Food Recipes Winter Citrus Pavlova 5.0 (1) Add your rating & review This crisp and chewy dessert is reminiscent of an orange creamsicle and makes for a stunning centerpiece. By Sarah Carey Sarah Carey Sarah is a food editor, recipe developer, and food stylist working in NYC. Previously she was the Food Director for Martha Stewart Living magazine, and the editor in chief of Everyday Food. Real Simple's Editorial Guidelines Published on February 23, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree Prep Time: 45 mins Total Time: 4 hrs Servings: 8 Coming to us from Australia, pavlova is an increasingly popular dessert made of a meringue base topped with fresh fruit and whipped cream. In this gorgeous winter rendition, an easy-to-make lime curd is a scrumptious addition and a perfect complement to the mixed citrus on top. (But, note, you can use store-bought curd if you don't have time to make your own.) While the best part of this dessert is when you eat it, of course, watching the egg whites and sugar transform into thick ribbons of meringue is a close second. Once it's all assembled the variety of textures and bold flavors is guaranteed to impress everyone at the table. Oh, and it's gluten-free! Easy does it. Gradually add the sugar to the beaten egg whites so they can hold the weight of the sugar without deflating. Ingredients 4 large egg whites (save the yolks for the Ginger-Lime Curd, recipe below) 1/4 tsp. kosher salt 1 cup granulated sugar 2 tsp. white or rice vinegar 1 tsp. pure vanilla extract 1 Tbsp. cornstarch 1 1/2 lb. mixed citrus (such as navel oranges, tangerines, and grapefruit) 3/4 cup heavy cream 3/4 cup Ginger-Lime Curd (see recipe below) or store-bought lemon or lime curd Finely chopped pistachios or toasted hazelnuts, for topping Directions Preheat oven to 275°F. Line a large rimmed baking sheet with parchment paper. Using an overturned bowl or cake pan as a guide, trace an 8-inch circle onto parchment paper. Turn parchment over (marked side down). Beat egg whites and salt in a stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form, 1 to 2 minutes. With mixer on high speed, add sugar in a slow, steady stream, beating until stiff, glossy peaks form, about 6 minutes. With mixer on low speed, beat in vinegar and vanilla; beat in cornstarch. Spread meringue inside marked circle on parchment. Use a spoon to create a large, shallow well in center. Bake until meringue easily lifts off parchment, about 1 hour, 15 minutes. Turn off oven and let meringue cool inside oven for 2 hours. Remove from oven and let cool for 15 minutes. Peel off parchment and transfer meringue to a large serving platter. Meanwhile, cut away peels from citrus with a paring knife. Slice 1 citrus crosswise into rounds. Cut remaining citrus into segments. Transfer citrus to paper towels to drain. Beat cream with an electric mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Spoon about three-quarters of the curd into well on top of meringue. Top with whipped cream. Dollop on remaining curd and add citrus. Sprinkle with pistachios. Ginger-Lime Curd Recipe: Whisk 1/2 cup granulated sugar and 1/4 tsp. kosher salt in a small saucepan. Whisk in 4 large egg yolks; immediately whisk in 1 1/2 tsp. grated fresh ginger, 1 tsp. lime zest, and 1/3 cup fresh lime juice (from 5 or 6 limes). Cook over medium, whisking constantly, until thickened, 4 to 5 minutes. Remove from heat. Whisk in 3 Tbsp. cubed unsalted butter, stirring until melted. Strain mixture through a fine-mesh strainer set over a medium bowl. Cover and refrigerate until cold, at least 1 hour and up to 3 days. Makes 3/4 cup.Note: If using store-bought curd, stir in 1 1/2 teaspoons finely grated ginger. To make-ahead, bake off the base up to 2 days before serving. As soon as the meringue base cools down, store it in an airtight container at room temperature. The lime curd can also be made 2 days ahead and refrigerated in an airtight container. Rate It Print