Recipe courtesy of Ann Marie Lemcke and Greg Ziegenfuss
1 hr 20 min
40 min
40 min
75 servings


Blood Orange Compote:
  • 25 blood oranges, peeled and segmented
  • 2 pints fresh blueberries
  • 2 cups cranberry juice
  • 1 1/2 cups sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 2 tablespoons orange-flavored liqueur (recommended: Cointreau)
  • 1 quart heavy cream
  • 1/2 cup water
  • 9 pints fresh raspberries
  • 3 cups powdered sugar
  • 12 egg whites
  • 3/4 teaspoons salt
  • 3/4 teaspoons cream of tartar
  • 2 1/4 cups superfine sugar
  • 3 tablespoons plus 1 teaspoon cornstarch
  • 2 tablespoons white wine vinegar
  • 3 teaspoons pure vanilla extract
  • 1/4 cup poppyseeds
Whipped Cream:
  • 1 quart heavy cream
  • 2 tablespoons vanilla extract
  • 1 cup sugar
  • 8 ounces fresh mint leaves, chiffonade, for garnish


For the blood orange compote, in saucepan heat orange segments and juice, blueberries, cranberry juice, sugar, lemon juice, and vanilla. Bring to a boil and reduce heat until syrupy. Finish with orange flavored liqueur.

For the raspberry coulis, place all ingredients in saucepan and cook until soft. Strain raspberries through sieve to remove all seeds.

For the Pavlovas, preheat oven to 275 degrees F and line 3 sheet pans with parchment paper and spray with cooking spray. Beat egg whites, salt and cream of tartar in bowl until stiff. Add sugar a little at a time, beating until stiff and glossy. Add cornstarch, then vinegar ending with adding vanilla. Fold in poppyseeds. Make Pavlovas with teaspoon for small shells, indenting the center of each. Bake at 275 degrees F for 40 minutes, remove and cool.

Whipped cream: place all ingredients in chilled bowl and whip.

To plate, place 1 teaspoon raspberry coulis on bottom of plate, 1 mini pavlova, piped with whipped cream, topped with orange compote and garnish with chiffonade of fresh mint.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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