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5 from 2 votes

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 Time20 minutes
Cook Time2 hours
Cooling Time2 hours
Total Time4 hours 20 minutes
Course: Dessert
Keyword: citrus pavlova, dessert recipes, easy dessert recipes, easy pavlova, egg white dessert, meringue, pavlova, winter citrus pavlova, winter citrus recipes
Servings: 8 servings
Author: Brandy O'Neill - Nutmeg Nanny

Equipment

Ingredients

For Pavlova:

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

  • For Pavlova: 
  • Preheat oven to 275 degrees F.
  • Line a large rimmed sheet pan with parchment paper or a Silpat liner.
  • Add the egg whites to the bowl of an electric stand mixer fitted with a whisk attachment. 
  • Beat on medium-high speed until they become foamy, about 30 seconds. 
  • Slowly add the granulated sugar, about a tablespoon at a time. 
  • 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. 
  • Add the vanilla bean powder and beat until the meringue reaches a stiff peak. 
  • Pipe or spoon the meringue in a large circle (about 10 inches) on the parchment or Silpat liner on your prepared sheet pan. 
  • Create a slight well in the center to leave room for the whipped cream and citrus toppings. 
  • Add to the preheated oven and bake for 2 hours, or until the center is set and no longer wet. 
  • Turn the oven off and open the door, but leave the pavlova inside. 
  • Allow the pavlova to cool to room temperature, about 2 hours. 

For topping: 

  • Fill the center of the cooled pavlova with whipped cream and top with sliced citrus. 
  • 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

Serving: 1g | Calories: 158kcal | Carbohydrates: 30g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 29mg | Sugar: 28g