Food & Cooking Recipes Dessert & Treats Recipes Blood-Orange Pavlovas with Grand Marnier Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 15, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 dozen A specialty in New Zealand and Australia, pavlova is a meringue recipe topped with whipped cream and strawberries, kiwi, or passion fruit. Our pavlova dessert delivers a burst of citrus with boozy orange custard and blood-orange sections soaked in Grand Marnier. Ingredients 6 blood oranges, peel and pith removed 7 tablespoons Grand Marnier or other orange-flavored liqueur 4 large eggs, separated 1 ¼ cups sugar ⅛ teaspoon salt, plus a pinch 1 teaspoon distilled white vinegar 1 teaspoon pure vanilla extract ¼ cup orange juice ½ cup heavy cream Directions Preheat oven to 225 degrees. Cut oranges into segments. Toss with 3 tablespoons liqueur; refrigerate. Make meringue: Put egg whites, 1 cup sugar, and a pinch of salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk constantly until sugar is melted and mixture is hot. Fit mixer with whisk attachment; beat egg-white mixture on medium speed until soft peaks form. Raise speed to high; beat until cool, and stiff, glossy peaks form. Beat in vinegar and vanilla. Using a rubber spatula, mound meringue into twelve 3-inch-wide rounds on parchment-paper-lined baking sheets. Swirl edges and make a well in center of each meringue. Bake until crisp and just set in center, 40 to 50 minutes. Let cool on sheet on a wire rack. When meringues are cool enough to handle, peel off parchment. Let cool completely. Make custard: Stir together yolks, juice, remaining 1/4 cup each sugar and liqueur, and 1/8 teaspoon salt in a large heatproof bowl set over a pan of simmering water; whisk until thickened and a spoon leaves a wake, about 4 minutes. Pass mixture through a fine sieve into a bowl. Refrigerate until cold, about 1 hour. Beat cream to soft peaks; fold into custard. Refrigerate until ready to serve, up to 4 hours (rewhisk before using). Just before serving, mound custard in each meringue. Top custard mounds with orange segments and their juices. Rate it Print