Gail's Orange Mousse Pavlova

TRH Gail's Orange Mousse Pavlova
And for dessert… yummy😙
Ingredients:
4 extra-large eggs separated
1 cup castor sugar
1/2 tsp vanilla powder (it’s all I had)
2 tsps cornflour
1/2 tsp cream of tartar
1 tsp white vinegar
Method:
Preheat oven to 150°C line a baking tray with parchment paper.
Beat egg whites until strings form then add 1 tbsp castor sugar at a time into your egg whites until you have used up the sugar, the mixture should be stiff and glossy. Add vanilla powder and give a quick beat. Add cornflour, cream of tartar, vinegar and fold into beaten eggs with a metal spoon. Spoon mixture onto baking tray evening out to the size of about 22/23cm round or you can form to any shape you desire.
Bake for 30 mins then reduce oven temp to 120°C bake further for 15 mins.
Turn off oven and leave Pavlova in oven for 1 hour to cool with the door slightly ajar.
Remove & decorate when completely cooled.
Orange Mousse
Ingredients:
1 cup sugar
3 large eggs + 2 egg yolks
1/3 cup freshly squeezed orange juice
1 tbsp grated orange zest
5 tbsp butter cubed
1/2 cup whipped cream
1 x 250g tub mascarpone cheese
Method:
In a double boiler bring saucepan of water to a gentle simmer.
In your heat-resistant bowl add eggs, sugar, orange juice, zest and whisk until sugar dissolves.
Continue whisking mixture occasionally until the mixture thickens,
about 25 mins. Remove from heat.
Pour your orange curd mixture into a bowl add cubed butter and whisk until all incorporated.
Place a film of plastic wrap over curd.
Cool & refrigerate until needed in a glass jar.
Measure 1 1/2 cups orange curd from fridge give a good whisk.
In another bowl beat 1/2 cup cream and mascarpone cheese together until smooth.
Fold into orange curd.
Spoon over Pavlova, decorated with orange segments, piped cream, macadamian nuts, orange zest and drizzled chocolate coffee ganache.
Chocolate Coffee Ganache
1 heaped tsp coffee granules dissolved in 1 1/2 tbsp boiling water.
I used Jacobs Kronung.
In a saucepan over low heat add 1/3 cup fresh cream, 1 tsp butter and 1 tbsp coffee liquid.
Heat, but not to boiling point.
Add 1 cup chocolate chips and whisk together until smooth.
Decorate as desired.
Adapted Recipe from Nigella Lawson
Prepared, tried and tested by: Gail Haselsteiner
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