Christmas cocoa-orange pavlova with mascarpone cream, spiced wine pears and pistachios

Instructions

1. 1

   Preheat the oven to 275 °F / 135 °C. Line a baking tray with parchment paper and draw a 20 cm / 8-inch circle as a guide.

2. 2

   In a clean, dry bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until the meringue is glossy and holds stiff peaks. Fold in the cornstarch, white vinegar, cocoa powder, orange zest, and fine salt gently so you do not deflate it too much.

3. 3

   Spoon the meringue onto the marked circle and shape it into a nest, leaving a slight hollow in the center for the filling. Bake at 275 °F / 135 °C for 15 minutes. Then lower the temperature to 230 °F / 110 °C and bake for 75 minutes more. Turn off the oven and let the pavlova sit inside with the door slightly ajar for 30 minutes.

4. 4

   While the pavlova bakes, place the red wine, brown sugar, cinnamon stick, star anise, and orange peel in a saucepan. Bring to medium heat until the sugar dissolves.

5. 5

   Add the pear wedges to the liquid and cook over low heat for 15 to 18 minutes, until tender but still holding their shape. Remove the pears and continue simmering the liquid for 8 to 10 minutes more until slightly syrupy. Let the pears and syrup cool separately.

6. 6

   In a chilled bowl, beat the mascarpone with the heavy cream, powdered sugar, and vanilla extract until thick and smooth. Do not overbeat.

7. 7

   Once the pavlova is completely cool, carefully transfer it to a serving platter. Fill the center with the mascarpone cream.

8. 8

   Arrange the wine-poached pears on top, drizzle with some of the spiced syrup, and finish with the chopped pistachios. Serve right away to keep the contrast between crisp and creamy textures.