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Citrus Pavlova

A light and refreshing dessert featuring a crispy meringue shell topped with fluffy whipped cream and vibrant citrus fruits.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: Global
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Meringue
  • 4 pieces egg whites Ensure they are at room temperature.
  • 1 cup granulated sugar Gradually add during whipping.
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon cornstarch Helps give the perfect texture.
For the Topping
  • 1 cup heavy whipping cream Whipped until soft peaks form.
  • 2 tablespoons powdered sugar Added to the whipping cream.
  • assorted pieces fresh citrus fruits (oranges, grapefruits, and limes) For topping.

Method
 

Preparation
  1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form.
  3. Gently fold in the vanilla extract, white vinegar, and cornstarch until just combined.
  4. Spoon the meringue mixture onto the prepared baking sheet, forming a round shape with a slight well in the center.
  5. Bake for 1.5 hours, then turn off the oven and let the meringue cool inside with the door slightly ajar.
Whipping Cream
  1. In another bowl, whip the heavy cream with powdered sugar until soft peaks form.
Assembly
  1. Once the pavlova is cool, top it with whipped cream.
  2. Generously add fresh citrus fruits on top.
  3. Serve immediately and enjoy!

Notes

Keep the whipped cream and citrus toppings separate from the pavlova until just before serving. The pavlova can be stored unsliced in an airtight container for about 2 days. Freezing is not recommended.