Tropical Citrus Pavlova

Tropical Citrus Pavlova is a vibrant and refreshing twist on the classic dessert, featuring a crisp meringue shell topped with whipped cream and a tangy medley of citrus fruits, perfect for summer gatherings.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

4 large egg whites

1 cup granulated sugar

1 tsp white vinegar

1 tsp cornstarch

1/2 tsp vanilla extract

1 1/4 cups heavy whipping cream

1 tbsp powdered sugar

1 tsp vanilla extract

1 orange, segmented

1 grapefruit, segmented

2 kiwis, sliced

1/2 cup passion fruit pulp

1/4 cup toasted coconut flakes

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.

2. In a clean, dry bowl, whisk the egg whites until soft peaks form.

3. Gradually add the granulated sugar, one tablespoon at a time, whisking until the mixture is stiff and glossy.

4. Gently fold in the white vinegar, cornstarch, and vanilla extract.

5. Spoon the meringue onto the parchment paper, forming a 9-inch circle with slightly raised edges.

6. Bake for 1 hour, then turn off the oven and let the pavlova cool inside the oven with the door slightly ajar.

7. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

8. Once the meringue is completely cool, spread the whipped cream over the top.

9. Arrange orange, grapefruit, kiwi slices, and passion fruit pulp on top of the cream.

10. Finish by sprinkling toasted coconut flakes over the fruits.

Storage

Store the pavlova in an airtight container in the refrigerator for up to 2 days.

Reheating

Pavlova is best eaten fresh; reheating is not recommended as it may alter the texture.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.