Winter Pavlova Recipe with Tangerine Curd and Salted Pistachios (2024)

Preheat oven to 300° F.

In the very clean bowl of a stand mixer fitted with the whisk attachment, add in the egg whites and whip on medium speed until soft peaks form, about 2 minutes.

Next, add the sugar, a spoonful at a time, allowing each spoonful to incorporate for a few seconds before adding the next in. Continue to beat for about 5 minutes, until the mixture is thick and glossy and all the sugar has dissolved. Test by feeling a bit of the mixture between your fingers. If you can still feel sugar granules, continue to beat a few minutes more until it’s completely dissolved.

Add in the vinegar and vanilla bean paste and beat another 2 minutes or so until completely incorporated.

Scoop out the meringue onto a parchment-lined baking sheet in a large mound. Spread into an even layer about the size of a dinner plate and shape the sides up a little taller than the middle, creating a little well in the center to hold some of the filling later.

Decorate the sides with swirls with the back of a spoon or offset spatula in whatever pattern you’d like. Turn oven down to 250° F and bake for about 2 hours.

Then turn the oven off and leave the meringue in the closed oven to continue cooling, at least 4 hours, but preferably overnight.

Combine the egg yolks, sugar, juice, zest, and salt in a medium saucepan over medium heat. Allow to cook, stirring constantly, until thick enough to coat the back of a spoon.

Remove from heat and add in the butter. Stir to combine until all the butter has melted and been incorporated. Allow to cool then keep in refrigerator until ready to assemble.

Place the meringue on a large serving platter. Top with whipped cream then dollop over the curd. Layer on the tangerine slices and sprinkle with the pistachios. Serve immediately.