Pavlova with Blood Orange Curd and White Chocolate Whipping Cream. The ultimate date night or Valentine's Dessert.
Preheat oven to 250° F and line a baking sheet with non-stick paper.
Using an electric whisk, mix egg whites until stiff peaks form. Gradually add 1 tbsp of fine sugar at a time, beating in each batch of sugar thoroughly until eggs become glossy and stiff peaks form.
Sift cornstarch over beaten egg whites and add zest and vinegar. Fold until just combined (avoid over-folding and losing the air in the egg whites).
Place in a mound about 3" high on lined baking sheet. Bake for 25-35 minutes, until exterior is starting to firm up and bottom has only the slightest amount of browning to it. Remove from oven and let completely cool on tray.
Melt white chocolate in the microwave in short bursts, 20-30 seconds long. Stir until completely smooth and set aside to cool slightly.
Whisk whipping cream and sugar together until stiff peaks form, about 2-3 minutes in a stand mixer. Add cooled melted chocolate and whisk briefly to combine.
Top pavlova with blood orange curd and white chocolate whipped cream. Serve immediately.
* store-bought is perfectly acceptable or make a version from The Kitchn recipe linked in post above up to 5 days before serving the pavlova
** double recipe to make a pavlova that could serve 4 -6 people.