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whole citrus pavlova in a vibrant display of decorative orange, blood orange, and lime cut out to decorate
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5 from 1 vote

Citrus Pavlova

Pavlova is a beautiful dessert that is light, sweet and a real showstopper. The textures in a pavlova are intriguing and will keep you guessing.
Prep Time30 minutes
Cook Time1 hour
Cooling Time2 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 8
Author: Melissa Griffiths

Ingredients

Meringue

  • 1 ½ cups sugar
  • 6 oz egg whites 6 large egg whites
  • 1 ½ teaspoons vinegar
  • 1 ½ teaspoon cornstarch
  • 1 teaspoon vanilla

Citrus curd

  • 1 cup citrus juice (orange, lemon, lime, etc., or a combination)
  • 1 tablespoon zest from citrus fruit (orange, lemon, lime, etc., or a combination)
  • 1 large egg
  • 2 large egg yolks
  • ¼ cup granulated sugar
  • 4 tablespoons unsalted butter cubed
  • Pinch of salt

Whipped cream

Citrus

  • 2 cups assorted peeled and segmented citrus fruit (such as grapefruit, oranges, limes, Caracara oranges, blood oranges)

Instructions

  • Preheat your oven to 250°F (120°C).
  • Draw a 10-inch circle on a piece of parchment paper using a pencil or pen. Place the parchment paper on a large baking sheet with the drawn circle side facing down.
  • In a large bowl of a stand mixer, combine the egg whites and sugar. Place the bowl over a saucepan with about 1 inch of water in it, making sure the bottom of the bowl doesn't touch the water. Bring the water to a simmer over medium heat.
  • Clip a candy thermometer on the side of the bowl and whisk constantly until the temperature of the egg whites reaches 160°F (71°C). This should take about 4-5 minutes.
  • Once the egg whites reach 160°F, remove the bowl from the heat and place it on the stand mixer.
  • Using the whisk attachment, beat the egg whites on high speed until stiff peaks form. This should take about 5 minutes.
  • Scrape down the sides of the bowl with a spatula.
  • Add the white vinegar, cornstarch, and vanilla extract to the egg whites. Mix on low speed until just combined.
  • Using a piping bag or spoon, carefully pipe or spoon the meringue onto the parchment paper inside the circle you drew earlier, building up the edges to form a shallow bowl of meringue.
  • Bake the meringue bowl for 75-90 minutes until the exterior is dry and crisp. It should be easy to gently lift off the parchment paper.
  • Once the meringue bowl is done baking, turn off the oven and open the door slightly to let it cool for 2 hours. This will prevent the meringue bowl from cracking.
  • After 2 hours, remove the meringue bowl from the oven and carefully peel the parchment paper away from the bottom. The meringue bowl is now ready to be filled with your favorite fruits, whipped cream, or other toppings of your choice. Enjoy!

Notes

  • Pavlova variation: Make mini pavlova instead of one large one by scooping meringue onto parchment lined baking sheets using a large ice cream scoop into 8 large piles. Using the back of a spoon form a divot in the top of the meringue mound. Bake for about 50 minutes and let rest in the warm oven until cool. Top with whipped cream and fresh seasonal fruit
  • You can use any seasonal fruit that you like or have on hand! You have so many options. The pavlova is a great base for so many things!

Nutrition

Serving: 1 of 8 servings | Calories: 415kcal | Carbohydrates: 53g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 52mg | Potassium: 94mg | Fiber: 0.004g | Sugar: 53g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 0.1mg

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