You haven’t eaten meringue like this before. Here’s an autumn pumpkin pavlova

Pumpkin pavlova is a unique combination of crispy meringue, light and velvety cream with a hint of orange and aromatic pumpkin. Nuts and hazelnut cream they give the whole thing character and a pleasant crunch. This dessert is perfect for any special occasion, your guests will surely be impressed.

To prepare the meringue, you will need:

• 6 egg whites,
• 300 g of fine white sugar,
• 1 teaspoon of lemon juice,
• 2 teaspoons of potato flour,
• a pinch of salt.

Ingredients for the cream:

• 250 g mascarpone serka,
• 250 g Purée from Dyni,
• 50 g of butter,
• 80 g of brown sugar,
• juice from half an orange.

For decoration:

• 50 g of hazelnut cream,
• 50 g hazelnuts,
• 50 g pistachios.

Beat the egg whites with a pinch of salt until stiff. Then add a spoonful of sugar, beating constantly until the meringue is thick and shiny. At the end of whipping, add lemon juice and potato flour, mixing gently with a spatula.

Preheat the oven to 160°C.

Divide the foam into three parts. Form each of them into a circle with a diameter of about 21-22 cm and a thickness of 2-3 cm on two baking trays.

Place in the oven and bake for 10 minutes, then reduce the temperature to 120°C, then reduce the temperature to 100°C and bake for another 2 hours. After this time, leave the meringue in the oven with the door ajar to cool completely.

Prepare the pumpkin cream. Cream the butter with brown sugar for about 5 minutes until the mixture is light and fluffy. Gradually add the mascarpone, alternating with the pumpkin puree, mixing at low speed. Pour in the orange juice and mix thoroughly. Place the finished cream in the refrigerator for at least 15 minutes to cool and harden slightly.

Spread the pumpkin cream onto the cooled meringue layers, spreading evenly.

In a bowl, combine the cream with chopped nuts and pistachios. Spread on top of the pumpkin pavlova.

Sources: Terazgotuje.pl