a silicone spatula to do a few folds by hand until the vanilla and cardamom are just incorporated. Do not over mix during this step or you will deflate your meringue mixture and it may become too soft.
  • Take a small amount of meringue and smear it under the parchment onto the four corners of the baking sheet. Press down the parchment on top to secure it.
  • Place meringue into a large piping bag fitted with a large round tip (like a 1A), and pipe large dollops in an organic oval shape onto the parchment paper. Use the back of a spoon to smooth out a well in the center of the oval, leaving the peaks standing on the dollops of the outer edges. (Try not to spread the well too thin, you want it to be at least 1.5" tall still)
  • Place in the center rack of the oven and immediately turn the temperature down to 245F. Bake for 1 hour and 20 minutes without opening the door.
  • Drop the temperature to 220F and bake for an additional 20 minutes.
  • Keeping the door closed, turn the oven off and allow the pavlova to cool for 2 hours.

Candied Tangelo Peel Curls

  • Cut tangelos into thin slices (Slightly less than 1/4 inch)
  • Use a pairing knife to cut the peel away from the fruit, removing the pith but keeping the ring of peel in tact. (Set aside the tangelo slices for assembly later if you can remove the pith well)
  • Make one cut in the peel ring, lay it out flat, and scrape away remaining pith with a knife. Repeat the process for the remaining slices.
  • Place peels in a small saucepan and cover with water, and bring to a boil. Simmer for 5 minutes, and drain the water. Repeat this process one more time to remove bitterness.
  • Combine 1/2 cup of water and 1/2 cup of sugar in a small saucepan and bring to a simmer until sugar has dissolved. Stir in tangelo peels and simmer for 10 minutes.
  • Prepare a baking sheet with parchment paper and several toothpicks.
  • Using a slotted spoon, remove peels from sugar syrup and wrap around the toothpicks. I found it helpful to poke the toothpick through one end of the peel, wrap it around, and then secure the other end by poking it through as well.
  • Allow peels to dry for 1 hour and then roll in remaining 1/4 cup of sugar. Allow to continue drying until you are ready to assemble. (If making more than a few hours in advance, store in an airtight container in the fridge)

Tangelo Curd Cream

  • Rub together the sugar and tangelo and lemon zest in a medium sized heavy bottom sauce pan, and then thoroughly whisk in the yolks and egg.
  • Add the lemon and tangelo juice and salt, and whisk vigorously to thoroughly combine the ingredients.
  • Begin cooking the tangelo curd over medium low heat, whisking constantly. (Do not use aluminum or unlined copper pots or whisks. If only aluminum/copper pots are available, see double boiler note below)
  • Continue whisking, and keep a close eye on the curd making sure to whisk all sections of the pot evenly. The curd changes quickly once it starts to reach the desired temperature.
  • Cook the curd until it's temperature reaches 170℉ and has thickened to the point it can coat the back of a spoon.
  • Remove the curd from heat and stir in the butter pieces until melted.
  • Strain the curd through a sieve, and cover with plastic wrap making sure the plastic wrap is making contact with the surface of the curd to avoid it forming a skin while cooling.
  • Allow the curd to chill in the fridge for 2 hours before moving to next step. (You can make the curd in advance and store in the fridge until you are ready to move to the next step for assembly)
  • Just before assembly, whisk the chilled tangelo curd. Then whip the heavy cream to medium stiff peaks, and fold the curd into the cream.

Cardamom Diced Pears

  • Stir diced pear, lemon juice, sugar, and cardamom together in bowl and allow to sit and macerate for 10 minutes. Depending on how sweet your pears are, you may need to add another teaspoon or two of sugar. Keep in mind that the pavlova nest is sweet so don’t add too much sugar to the pears.

Assembly

  • Wait to assemble until shortly before serving to avoid the pavlova getting soggy. Since this is a large pavlova, I recommend leaving the pavlova on the parchment and sliding it onto your serving tray to avoid excess cracking during a transfer.
  • Cut the ends off of the tangelos, and then use a pairing knife to cut the remaining peel off removing as much pith as possible. Slice into 1/4 inch slices.
  • Spread the tangelo curd cream onto the cardamom pavlova nest, leaving an inch or two of space around the edges.
  • Layer on the diced pears, and arrange fresh tangelo slices on top.
  • Garnish with candied tangelo peel curls, and fresh mint sprigs. Finish with a sprinkle of fleur de sel. Best enjoyed fresh.

Notes

-If you do not have a heavy bottomed, non aluminum sauce pan, use the double boiler method to cook your curd. Boil one inch of water in the medium sauce pot, and cook the curd in a heat proof medium sized bowl placed overtop the pot. 
-If keeping the zest in the curd is important to you, I recommend using the double boiler method as an extra precaution to avoid having any small bits of egg yolk cook while you prepare the curd, and skip the step at the end where you put the curd through the mesh seive. 
Keyword Cardamom, Pavlova, Pear, Sheet Pan, Tangelo, Tray
Tried this recipe?Let us know how it was!