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Winter Citrus Pavlova

If you're looking for a beautiful and delicious way to enjoy winter citrus I have you covered with this winter citrus pavlova! It's light and airy with a lovely vanilla bean flavor and topped with a variety of delicious winter citrus fruits. It looks fancy but is so easy to make!

Prep Time
20 mins
Cook Time
2 hrs
Cooling Time
2 hrs
Total Time
4 hrs 20 mins
Servings: 8 servings
Calories: 158 kcal
Course: Dessert

Ingredients

For Pavlova:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla bean powder
For topping:
  • 2 cups fresh whipped cream
  • 1 blood orange peeled and sliced
  • 1 navel orange peeled and sliced
  • 1 ruby red grapefruit peeled and sliced

Instructions

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  1. For Pavlova: 
  2. Preheat oven to 275 degrees F.
  3. Line a large rimmed sheet pan with parchment paper or a Silpat liner.
  4. Add the egg whites to the bowl of an electric stand mixer fitted with a whisk attachment. 
  5. Beat on medium-high speed until they become foamy, about 30 seconds. 
  6. Slowly add the granulated sugar, about a tablespoon at a time. 
  7. Allow the sugar to incorporate fully before adding the next tablespoon of granulated sugar. It should take about 3-5 minutes to add all of the sugar. 
  8. Add the vanilla bean powder and beat until the meringue reaches a stiff peak. 
  9. Pipe or spoon the meringue in a large circle (about 10 inches) on the parchment or Silpat liner on your prepared sheet pan. 
  10. Create a slight well in the center to leave room for the whipped cream and citrus toppings. 
  11. Add to the preheated oven and bake for 2 hours, or until the center is set and no longer wet. 
  12. Turn the oven off and open the door, but leave the pavlova inside. 
  13. Allow the pavlova to cool to room temperature, about 2 hours. 
For topping: 
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  1. Fill the center of the cooled pavlova with whipped cream and top with sliced citrus. 
  2. Sprinkle over the mint leaves and serve immediately. 

Notes

  • Your egg whites DO NOT need to be at room temperature. 
  • If you don’t have vanilla bean powder you can use pure vanilla extract or vanilla bean paste in its place. 
  • The pavlova shell is best eaten the day of but can be made up to a day in advance and kept in an air-tight container at room temperature. However, once the pavlova is filled it should be eaten immediately. 

Nutrition Information

Serving 1g Calories 158kcal (8%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Cholesterol 11mg (4%) Sodium 29mg (1%) Sugar 28g (56%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 158

% Daily Value*

Serving 1g
Calories 158kcal 8%
Carbohydrates 30g 10%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Cholesterol 11mg 4%
Sodium 29mg 1%
Sugar 28g 56%

* Percent Daily Values are based on a 2,000 calorie diet.