CitrusPavlovais a beautiful dessert that is light, sweet , fruity and a real showstopper. The textures in a pavlova are intriguing and will keep you guessing.

I have met so many people that have yet to try pavlova. I am on a mission to change that! Pavlova is widely known dessert in New Zealand and Australia. It is named after the famous Russian ballerina, Anna Pavlova.

What is Pavlova?

Pavlova is a dessert that is light and crisp on the outside but chewy on the inside. It reminds me of a fancy version of marshmallows. It is really easy to make and is fun to serve at a party or bridal shower as the weather turns warm.

For the best result when making pavlova, I suggest bringing your eggs to room temperature. When eggs are beaten at room temperature they will more easily incorporate and provide that light, airy texture that you want. When whisking your egg whites to stiff peaks, mix longer than you think you need to. It’s better to over mix egg whites for pavlova than to under beat them!

When you are ready to assemble the pavlova here are a few pointers: Segment and slice citrus fruits, a combination looks and tastes really nice. I used navel oranges, caracara oranges, grapefruit, key limes and Meyer lemons. Then, spoon curd on the bottom of meringue bowl (not up the sides, just in the bottom of the pavlova). Now add whipped cream on top of the citrus curd.Top with cup of citrus and serve right away and enjoy!

whole citrus pavlova in a vibrant display of decorative orange, blood orange, and lime cut out to decorate

Ingredients

Sugar
Egg whites
Vinegar
Cornstarch
Vanilla
Citrus juice orange, lemon, lime, etc., or a combination
Unsalted butter
Heavy cream
Powdered sugar

Keep scrolling to find a full, printable recipe with a detailed ingredient list.

Recipe Instructions

To make a meringue bowl, preheat the oven to 250°F and draw a 10-inch circle on a piece of parchment paper, placing it on a baking sheet.
Heat egg whites and sugar in a stand mixer bowl over a saucepan of simmering water to 160°F.
Then, beat on high speed until stiff peaks form, add vinegar, cornstarch, and vanilla, and beat until just combined.
Pipe or spoon the meringue onto the parchment paper inside the circle, building up the edges to form a shallow bowl of meringue.
Bake for 75-90 minutes until the exterior is dry and crisp, then turn off the oven and cool the pan for 2 hours before removing.

Frequently Asked Questions

Why do I need to add vinegar to pavlova?

The acid in vinegar will prevent the egg whites from collapsing and allows the mixture to hold air. You won’t notice any vinegar taste but it really does help the pavlova turn out great.

Can you overcook pavlova?

Yes, if you overcook pavlova then it will collapse. It will still taste good but will be more dense and won’t look as pretty.

Does pavlova use raw eggs?

Pavlova is safe to eat because it is made with cooked egg whites.

How far in advance can I make pavlova base?

I wouldn’t make pavlova more than the day before. You can make it before going to bed and then leave the oven door open. If you make it too far in advance then the dessert will be less crisp.

How long does pavlova last?

Pavlova is best within 2 days of baking it. For best results you will want to devour the dessert as soon as possible.