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?
Image: 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.
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