Citrus Celebration Pavlova
A crisp-edged, marshmallow-centred pavlova topped with lime curd, lightly whipped cream and a bright spectrum of pomelo, mandarin, orange and grapefruit segments.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print PinServings: 8 Servings
Calories: 512kcal
Cost: £10.00
Equipment
- 1 Baking Tray, parchment lined
- 1 Bowl, for whisking meringue
- 1 Bowl & Bain-Marie, for making lime curd
- 1 Bowl, for whipped cream
Ingredients
For the Pavlova Meringue
- 150 g Egg Whites approximately 5 large egg whites (5¼oz)
- 300 g Caster Sugar (10½oz / 1½ cups)
- 10 g Cornflour (⅓ oz / 1 tbsp)
- 5 ml White Wine Vinegar or Lemon Juice (1tsp)
- 5 ml Vanilla Extract (1tsp)
- 1 pinch Fine Sea Salt
For the Lime Curd
- 4 each Large Egg Yolks
- 120 g Caster Sugar (4¼oz / ⅔ cup)
- 90 ml Fresh Lime Juice (3fl oz / 6 tbsp)
- 10 g Lime Zest, finely grated (⅓ oz / 2 tbsp)
- 100 g Unsalted Butter, diced (3½oz / 7 tbsp)
- 1 pinch Fine Sea Salt
For the Cream
- 300 ml Double Cream (10fl oz / 1¼ cups)
- 80 g Mascarpone, optional (2¾oz / ⅓ cup)
- 20 g Icing Sugar (¾ oz / 2 tbsp)
- 5 ml Vanilla Extract (1tsp)
For the Citrus Topping
- 1 each Pomelo, segmented
- 3 each Mandarins, segmented
- 2 each Oranges, segmented
- 1 each Pink Grapefruit, segmented
- 1 each White or Ruby Grapefruit, segmented
- 2 each Limes, zest only
- 20 g Pistachios, lightly crushed, optional
- Small Mint Leaves or Lemon Balm, optional
Instructions
- Heat the oven to 130°C. Line a baking tray with parchment and draw a 22cm circle as a guide, then turn the parchment over.
- Whisk the egg whites with the salt until soft peaks form. Add the caster sugar gradually, one spoonful at a time, whisking well between each addition until the meringue is thick, glossy and the sugar has dissolved.
- Fold in the cornflour, vinegar and vanilla extract. Spoon the meringue onto the prepared tray, shaping it into a high round with a shallow hollow in the centre.
- Bake for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside with the door slightly ajar until completely cool.
- For the lime curd, place the egg yolks, caster sugar, lime juice, lime zest and salt in a heatproof bowl set over simmering water. Whisk until thickened enough to coat the back of a spoon. Remove from the heat and whisk in the butter a few pieces at a time until smooth. Chill until firm but spoonable.
- Segment the pomelo, mandarins, oranges and grapefruit, removing all peel, pith and membrane. Drain the segments on kitchen paper so they do not flood the pavlova.
- Whisk the double cream, mascarpone if using, icing sugar and vanilla extract until softly holding. Do not overwhip.
- Spoon the cream into the cooled pavlova shell. Ripple the lime curd through the cream, keeping some visible on the surface.
- Arrange the citrus segments in loose colour groups so the topping moves from pale pomelo through mandarin, orange and grapefruit. Finish with lime zest, pistachios and small herb leaves if using.
Presentation
- Serve on a large flat platter or cake stand. Keep the arrangement generous and natural, with the citrus segments slightly overlapping and the lime curd visible between them.
- For a dramatic finish, add the citrus in a spectrum from pale yellow to orange, blush pink and ruby red.
Notes
Drain the citrus well before assembly. Excess juice will soften the meringue quickly.
The pavlova can be baked the day before and kept uncovered in a dry place. Add the cream, lime curd and citrus close to serving.
Pomelo gives structure and gentle bitterness; grapefruit gives sharper acidity; mandarin and orange bring sweetness. The lime curd ties the whole dessert together.
The origin is noted as Australasia, acknowledging the long-standing Australia/New Zealand discussion around pavlova while keeping the focus on the dessert itself.
Nutrition
Calories: 512kcal | Carbohydrates: 59g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 138mg | Potassium: 115mg | Fiber: 0.4g | Sugar: 57g | Vitamin A: 1037IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 0.2mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Citrus Celebration Pavlova
A crisp-edged, marshmallow-centred pavlova topped with lime curd, lightly whipped cream and a bright spectrum of pomelo, mandarin, orange and grapefruit segments.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print PinServings: 8 Servings
Calories: 512kcal
Cost: £10.00
Equipment
- 1 Baking Tray, parchment lined
- 1 Bowl, for whisking meringue
- 1 Bowl & Bain-Marie, for making lime curd
- 1 Bowl, for whipped cream
Ingredients
For the Pavlova Meringue
- 150 g Egg Whites approximately 5 large egg whites (5¼oz)
- 300 g Caster Sugar (10½oz / 1½ cups)
- 10 g Cornflour (⅓ oz / 1 tbsp)
- 5 ml White Wine Vinegar or Lemon Juice (1tsp)
- 5 ml Vanilla Extract (1tsp)
- 1 pinch Fine Sea Salt
For the Lime Curd
- 4 each Large Egg Yolks
- 120 g Caster Sugar (4¼oz / ⅔ cup)
- 90 ml Fresh Lime Juice (3fl oz / 6 tbsp)
- 10 g Lime Zest, finely grated (⅓ oz / 2 tbsp)
- 100 g Unsalted Butter, diced (3½oz / 7 tbsp)
- 1 pinch Fine Sea Salt
For the Cream
- 300 ml Double Cream (10fl oz / 1¼ cups)
- 80 g Mascarpone, optional (2¾oz / ⅓ cup)
- 20 g Icing Sugar (¾ oz / 2 tbsp)
- 5 ml Vanilla Extract (1tsp)
For the Citrus Topping
- 1 each Pomelo, segmented
- 3 each Mandarins, segmented
- 2 each Oranges, segmented
- 1 each Pink Grapefruit, segmented
- 1 each White or Ruby Grapefruit, segmented
- 2 each Limes, zest only
- 20 g Pistachios, lightly crushed, optional
- Small Mint Leaves or Lemon Balm, optional
Instructions
- Heat the oven to 130°C. Line a baking tray with parchment and draw a 22cm circle as a guide, then turn the parchment over.
- Whisk the egg whites with the salt until soft peaks form. Add the caster sugar gradually, one spoonful at a time, whisking well between each addition until the meringue is thick, glossy and the sugar has dissolved.
- Fold in the cornflour, vinegar and vanilla extract. Spoon the meringue onto the prepared tray, shaping it into a high round with a shallow hollow in the centre.
- Bake for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside with the door slightly ajar until completely cool.
- For the lime curd, place the egg yolks, caster sugar, lime juice, lime zest and salt in a heatproof bowl set over simmering water. Whisk until thickened enough to coat the back of a spoon. Remove from the heat and whisk in the butter a few pieces at a time until smooth. Chill until firm but spoonable.
- Segment the pomelo, mandarins, oranges and grapefruit, removing all peel, pith and membrane. Drain the segments on kitchen paper so they do not flood the pavlova.
- Whisk the double cream, mascarpone if using, icing sugar and vanilla extract until softly holding. Do not overwhip.
- Spoon the cream into the cooled pavlova shell. Ripple the lime curd through the cream, keeping some visible on the surface.
- Arrange the citrus segments in loose colour groups so the topping moves from pale pomelo through mandarin, orange and grapefruit. Finish with lime zest, pistachios and small herb leaves if using.
Presentation
- Serve on a large flat platter or cake stand. Keep the arrangement generous and natural, with the citrus segments slightly overlapping and the lime curd visible between them.
- For a dramatic finish, add the citrus in a spectrum from pale yellow to orange, blush pink and ruby red.
Notes
Drain the citrus well before assembly. Excess juice will soften the meringue quickly.
The pavlova can be baked the day before and kept uncovered in a dry place. Add the cream, lime curd and citrus close to serving.
Pomelo gives structure and gentle bitterness; grapefruit gives sharper acidity; mandarin and orange bring sweetness. The lime curd ties the whole dessert together.
The origin is noted as Australasia, acknowledging the long-standing Australia/New Zealand discussion around pavlova while keeping the focus on the dessert itself.
Nutrition
Calories: 512kcal | Carbohydrates: 59g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 138mg | Potassium: 115mg | Fiber: 0.4g | Sugar: 57g | Vitamin A: 1037IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 0.2mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.