Fruity citrus pavlova: Delight in this stunning dessert!
A delightful dessert featuring a crispy meringue shell topped with a vibrant mix of citrus fruits.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Gluten Free
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
- Preheat the oven to 250°F (120°C).
- In a clean bowl, beat the egg whites until soft peaks form.
- Gradually add sugar, continuing to beat until stiff peaks form.
- Fold in vinegar and cornstarch gently.
- Spread the meringue mixture onto a baking sheet lined with parchment paper, forming a circle.
- Bake for 1 hour, then turn off the oven and let the meringue cool inside.
- Whip the heavy cream with vanilla extract until soft peaks form.
- Once the meringue is cool, top it with whipped cream and arrange the citrus segments on top.
- 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.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg