Baking Dessert

Yotam Ottolenghi's sunset pavlova with orange syrup

Name: Yotam Ottolenghi's rosemary, orange and passionfruit pavlova recipe
Yield: 8
Ingredients: 200g egg whites (from 6-7 large eggs), at room temperature; 370g caster sugar; 2 tsp cornflour; 2 tsp Macro Apple Cider Vinegar; 100ml orange juice; 40.00 ml apple cider vinegar; 4 sprigs rosemary, plus extra to serve; 50g caster sugar; 2 tsp lemon juice; 300ml thickened cream; 100g mascarpone; 30g caster sugar; 8 cardamom pods, shells discarded, seeds finely crushed or ground; 2 large ripe but firm nectarines; 3 ripe but firm yellow or red plums; 150g seedless green grapes; 2 passionfruit, halved, insides scraped, or 1/4 cup passionfruit pulp

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by Yotam Ottolenghi

Sep 22, 2023

You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone.

What you need to know before you start

Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout.

You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls.

Why is this the best sunset pavlova with orange syrup recipe?

Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue.

Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves.

Why do you make pavlova the day before?

Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish.

What ingredients you’ll need

Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature.

Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream.

Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior.

Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup.

Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova.

Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note.

Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice.

Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream.

Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream.

Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes.

Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish.

Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova.

Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish.

Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova.

What are the secrets of pavlova?

There are a few tips and tricks you can follow to nail the perfect pavlova:

If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky
Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base.
Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav.
It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar.
Take the time to cool the meringue base completely. This will prevent too much cracking.

How to store leftover pavlova

A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit.

How to serve Ottolenghi’s sunset pavlova with orange syrup

Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first).

Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks.

If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this

For more fresh and fruity summer desserts, try our favourites:

Rosemary, orange and passionfruit pavlova.

Meringue

200g egg whites (from 6-7 large eggs), at room temperature
370g caster sugar
2 tsp cornflour
2 tsp Macro Apple Cider Vinegar

Rosemary orange syrup

100ml orange juice
2 tbs Macro Apple Cider Vinegar
4 sprigs rosemary, plus extra to serve
50g caster sugar
2 tsp lemon juice

Cardamom cream

300ml thickened cream
100g mascarpone
30g caster sugar
8 cardamom pods, shells discarded, seeds finely crushed or ground

Fruit topping (see note)

2 large ripe but firm nectarines
3 ripe but firm yellow or red plums
150g seedless green grapes
2 passionfruit, halved, insides scraped, or 1/4 cup passionfruit pulp

Method

1.

Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. To prepare the meringue, add egg whites to a stand mixer fitted with the whisk attachment and beat on medium-high speed until firm peaks form, 3-4 minutes. With the machine running, add the sugar, about 1 tbs at a time, until meringue is stiff and glossy, about 4 minutes more.
2.

Use a spatula to gently fold cornflour and vinegar into the meringue until evenly mixed through. Transfer meringue to your prepared baking tray and use a spatula to spread into a 22cm round. Use spatula to create small curves across the surface of the meringue for a more rustic look.
3.

Place meringue in the oven, then immediately turn temperature down to 150°C/130°C fan-forced. Bake for 1 hour 30 minutes, until dry on the outside (it will still be chewy through the centre). Leave to cool in the oven, with the door ajar, overnight. Don’t worry if it cracks in places.
4.

Meanwhile, for the syrup, place orange juice, vinegar, rosemary sprigs and caster sugar in a small saucepan over medium heat. Bring to a simmer, then cook, stirring, for 3-5 minutes until sugar dissolves and mixture has reduced by about half. Remove from heat, stir in lemon juice and set aside to cool completely. It’ll thicken to a maple syrup consistency as it cools.
5.

For the cream, add all ingredients to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft-medium peaks form, 1 1/2-2 minutes. Chill until ready to use.
6.

For the fruit topping, use a mandoline to finely shave one side of the nectarine to get very thin rounds until you hit the pit, then shave the opposite side. Chop off narrower ends and save these to snack on, or see note, opposite. Repeat with plums. Set both aside on a large plate, separately. Use a small, serrated knife to finely slice grapes into thin rounds of around the same thickness.
7.

Set on the same plate. To assemble, use the baking paper to help transfer the meringue to a large serving platter or board. (Alternatively, you can serve it right from the baking tray.) Top with the cream by dolloping and spreading it across the meringue using the back of a spoon, leaving a 2.5cm border. Artfully top with nectarines, plums and grapes. Dot with passionfruit.
8.

Remove rosemary sprigs from syrup and discard, then pour some of the syrup all over the fruit. Serve immediately, or within the hour (the meringue will soften as it sits), with remaining syrup and extra rosemary alongside.

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Recipe Notes

Begin this recipe a day ahead.

Take extra care when using a mandoline to thinly slice the stone fruit. Use the leftover stone fruit in fruit salads, served chopped over your sweet breakfast or with ice-cream as a simple seasonal dessert.