Description
A refreshing twist on the classic pavlova dessert, featuring a crisp meringue shell topped with whipped cream and vibrant citrus fruits.
Ingredients
Scale
- 4 large egg whites
- 1 cup (200 g) granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- Fresh mint leaves (optional)
- Other fruits (optional)
- Chocolate shavings (optional)
- Honey or maple syrup (optional)
Instructions
- Preheat your oven to 250°F (120°C).
- Line a baking sheet with parchment paper and draw a 9-inch circle on it.
- In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, until glossy and stiff peaks form.
- Gently fold in the white vinegar and cornstarch.
- Spoon the meringue mixture onto the prepared baking sheet, creating a slight indentation in the center.
- Bake for 1 hour, then turn off the oven and let the pavlova cool inside.
- Once cooled, prepare your citrus topping by thinly slicing the orange, lemon, and lime.
- Transfer the pavlova to a serving plate, fill the center with whipped cream, and arrange the citrus slices on top.
Notes
- Ensure bowls and utensils are clean and dry to whip egg whites properly.
- Gradually add sugar to avoid a runny meringue.
- Do not overmix the meringue after achieving stiff peaks.
- Allow the pavlova to cool completely in the oven to prevent cracks.
- Do not skip the cornstarch and vinegar for the right texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Citrus Pavlova, dessert, meringue, whipped cream, citrus fruits