Ingredients

• 150ml/5fl oz double cream
• 150ml/5fl oz full-fat milk
• 10 cardamom pods
• lightly smashed in a pestle and mortar
• pinch salt
• 40g/1½oz golden caster sugar
• 15g/½oz cornflour
• 2 free-range egg yolks
• 4 free-range egg whites
• 175g/6oz golden caster sugar
• 75g/2½oz dark muscovado sugar
• pinch salt
• ½ tsp vanilla extract
• 300ml/10fl oz double cream
• 3 oranges
• skin and pith removed
• finely sliced into rounds
• 1 unwaxed orange
• zest and juice
• 85g/3oz golden caster sugar
• 20g dark muscovado sugar
• 2 sprigs rosemary
• pinch salt

Directions

• To make the custard
• pour the cream
• milk
• half the sugar and salt into a pan and gently bring to the boil
• stirring until the sugar has dissolved. Once little bubbles are starting to pop on the surface
• remove from the heat and stir in the cardamom. Allow to cool and infuse for about an hour.
• In a large bowl
• whisk the egg yolks with the remaining sugar and the cornflour until frothy and pale. Strain the infused cream
• return to the pan and bring up to just below the boil. Drop a tablespoon of the warm cream into the egg yolk mixture and whisk to warm it up
• then pour on the remaining hot milk and cream mixture and whisk it until combined.
• Wash and dry the saucepan. Return the mixture to the pan and heat over a low–medium heat
• bring slowly to the boil and stir for a few minutes
• cooking until the cornflour is cooked out and the mixture thickens. Remove from the heat
• then strain through a sieve into a clean pan. Cool by putting the pan into a large bowl of iced water. Once cool
• cover the surface with cling film to avoid a skin developing
• then chill in the fridge for 2 hours.
• To make the pavlova
• preheat the oven to 190C/170C Fan/Gas 5. Make sure the bowl you’re going to whisk the egg whites in is spotlessly clean. (I find squeezing a drop of lemon juice in and rubbing it over the inside with a piece of kitchen towel helpful.)
• Combine both the sugars and salt in a bowl and rub out any lumps in the muscovado with your fingers. Put the egg whites in the bowl and whisk until soft peaks form. While still whisking
• add in the sugar
• a tablespoon at a time
• allowing each addition to incorporate into the egg whites. Pour in the vanilla extract and keep whisking for 5–6 minutes
• or until any visible lumps of sugar have dissolved and the mixture is glossy
• smooth and fluffy.
• Line two baking trays with baking paper. Use a blobs of the meringue mixture to stick the baking paper to the baking trays.
• Using a metal spoon
• divide the mixture between the baking trays
• dolloping it on and spreading it out into circles the size of small dinner plates
• using the back of the spoon to create cloud-like whisps and peaks.
• Bake in the oven for 35–40 minutes. Turn off the heat and allow the meringue to cool completely in the oven.
• Meanwhile
• to make caramelised orange
• place the orange slices in a bowl.
• Combine the sugars and salt in a frying pan and placed over a medium low–medium heat. Without stirring
• heat the sugar gently until it’s melted. Carefully add the orange zest and juice and rosemary (it will sizzle
• spit and bubble) and stir with a wooden spoon until you have a caramel. It should be the consistency of orange juice
• so add a tablespoon of water if it needs thinning. Pour over the oranges and set aside.
• Once cool
• carefully peel the parchment from the meringue discs and use a palette knife to lift one onto a serving platter or cake stand. Whip the cream to soft peaks and remove the custard from the fridge. Fold the custard and a tablespoon of the orange caramel syrup through the cream.
• Spread most of the cream and custard mixture onto the base meringue
• then top with half of the caramelised oranges. Sandwich with the other meringue
• pile the remaining cream and custard mix on top and cover with the remaining oranges. Drizzle with a little more syrup
• and serve.