Citrus Pavlova is a light and elegant dessert with a crisp meringue shell, soft marshmallow-like center, and fluffy whipped cream topped with vibrant citrus fruits. The balance of sweet meringue and tangy citrus makes it a refreshing centerpiece for any occasion.
Total Time:2 hours 40 minutes
Yield:8 servings
Ingredients
4 egg whites
1 cup granulated sugar
2 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract
1 cup heavy whipping cream
2 tbsp powdered sugar
2 oranges, sliced or segmented
1 grapefruit, segmented
2 mandarins, peeled and segmented
1 tsp lemon zest
Fresh mint leaves for garnish
Instructions
Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
In a clean mixing bowl, beat the egg whites until soft peaks form.
Gradually add the granulated sugar while beating continuously until stiff, glossy peaks develop.
Gently fold in the cornstarch, white vinegar, and vanilla extract.
Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round with slightly raised edges.
Bake for 1 hour and 15 minutes, then turn off the oven and let the pavlova cool completely inside the oven with the door slightly open.
In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form.
Carefully transfer the cooled pavlova to a serving platter.
Spread the whipped cream over the center of the pavlova.
Arrange the oranges, grapefruit, and mandarins on top.
Finish with lemon zest and fresh mint leaves before serving.
Notes
Add kiwi, berries, or mango for additional color and flavor.
Blood oranges create a dramatic and vibrant presentation.
For extra brightness, use lime zest instead of lemon zest.
A layer of lemon curd beneath the whipped cream adds extra tangy flavor.
Store the pavlova shell in an airtight container for up to 2 days before assembling.
Once assembled, the dessert is best enjoyed immediately.
