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Orange blossom pavlovas with grapefruit and lime salad
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Prep Time:
80 minutes
Cook Time:
60 minutes
Total Time:
140 minutes
Ingredients:
  • 4 eggwhites
  • 215g caster sugar
  • 10.00 gm cornflour
  • 2 tsp orange blossom water
  • 1 pink grapefruit, peeled
  • 1 orange, peeled
  • 1 lime, peeled
  • 55g caster sugar
  • Creme fraiche, to serve
Instructions:
  • 1. Preheat the oven to 120°C and line an oven tray with baking paper. 2. In a clean, dry bowl, use an electric mixer to beat egg whites until they form soft peaks. 3. Gradually add sugar, beating well between each addition, until the sugar dissolves and the mixture is thick and glossy. 4. Gently fold in cornflour and half of the orange blossom water until just combined.
  • Place 4 generous dollops of the mixture onto the tray, then elegantly smooth the surface with a knife.
  • Bake for 1 hour until the surface is dry. Allow it to cool in the oven with the door slightly open for 1 hour until it reaches room temperature.
  • Cut the fruit into segments, saving any extra juice. Put the segments in a bowl. Heat the reserved juices and extra sugar in a saucepan over low heat. Cook, stirring, until sugar dissolves, about 5 minutes. Remove from heat and let it cool. Stir in the remaining orange blossom water and pour over the citrus segments. Chill in the fridge.
  • Assemble the pavlovas on plates and generously add creme fraiche and grapefruit salad on top. Enjoy right away.

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