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Delicious Citrus Pavlova topped with fresh citrus fruits and whipped cream

Citrus Pavlova

A delightful dessert featuring a crispy meringue shell and a soft interior, topped with whipped cream and fresh citrus fruits.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: International
Calories: 230
Ingredients Method Notes

Ingredients
  

For the meringue
  • 4 pieces egg whites Make sure they are at room temperature for better whipping.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon cornstarch Helps stabilize the meringue.
For the topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar For sweetening the whipped cream.
  • assorted fresh citrus fruits (oranges, grapefruits, limes) Cut into slices for topping.

Method
 

Preparation
  1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the egg whites until soft peaks form.
  3. Gradually add granulated sugar, continuing to beat until stiff peaks form.
  4. Fold in the vanilla, vinegar, and cornstarch gently until just combined.
  5. Spoon the meringue mixture onto the prepared baking sheet, forming a round shape with a slight well in the center.
Baking
  1. Bake for 1.5 hours, then turn off the oven and let the meringue cool inside with the door slightly ajar.
Topping and Serving
  1. In another bowl, whip the heavy cream with powdered sugar until soft peaks form.
  2. Once the pavlova is cool, top with whipped cream and generously add fresh citrus fruits.
  3. Serve immediately and enjoy!

Notes

Store meringue in an airtight container at room temperature for up to 2 days; top with whipped cream and citrus just before serving to maintain crunch. Avoid making on humid days.