Pavlova with blood orange

A light pavlova is the perfect final dessert: crispy on the outside, soft on the inside, and beautifully presented. The freshness of blood orange balances the sweet meringue, while a dollop of whipped cream or mascarpone adds a creamy texture. With a glass of ACALA Spritz Style , sparkling, bittersweet, and citrusy, this makes a light yet festive end to dinner.

Pavlova with blood orange

Ingredients

  • 2 small pavlovas or 1 larger one (homemade or ready-made)
  • 1 blood orange, cut into segments or slices
  • 100 ml whipped cream or 2 tbsp mascarpone
  • 1 tsp icing sugar
  • Optional: grated orange peel or mint for garnish

Preparation method

  1. Whip the cream until stiff with the icing sugar (or mix the mascarpone with a little sugar until smooth).
  2. Cut the blood orange into nice slices or segments.
  3. Place the pavlova on a plate, spoon the cream on top and divide the blood orange over it.
  4. Garnish with grated orange zest or fresh mint. Serve immediately.