Recipe: Yuzu Pavlova

The upcoming holidays—whatever you celebrate—means a need for decadent desserts, yes?

My yuzu pavlova brings a bright, Japanese-inspired twist to a dessert that’s practically a cultural phenomenon in Australia and New Zealand. Pavlova appears on countless Christmas menus, and while it may not look especially impressive, the eating experience is unbeatable—chewy, crunchy, soft, warm and sweet all at the same time.

What Is Yuzu?

© Photo by iStock: manbo-photo

This recipe uses yuzu—a lemon-like Japanese citrus packed with flavor (and vitamins)—that is a classic December-y fruit here. Native to East Asia, yuzu has a distinctive aroma and a complex taste that sits somewhere between lemon, mandarin and grapefruit, which is why it’s prized more for its zest and juice than for eating on its own. In Japan, yuzu has long been associated with winter, seasonal cooking and traditional remedies, thanks to its high vitamin C content and invigorating scent.

Around this time of year, you’ll spot them everywhere: in food, beauty products and even in onsen. Yuzu-flavored ponzu, sweets and desserts appear on winter menus, while yuzu-infused bath products and yuzu-yu (yuzu baths) are enjoyed during the winter solstice to help warm the body and ward off colds. Its bright fragrance and versatility make yuzu a beloved symbol of the season—especially when darker, heavier winter flavors dominate. Actually, here are five ways to use yuzu this winter.

Yuzu Pavlova Recipe

My Yuzu Pavlova takes a while to make, but the end result is a sure crowd-pleaser—one that’s perfect for your holiday get-together.

Things To Keep In Mind

• Yuzu flesh is much softer than lemon, so you’ll need a grater with larger holes. It’s also full of large seeds and has less juice than a lemon, which is why so many are required for this recipe.
• Don’t step away when making the custard. It takes zero time for this mixture to split (a fancy baking term for scrambled eggs). Stir and stir some more. After it has thickened into a soft mixture, please remove it from the heat and place it in a bowl to cool.
• Don’t cheat when beating the egg whites; the peaks really need to be stiff.
• Pavlova is meant to be crunchy and crispy on the outside and soft and marshmallowy on the inside. It will crack. Don’t worry, it’s supposed to!

Ingredients

• 5 yuzu
• 2 eggs plus two egg yolks
• 6 egg whites
• 0.5 cups of sugar plus another 1.5 cups for later
• 7 tablespoons of butter (softened)
• 1 cup fresh cream
• Fruit and herbs for garnish

Instructions

1. Preheat your oven to 180 °C/350°F. This is important to ensure the base cooks evenly.
2. Place the eggs and egg yolks in a mixing bowl and add water to a pan. Boil the water and place the mixing bowl on top to allow the heat and steam to turn the egg mixture into custard while you mix.
3. Add the sugar, juice of five yuzu, grated peelings of three yuzu, and the softened butter.
4. Mix this constantly until it begins to thicken.
5. Beat the six egg whites until you have stiff peaks.
6. One tablespoon at a time, slowly add 1.5 cups of sugar. The whipped mixture should turn into a very shiny, white, billowy puff.
7. Place a sheet of oven paper onto your oven tray. Pour the whipped egg white mixture over the paper. It will spread when you’re baking, so leave plenty of room at the edges. Flatten the top of the mixture.
8. Reduce the oven temperature to 130°C/265°F and bake for 1 hour.
9. After the hour, open the oven door and let it cool for another hour.
10. After that hour, remove it and ensure it’s completely cooled.
11. Place a large plate upside down over the pavlova and flip it over. Remove the oven paper and spread the yuzu mixture over the top.
12. Whip the fresh cream into whipped cream and sprinkle some more yuzu on top. Garnish with blueberries (goes beautifully with yuzu) or strawberries (because Japanese strawberries are glorious). Add herbs for decoration.

Slice and serve, and watch everyone swoon, telling you what a great chef you are. Enjoy and have a wonderful holiday!

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