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Pavlova with Tangerine and Black Truffles
4.9 from 213 votes

Pavlova with Tangerine and Black Truffles

This Pavlova recipe layers a crisp, delicate meringue base with a rich and creamy filling combining whipped cream, mascarpone, and a custard-based creme "pasteur" made with egg yolks, sugar, and gelatin. The use of tangerine zest in the custard adds a bright citrus hint, while the mention of black truffles in the title suggests an unusual earthy twist, although the specifics of their use are not detailed. The dessert balances light textures with creamy richness and subtle citrus flavors.

Prep Time
20 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
Servings: 4 servings
Course: Dessert
Cuisine: International

Ingredients

Creme "pasteur":
  • 6 gelatine sheets
  • 100 g Whipped Cream
  • 100 g yogurt
  • 10 egg yolk
  • 160 g sugar
  • 20 g starch
  • 60 g flour
  • 1 l milk
  • 100 g glucose
  • 20 g vanilla
  • 1 orange zest
  • 20 g liquor
"Pavlova" cream:
  • 200 g Whipped Cream
  • 200 g mascarpone
  • 200 g patisserie cream
  • 20 g sugar
Merengue:
  • 300 g egg white
  • 450 g sugar
  • 2 tbsp apple vinegar

Instructions

How to Make Creme „Patiseur”:
    Cup of Yum
  1. In a mixing bowl mix together egg yolk, sugar, starch and flour.
  2. In a pot mix together milk, glucose, vanilla, orange žest and make it boil.
  3. Carefully stir in the yolk mix. Keep stirring on a low heat so it doesn’t burn, until a creamy consistency is formed. Cool it down.
  4. Make a whipped cream and mix it with plain yogurt.
  5. Melt gelatine sheets and stir into the cream.
  6. Mix together boiled cream and whipped-yogurt cream.
How to Make „Pavlova“ Cream:
  1. Mix together wipped cream, mascarpone and sugar.
  2. Stir into the „Patiseur“ cream and put it in the pastry bag.
How to Make Merengue:
  1. Preheat the oven to 70° C/ 158 ℉ and line a baking sheet with parchment paper.
  2. In a mixing bowl whip the egg whites until you can see traces of the whisk.
  3. Gradually add the sugar and whip to stiff, glossy peaks.
  4. Add 2 tablespoons of apple vinegar and whip 1 minute more.
  5. Transfer to a piping bag and pipe small drops round, approximately 6 on each meringue 3-4 cm (1 ½ - 2 inches) in diameter.
  6. Let bake for at least 2,5 hours in the oven. It should be dry and crispy.
  7. Cool it to room temperature. Crush any imperfect pieces for use in the plating of the dessert.
Fruits and walnuts:
  1. Use a seasonal fruits and on your choice. Cut them on small pieces. And caramelaized walnuts with honey.
How to Serve:
  1. Squeeze „Pavlova“ cream from the pastry bag in the middle of a plate.
  2. Put a meringue on top of the cream.
  3. Put a prepared fruit on top of the meringue.
  4. Then add the quenelle of raspberry sorbet.
  5. In the end you can sprinkle crushed meringue on top and sliced black truffle

Notes