This Tropical Citrus Pavlova brings a burst of sunshine to your table with its vibrant colors and zesty flavors. It's the perfect dessert to impress guests or brighten up a weekend meal, combining a light, airy meringue with luscious tropical fruits.
The star of this dessert is the egg whites, which create the airy structure of the meringue. Granulated sugar stabilizes the whites and adds sweetness, while a touch of white vinegar and cornstarch help achieve a perfect, crisp exterior. The vanilla extract adds a subtle warmth to the meringue.
Heavy whipping cream is whipped to create a rich, velvety layer atop the meringue, sweetened slightly with powdered sugar and flavored with more vanilla extract. The tropical fruit toppings—orange, grapefruit, kiwi, and passion fruit pulp—bring a refreshing brightness and color. Finally, toasted coconut flakes add a nutty crunch, rounding out the tropical vibe.
This pavlova pairs beautifully with a chilled glass of sparkling wine or a light, fruity cocktail. For a non-alcoholic option, consider serving with a refreshing iced herbal tea. It’s a stunning end to a barbecue or tropical-themed dinner party.
Start by preheating your oven to 300°F and lining a baking sheet with parchment paper. This prevents the meringue from sticking and ensures an even bake. In a clean, dry bowl, whisk the egg whites until they form soft peaks. This means when you lift the whisk, the peaks should gently fold over.
Gradually add the granulated sugar, one tablespoon at a time, continuing to whisk until the mixture becomes stiff and glossy. You should be able to hold the bowl upside down without the meringue sliding out. Gently fold in the white vinegar, cornstarch, and vanilla extract, being careful not to deflate the mixture.
Spoon the meringue onto the prepared baking sheet, forming a 9-inch circle with slightly raised edges. This shape helps hold the creamy topping and fruits later on. Bake for 1 hour, then turn off the oven and let the pavlova cool inside with the door slightly ajar. This gradual cooling helps prevent cracking.
While the meringue cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Once the meringue is completely cool, spread the whipped cream over the top.
Arrange the orange, grapefruit, kiwi slices, and passion fruit pulp on top of the cream, letting their juices soak into the cream slightly. Finish with a sprinkle of toasted coconut flakes for added texture and flavor.
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