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    March 11, 2015

    earl grey brown sugar pistachio meringue with mandarin lemon curd and persimmon

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    this pavlova is so yummy the meringue is made with brown sugar, earl grey and has chunks of pistachios throughout, then i topped it with a brown sugar whipped cream and mandarin and lemon curd with sliced mandarins and persimmons, then i sprinkled it with more pistachio nuts and pistachio flavoured persian fairy floss.

    i used one earl grey tea bag to flavour the meringue, it is a subtle flavour so if you want it to be more noticeable use two tea bags.
    i love pavlova it is one of my favourite desserts, i love how versatile it can be as you can change up the recipe for any ingredients you fancy.
    i had some mandarins which are in season at the moment so i wanted to use them up, i saw these Sharon fruit (persimmon) in the supermarket for £1 so i decided to use those too.
    brown sugar makes the meringue have such a wonderful caramel flavour if you haven’t tried it you really must.

    4 egg whites
    165g 3/4 cup brown sugar
    55g 1/4 cup caster sugar
    1/4 tsp cream of tartar
    2 tsp corn flour
    1 tsp white white vinegar
    1 earl grey tea bag
    5 tbsp chopped pistachios
    preheat the oven to 120c
    in the bowl of  a stand mixer add the egg whites (keep the yokes to make the curd)
    whip until they are frothy then add the sugars, earl grey and cream of tartar and continue to whip until thick and glossy then add the vinegar and corn flour continue whipping until stiff peaks form, then mix through the pistachios.
    spoon the mixture onto a lined tray and use the back of a spoon to shape into a large nest.
    bake for 1 hour 25 minutes.
    turn the oven off and leave it in there for a further 20 minutes.
    to make cream
    300m double cream
    4 tbsp Brown sugar
    5 tbsp icing sugar
    1 tbsp maple syrup
    whip all the ingredients together until thick, spread onto cooled meringue
    to make curd
    4 egg yokes
    110g 1/2 cup sugar
    zest of 1 lemon and mandarin
    juice of two mandarins and half a lemon
    3 tbsp butter
    in a pan add the sugar, yokes, juice and zest and stir then put pan over a low/medium heat and stir continuously until thickens and coats the back of the spoon.
    pour into a bowl and then stir in the butter,
    let cool
    spoon onto meringue and mix in with cream
    add sliced mandarins and persimmons then sprinkle over some chopped pistachios.
    
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    5 Comments

    1. AutomaticJack says

      March 11, 2015 at 5:26 pm

      This looks gorgeous! Not enough earl grey and pistachio in the world.

    2. Katrina @ Warm Vanilla Sugar says

      March 11, 2015 at 7:23 pm

      Whoa, yummy looking in so many ways! The flavour…the colour…oh my!

    3. Daisyand theFox says

      March 12, 2015 at 11:48 am

      this looks gorgeous!!
      earl grey meringue sounds so delicious 🙂
      awesome flavour combo and great photos are per usual!

      Bec {Daisy and the Fox}

    4. Shellie - Iron Chef Shellie says

      March 13, 2015 at 12:31 pm

      you had me at earl grey! x

    5. Deborah Thompson says

      March 18, 2015 at 10:01 am

      I love anything Earl Grey, so love this recipe. But, where did you get your persian fairy floss? Beautiful post Aimee

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