Orange Blossom Pavlova with Ricotta Whipped Cream, Lemon Curd, Whipped Ricotta Stuffed Figs, and Fresh Berries ʚ🍓ɞ

Today we’re making an Orange Blossom Pavlova with Ricotta Whipped Cream, Lemon Curd, Whipped Ricotta Stuffed Figs, and Fresh Berries ʚ🍓ɞ

First off, making this was honestly so fun. Pavlova is a meringue-based dessert that pairs well with pretty much anything. The meringue is super straightforward and easy to make. The longest part is just waiting for it to bake and cool, but you barely have to do much other than wait and decorate. It’s a super chill and fun summer dessert!

Secondly, let’s talk about THE texture. I’m all about texture in desserts, and pavlova is a dream come true. It has this gorgeous, firm, and crisp exterior, while the center is like a giant fluffy marshmallow. I’m obsessed. I wanted to have fun with the flavor profile of this recipe, and I was inspired by the flavors I grew up with: orange blossom, ricotta, figs. It’s like a Middle Eastern dream. The ricotta is so delicate and complements the sweetness of the dessert perfectly. While the ricotta adds a mellow flavor, the lemon curd and the sweetness of the pavlova itself brighten everything up beautifully. The stuffed figs are a statement on their own but add the final touch to this recipe, giving it that wow factor… I’m going to stop talking now, let’s get into the recipe!

Few Tips:

• Make sure your egg whites are at room temperature before whipping. It helps get the perfect volume. Leave your eggs out 30 minutes – 1 hour before you plan to use them.
• I mention in the directions that we are gradually adding in the sugar while continuously beating the egg whites. This helps the sugar dissolve properly and creates a glossy meringue. Slow and steady wins the race.
• Whip the egg whites until they form stiff, glossy peaks. If you lift the beater and the peaks stand up straight without drooping, you’re good to go.
• The pavlova should be crisp on the outside and marshmallowy on the inside. If it becomes too brown, it may be over-baked – but even if it is, it will still be delicious. Just want to give you an idea of what is considered over-baked.
• Make your whipped ricotta and ricotta whipped cream while the pavlova is cooling – but towards the last 30 minutes of it cooling. This way, everything’s ready for assembly without any rush – but still fresh.
• Be super careful when removing the pavlova from the parchment paper and transferring it to the serving platter. It’s delicate and can crack easily. You’ll understand what I’m taking about once you bake it.
• Assemble and decorate the pavlova just before serving to keep the meringue crisp. Toppings can soften the meringue if they sit for too long. Since it’s a meringue-based dessert, it will naturally soften over time in general, so it’s best enjoyed fresh.
• If you have leftovers, store them in an airtight container. Might not be pretty the next day, but will still taste good – but I don’t recommend keeping leftovers longer than two days.
• Don’t be afraid to get creative with your designs and toppings- one thing I always want to make clear, it’s important to have fun with recipes! Make it your own mini passion project for the day, enjoy the process!
  
  
  

Process:

Orange Blossom Pavlova with Ricotta Whipped Cream, Lemon Curd, Whipped Ricotta Stuffed Figs, and Fresh Berries

The mix of ricotta, fresh figs, berries, and lemon curd on top of a fluffy pavlova, with that hint of orange blossom, is next level. It's delicate yet packed with flavor—a fun, bright combo that's super fresh and enjoyable to eat.

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Prep Time 30 mins

Cook Time 1 hr 45 mins

Cooling time 2 hrs

Total Time 4 hrs 45 mins

Course Dessert

Servings 10

Ingredients

  

Orange Blossom Pavlova:

• 6 Large egg whites, room temp (230 grams)
• 1 1/2 cup Sugar (300g)
• 1 tsp Corn starch
• 1 1/2 tsp Lemon Juice
• 1/2 tbsp Orange Blossom Water

Ricotta Whipped Cream:

• 1 1/2 cup Heavy Cream (360ml)
• 1/4 cup Powdered Sugar (30 grams)
• 1/2 cup Ricotta (125 grams)
• 1/4 tsp Orange blossom water
• 1/4 tsp Salt
• 1 tbsp Olive oil (15 grams)
• 2 tbsp Honey (40 grams)

Whipped Ricotta (for figs):

• 1/4 cup Ricotta (60 grams)
• 1 1/2 tsp Olive oil (7 grams)
• 1 1/2 tsp honey (10 grams)
• 1 tsp Lemon zest
• Pinch of Salt

Toppings:

• Lemon curd (store bought or homemade)
• Fresh Berries (raspberries, strawberries, pomegranate seeds)
• Figs ( I used two)
• Chopped walnuts or pistachios (whichever you prefer)

Instructions

 

First things first ✮⋆˙

• Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 6-inch circle as a guide. (only if you feel like you need guidance, but you can definitely free hand it).

Lets make our Pavlova ✮⋆˙

• In your mixer bowl attachment ,make sure it's clean, and dry; whisk the room temp egg whites until soft peaks form. This should take 4 minutes on medium speed.
• After soft peaks form, add in the cornstarch, lemon juice, and orange blossom water.
• Now, while the mixer is going – gradually add the sugar, 3 tablespoon at a time, beating well after each addition. Continue to beat until the meringue is glossy and forms stiff peaks. this should take 6 minutes on medium speed. the full process of making your meringue should be about 10 minutes.

Grab your prepared baking sheet ✮⋆˙

• Spoon the meringue onto the prepared parchment paper, using the circle as a guide if needed. Build up the sides slightly to create a bowl shape. (you can also use a piping bag to add it on your baking sheet, if you think this will be a neater/ easier alternative for you)
• Once you get it to the height you want, you can truly have fun with this part. Whichever shape you choose to create, that's what it will bake into. If you want to take a spoon and create a fun design, or create ridges all around the sides, go ahead—have fun with it!
• Bake for 1 hour and 45 minutes. Turn off the oven and leave the pavlova inside to cool completely with the oven door slightly ajar, using a wooden spoon to keep it open. The cooling process is important to prevent the pavlova from collapsing and completely cracking in places that you do not want that to happen.
• Allow to cool in the oven, with the door slightly ajar, for 1-2 hours, or until completely cool
• The pavlova should be crisp and dry on the outside, but soft and marshmallow-like on the inside.
• A few cracks are normal, but if there are many cracks and the center sinks significantly, it was underbaked and the foundation overall was not properly baked. To also prevent this, make sure you do not open the oven door at all until the end of the baking time!

Lets make our whipped ricotta for our figs ✮⋆˙

• Towards the end of your pavlovas cooling time, begin preparing your toppings.
• In a stand mixer with the whisk attachment, combine the ricotta, olive oil, honey, lemon zest, and a pinch of salt. Whisk until well incorporated and fluffy, about 3 minutes.
• Transfer to a piping bag and set aside.

Now, for our ricotta whipped cream ✮⋆˙

• In the same mixer bowl, add the heavy cream, powdered sugar, ricotta, olive oil, salt, orange blossom water and honey. Whisk until stiff peaks form, about 5-7 minutes.
• We don't want our ricotta whipped cream overly sweet, because the pavlova itself is quite sugary – so if the sweetness is quite faint, that's exactly what we want.

Time to put everything together ✮⋆˙

• Carefully remove the cooled pavlova from the parchment paper. Place it on your serving platter very gently. we only want to move it once, so make sure the serving platter you are using, is the one you want to present it on!
• Gently dollop the ricotta whipped cream on top of the pavlova.
• Add a happy layer of lemon curd. The brightness of the lemon curd complements all the flavors so well – so depending on your preference add as much or as little as you'd like.
• Cut each fig into quarters, but not all the way through, so the fig opens like a flower.
• Pipe the whipped ricotta into the center of each fig. Sprinkle with chopped walnuts or pistachios, whichever you prefer.
• Arrange the stuffed figs on top of the pavlova.
• Add fresh berries (raspberries, strawberries, pomegranate seeds) around the figs.
• Serve fresh, and you're done!

Keyword baking, dessert, pavlova, stuffed figs, summer dessert