Delightful Festive Clementine Curd Pavlova Recipe for Christmas Celebrations

Christmas gatherings call for desserts that impress with both flavour and presentation. This festive clementine curd pavlova combines the light, airy texture of meringue with the bright, tangy sweetness of homemade clementine curd. It’s a perfect centrepiece for any celebration, offering a refreshing twist on traditional citrus desserts. This recipe is straightforward, reliable, and sure to become a favourite for your holiday table.

Why This Clementine Curd Pavlova Recipe Works for Holiday Celebrations

This clementine curd pavlova offers a festive look with its bright orange curd and snowy white meringue. It’s light enough to follow a heavy meal and provides a refreshing citrus note that feels seasonal. The recipe’s clear steps and reliable technique make it accessible for bakers of all levels, ensuring a successful dessert every time.

The combination of textures—crisp meringue and creamy curd—delivers a satisfying mouthfeel that guests will remember. Plus, the natural sweetness and zestiness of clementines add a unique twist that stands out from typical holiday sweets.

Tips for Preparing the Meringue Base

The foundation of this dessert is a crisp yet tender meringue. Achieving the right texture requires a few key steps:

• Use clean, grease-free bowls and utensils to ensure the egg whites whip properly.

• Whisk egg whites until stiff and dry before gradually adding sugar. This helps create a glossy, stable meringue.

• Fold in cornflour, white wine vinegar, and vanilla essence gently to maintain the airiness.

Clementine Curd Pavlova - The Recipe

Ingredients

For the meringue base

• 4 medium egg whites

• 225g (8oz) caster sugar

• 5ml (1tsp) Cornflour

• 2.5ml (1/2 tsp) White Wine Vinegar

• 2.5ml (1/2 tsp) vanilla essence

Pavlova Toppings

• 350ml whipped double cream

• 2 tbsp icing sugar

• Clementine curd

• Fresh clementine slices

  
  

For the clementine curd

• ½ cup unsalted butter, melted and slightly cooled

• 1 to 1¼ cups granulated sugar (adjust sweetness to taste)

• 3 large eggs

• 1 cup fresh clementine juice (from 3-4 clementines)

• Zest from 3 clementines

Step-by-step Meringue Instructions

1. Preheat your oven to 150ºC (140ºC fan) or 300ºF.

2. Line a large baking sheet with parchment paper. Draw a 20cm circle on the underside to guide your meringue shape.

3. Whisk 4 medium egg whites until stiff peaks form.

4. Add 225g caster sugar gradually, whisking continuously until the mixture is smooth and glossy.

5. Gently fold in 1 teaspoon cornflour, ½ teaspoon white wine vinegar, and ½ teaspoon vanilla essence.

6. Spoon the meringue onto the parchment, shaping it within the circle.

7. Bake for about 1 hour until the meringue is crisp on the outside but still slightly soft inside.

8. Turn off the oven and leave the meringue inside to cool completely, preventing cracks.

   
   

This meringue base provides a delicate crunch that contrasts beautifully with the creamy clementine curd topping.

Making the Clementine Curd

The clementine curd adds a burst of fresh citrus flavour that balances the sweetness of the meringue. Using fresh juice and zest ensures the curd is vibrant and aromatic.

Ingredients for Clementine Curd

• ½ cup unsalted butter, melted and slightly cooled

• 1 to 1¼ cups granulated sugar (adjust sweetness to taste)

• 3 large eggs

• 1 cup fresh clementine juice (from 3-4 clementines)

• Zest from 3 clementines

  
  

How to Prepare the Curd

1. Melt the butter in a microwave-safe bowl and let it cool slightly.

2. Whisk together sugar and eggs until smooth.

3. Add the fresh clementine juice and zest, mixing well.

4. Microwave the mixture on high in 1-minute intervals, stirring thoroughly after each.

5. Continue until the curd thickens enough to coat the back of a metal spoon.

6. Strain the curd through a fine mesh sieve to remove any cooked egg bits or zest for a silky texture.

7. Cool the curd completely before spreading it over the meringue.

   
   

The curd will thicken further as it cools and can be stored in the refrigerator for up to three weeks.

Assembling the Festive Dessert

• In a separate bowl, whip together the double cream, and icing sugar until you have soft folding peaks, now spread a generous layer over the cooled meringue base.

• Spread a generous layer of clementine curd over the top of the cream.

• Optionally, garnish with fresh clementine segments, mint leaves, or a dusting of powdered sugar for extra festivity.

• Serve immediately to enjoy the contrast of textures and flavours.

  
  

This dessert shines when served fresh but can be prepared a few hours ahead and refrigerated.