Citrus Pavlova is a beautiful dessert that is light, sweet , fruity and a real showstopper. The textures in a pavlova are intriguing and will keep you guessing.
I have met so many people that have yet to try pavlova. I am on a mission to change that! Pavlova is widely known dessert in New Zealand and Australia. It is named after the famous Russian ballerina, Anna Pavlova.
What is Pavlova?
Pavlova is a dessert that is light and crisp on the outside but chewy on the inside. It reminds me of a fancy version of marshmallows. It is really easy to make and is fun to serve at a party or bridal shower as the weather turns warm.
For the best result when making pavlova, I suggest bringing your eggs to room temperature. When eggs are beaten at room temperature they will more easily incorporate and provide that light, airy texture that you want. When whisking your egg whites to stiff peaks, mix longer than you think you need to. It’s better to over mix egg whites for pavlova than to under beat them!
When you are ready to assemble the pavlova here are a few pointers: Segment and slice citrus fruits, a combination looks and tastes really nice. I used navel oranges, caracara oranges, grapefruit, key limes and Meyer lemons. Then, spoon curd on the bottom of meringue bowl (not up the sides, just in the bottom of the pavlova). Now add whipped cream on top of the citrus curd.Top with cup of citrus and serve right away and enjoy!
Table Of Contents
- Egg whites
- Citrus juice orange, lemon, lime, etc., or a combination
- Unsalted butter
- Heavy cream
- Powdered sugar
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
- To make a meringue bowl, preheat the oven to 250°F and draw a 10-inch circle on a piece of parchment paper, placing it on a baking sheet.
- Heat egg whites and sugar in a stand mixer bowl over a saucepan of simmering water to 160°F.
- Then, beat on high speed until stiff peaks form, add vinegar, cornstarch, and vanilla, and beat until just combined.
- Pipe or spoon the meringue onto the parchment paper inside the circle, building up the edges to form a shallow bowl of meringue.
- Bake for 75-90 minutes until the exterior is dry and crisp, then turn off the oven and cool the pan for 2 hours before removing.
Frequently Asked Questions
The acid in vinegar will prevent the egg whites from collapsing and allows the mixture to hold air. You won't notice any vinegar taste but it really does help the pavlova turn out great.
Yes, if you overcook pavlova then it will collapse. It will still taste good but will be more dense and won't look as pretty.
Pavlova is safe to eat because it is made with cooked egg whites.
I wouldn't make pavlova more than the day before. You can make it before going to bed and then leave the oven door open. If you make it too far in advance then the dessert will be less crisp.
Pavlova is best within 2 days of baking it. For best results you will want to devour the dessert as soon as possible.
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- 1 ½ cups sugar
- 6 oz egg whites 6 large egg whites
- 1 ½ teaspoons vinegar
- 1 ½ teaspoon cornstarch
- 1 teaspoon vanilla
- 1 cup citrus juice orange, lemon, lime, etc., or a combination
- 1 tablespoon zest from citrus fruit orange, lemon, lime, etc., or a combination
- 1 large egg
- 2 large egg yolks
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter cubed
- Pinch of salt
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 2 cups assorted peeled and segmented citrus fruit such as grapefruit, oranges, limes, Caracara oranges, blood oranges
- Preheat your oven to 250°F (120°C).
- Draw a 10-inch circle on a piece of parchment paper using a pencil or pen. Place the parchment paper on a large baking sheet with the drawn circle side facing down.
- In a large bowl of a stand mixer, combine the egg whites and sugar. Place the bowl over a saucepan with about 1 inch of water in it, making sure the bottom of the bowl doesn't touch the water. Bring the water to a simmer over medium heat.
- Clip a candy thermometer on the side of the bowl and whisk constantly until the temperature of the egg whites reaches 160°F (71°C). This should take about 4-5 minutes.
- Once the egg whites reach 160°F, remove the bowl from the heat and place it on the stand mixer.
- Using the whisk attachment, beat the egg whites on high speed until stiff peaks form. This should take about 5 minutes.
- Scrape down the sides of the bowl with a spatula.
- Add the white vinegar, cornstarch, and vanilla extract to the egg whites. Mix on low speed until just combined.
- Using a piping bag or spoon, carefully pipe or spoon the meringue onto the parchment paper inside the circle you drew earlier, building up the edges to form a shallow bowl of meringue.
- Bake the meringue bowl for 75-90 minutes until the exterior is dry and crisp. It should be easy to gently lift off the parchment paper.
- Once the meringue bowl is done baking, turn off the oven and open the door slightly to let it cool for 2 hours. This will prevent the meringue bowl from cracking.
- After 2 hours, remove the meringue bowl from the oven and carefully peel the parchment paper away from the bottom. The meringue bowl is now ready to be filled with your favorite fruits, whipped cream, or other toppings of your choice. Enjoy!
- Pavlova variation: Make mini pavlova instead of one large one by scooping meringue onto parchment lined baking sheets using a large ice cream scoop into 8 large piles. Using the back of a spoon form a divot in the top of the meringue mound. Bake for about 50 minutes and let rest in the warm oven until cool. Top with whipped cream and fresh seasonal fruit
- You can use any seasonal fruit that you like or have on hand! You have so many options. The pavlova is a great base for so many things!