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Pavlova with Winter Fruits
Prep
30 mins
Cook
1 hr
Servings
3
Difficulty
Hard
This pavlova recipe has become my go to dessert during the colder months, and I love how straightforward it is to make. The crispy meringue base takes just thirty minutes to prepare, then the oven does most of the work while you relax. What makes this special is the combination of fluffy egg whites with superfine sugar, which creates that perfect contrast between a shatteringly crisp exterior and a marshmallowy center. Egg whites are wonderfully low in calories and packed with protein, making this feel like an indulgent treat that's actually quite light. When you pile it high with winter fruits, you've got an elegant dessert that tastes fancy but honestly requires minimal skill or expensive ingredients.
Ella x
Ingredients
- 44 egg whites, at room temperature
- ¾ cup white sugar¾ cup white sugar
- ¼ cup superfine sugar¼ cup superfine sugar
- 11 ½ teaspoons cornstarch
- ½ teaspoon orange blossom water (Optional)½ teaspoon orange blossom water (optional)
- ½ teaspoon white vinegar½ teaspoon white vinegar
Detail level
Instructions
- 1
Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over.
- 2
Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar.
- 3
Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling.
- 4
Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour.
- 5
Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer.
- 6
Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
- 7
Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator.
- 8
Turn off oven and keep meringues inside until completely dry, about 1 hour.
- 9
Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form.
- 10
Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.
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