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Caramelized Orange Pavlova with Blood Orange Curd

This flavorful citrus dessert is an elegant way to end any meal.


Orange Curd


  • 3 large eggs, or egg substitute
  • 135 g (⅔ cup) caster sugar
  • 1 blood orange, zested and juiced
  • ¼ cup unsalted butter


  1. For the orange curd, place the eggs, granulated sugar, orange juice and zest to the Vitamix container in the order listed and secure the lid.
  2. Select Variable 1, start the machine and slowly increase to its highest speed.
  3. Blend for 5 minutes. Reduce the speed to Variable 1, remove the lid plug and add the chilled butter.
  4. Blend for 15 seconds or until butter is incorporated.
  5. Transfer the mixture to a bowl, cover and chill until set (about 4 hours).

Whipped Cream


  • 300 ml (1¼ cup) double cream
  • 60 g (½ cup) icing sugar


  1. For the whipped cream, place the heavy cream and powdered sugar into the Vitamix container and secure the lid.
  2. Select Variable 2 and start the machine. Blend for about 45 seconds or until the mixture has achieved soft peaks.

Caramelized Blood Oranges


  • 2 blood oranges, peeled and segmented
  • 100 g (½ cup) pistachios
  • 1 sprig thyme


  1. To make the caramelized blood oranges, place the segments onto a baking sheet and dust with powdered sugar.
  2. Place the baking sheet under the broiler of the oven and broil until the sugar starts to caramelize.
  3. To assemble, place the meringue nest on a plate and distribute the cream and then the curd mixture evenly over the center of the nests.
  4. Garnish with the orange segment, pistachios and thyme leaves.

Chef's Notes

Meringue nests are purchased.

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