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Pavlova with Winter Fruits
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Gluten-free Pavlovas topped with lemon curd, whipped cream, and seasonal fruits for a customizable treat.
Ingredients:
  • 4 egg whites, at room temperature
  • 0.25 cup superfine sugar
  • 1.5 teaspoons cornstarch
  • 0.5 teaspoon orange blossom water
  • 0.5 teaspoon white vinegar
  • 3 lemons, zested and juiced
  • 0.33333334326744 cup white sugar
  • 4 large egg yolks
  • 1 pinch sea salt
  • 3 tablespoons coconut oil, at room temperature
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon orange blossom water
  • 1 pink grapefruit, peeled and sliced crosswise
  • 1 orange, peeled and sliced crosswise
  • 1 ripe Fuyu persimmon, peeled and thinly sliced
  • 0.5 pomegranate, seeded
Instructions:
  • Preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper. Place a small bowl on the paper and trace the rim with a pencil. Repeat twice more before flipping the parchment paper over.
  • In a large bowl, use an electric mixer to whip egg whites until soft peaks form. Slowly add white sugar while still mixing. Combine superfine sugar and cornstarch in a small bowl. Gradually fold this mixture into the meringue. Keep beating until meringue forms stiff, glossy peaks. Gently mix in orange blossom water and vinegar.
  • Fill the traced circles with dollops of meringue, creating higher borders than the center to allow space for the filling.
  • Bake meringues in the preheated oven for about 1 hour until firm and dry to the touch.
  • Prepare the lemon curd by heating a medium saucepan filled with 1 inch of water until it simmers gently.
  • Combine lemon juice, lemon zest, sugar, egg yolks, and salt in a glass bowl. Place the bowl over simmering water and cook, whisking constantly, until the curd foams and thickens, approximately 10 minutes. Remove from heat and slowly whisk in melted coconut oil until well combined.
  • Strain the curd through a fine-mesh sieve, discarding any solids. Cover the surface with plastic wrap to prevent a skin from forming, then chill in the refrigerator.
  • Allow the meringues to stay inside the turned-off oven until completely dry, approximately 1 hour.
  • In a bowl, whip heavy cream, confectioners' sugar, and orange blossom water with an electric mixer until soft peaks form.
  • Fill the cooled meringues with lemon curd, top with whipped cream, place grapefruit, orange, and persimmon slices on top, and finish with a sprinkle of pomegranate seeds.

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