Serves 8-10; Curd makes about 2 cups

Ingredients

Pumpkin Spice Curd

• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 1 cup white sugar
• 2 eggs
• 2 egg yolks
• 1 tablespoon orange juice
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 1 stick butter, chopped into small pieces

Meringue

• 3 large egg whites
• ½ cup fine sugar
• ½ cup dark brown sugar
• ¼ teaspoon cream of tartar, or ½ tsp lemon juice or vinegar
• 1/8 teaspoon salt
• 1 cup whipping cream
• 1 cup mascarpone
• 1/2 cup pecans, chopped and lightly toasted
• 2 oz dark chocolate, chopped
• 2 oz white chocolate, chopped

Method

Pumpkin Curd

1. Add all ingredients except the butte,  to the saucepan and whisk to combine
3. Heat over a medium-low heat until the sugar has dissolved completely and it is slightly bubbling
4. Continue to heat until the curd thickens slightly. When it’s ready it should coat the back of a spoon. Once you can draw a line on the back of the spoon with your finger without it running back together, it’s ready
5. Remove from the heat. Add the butter in small chunks, stirring and letting it melt into the curd before adding the next few chunks
6. Let cool completely and then put in the fridge to chill until you’re ready to use it

Meringue

1. Preheat your oven to 250°F. Cover a large baking tray with baking parchment and trace a circle, about 9-10 inches in diameter, on to the paper. Turn the paper over so the drawn-on side is facing down but still visible
2. In a clean, dry bowl of a stand mixer, using whisk attachment, whisk the egg whites until frothy, then add the cream of tartar and whip to soft peaks.
3. Reduce the speed to medium-low and with the whisk continuously running, add in the salt and the sugars a spoonful at a time, until thick and satiny
4. Spread the meringue inside the drawn circle, creating a nest by making the sides a little higher than the centre. Place in the oven and bake for 3 hours, then switch off the oven but leave the meringue inside until completely cool: this will take about 2 hours.
5. Once cool, remove from the oven and set aside until ready to assemble

To Assemble

1. Once your meringue has fully cooled, place the cream and mascarpone in a large bowl and whisk for about 1 minute, until stiff peaks form. Be careful not to over-whisk, If the mixture begins to split use a spatula to fold a little more cream into the mix to bring it back together
2. Carefully spoon the cream/ mascarpone mixture into the centre of the meringue. Add a layer of the pumpkin spice curd on top – as much or as little as you like
3. Sprinkle over ½ the dark and white chocolate pieces
4. Add another layer of the whipped cream and finish by sprinkling with the remaining chocolate pieces and the toasted pecan pieces
5. Serve and enjoy!

Tips:

• Add you sugar in SLOWLY. I usually add it a Tablespoon at a time and let the mixture whisk for a couple pf minutes before I add the next. When all your sugar has been added you can check if its ready by dipping the back of a spoon (or your clean finger!) into the meringue mixture. Check by rubbing it. If it feels grainy- you need to whisk for about 2-3 more minutes. If it feels smooth – you’re good to go!
• I know it sounds a long time but cooking (and cooling) your meringue as per the recipe ensures you’ll have the crispiest shell, with a chewy inside, and minimal cracks. But don’t panic! If you’re meringue does crack, or break, you can piece it back together and under the filling no on will know! Pavlovas are best when they look rustic anyway.