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Fruity citrus pavlova: Delight in this stunning dessert!

fruity citrus pavlova

A delightful dessert featuring a crispy meringue shell topped with a vibrant mix of citrus fruits.

Ingredients

Scale
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 orange, segmented
  • 1 grapefruit, segmented
  • 1 lemon, segmented
  • Fresh mint leaves for garnish

Instructions

  1. Preheat the oven to 250°F (120°C).
  2. In a clean bowl, beat the egg whites until soft peaks form.
  3. Gradually add sugar, continuing to beat until stiff peaks form.
  4. Fold in vinegar and cornstarch gently.
  5. Spread the meringue mixture onto a baking sheet lined with parchment paper, forming a circle.
  6. Bake for 1 hour, then turn off the oven and let the meringue cool inside.
  7. Whip the heavy cream with vanilla extract until soft peaks form.
  8. Once the meringue is cool, top it with whipped cream and arrange the citrus segments on top.
  9. Garnish with fresh mint leaves before serving.

Notes

  • Ensure the bowl and beaters are completely clean and dry for the egg whites to whip properly.
  • Feel free to use any combination of citrus fruits you prefer.
  • Store any leftovers in an airtight container for up to 2 days.

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