Pumpkin Spice Pavlova
This amazing pavlova recipe was inspired by the infamous pumpkin spiced latte that hits the high street every Halloween. Four crisp meringues are topped with a cosy, warm pumpkin puree, lashings of fresh cream, pistachios, dried cranberries and chocolate shavings. An October showstopper if there ever was one!
For The Pumpkin Puree
- 600 g peeled and chopped pumpkin or butternut squash
- 1 tbsp vegetable oil
- 2 tbsp soft brown sugar
- 1/2 tsp allspice powder
- 50 ml orange juice
- 60 ml double cream
For The Meringue
- 3 large fresh egg whites
- 175 g caster sugar
- 1 tsp cornflour
- 1 tsp cinnamon powder
For The Cream
- 2 tbsp icing sugar
- 250 ml double cream
- 50 g pecan nuts
- 50 g chopped pistachio nuts
- 15 g dried cranberries
- 2 tbsp 70% dark chocolate
Preheat The Oven
Preheat the oven to 200ºC
Bake The Pumpkin
Peel and dice the pumpkin into 2x2cm cubes and tip them onto a baking tray. Toss with oil, brown sugar, allspice and a pinch of salt.
Bake for 30 minutes, until very soft.
Blitz The Pumpkin
Blitz three quarters of the pumpkin with the orange juice and the double cream until your get a smooth puree that just holds it’s form (you can add a little more orange juice if you need to)
Save the remaining pumpkin for garnish.
Make The Meringues
Turn the oven down to 125ºC.
Whisk the egg whites in a clean bowl until you have soft peaks. Dump in the caster sugar, cornflour and cinnamon powder, then continue whisking until you have stiff glossy peaks.
Pipe 5 big domes of meringue onto a baking tray lined with greaseproof paper. Start with the piping bag close to the tray, then pipe and lift the piping bag upward in a slow smooth motion.
Bake in the oven for 1 hour, then switch the oven off and leave the meringue to cool inside.
Decorate And Serve
Whip the double cream with the icing sugar until you get soft peaks.
Tap the tops of the meringues to crack them.
Dollop the cream and the pumpkin into the middle then scatter over all of the garnishes and grate over the dark chocolate.
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