Winter Citrus Pavlova

Citrus Pavlova is a classic Australian dessert. It’s made from meringue, whipped cream and iced citrus curd. Its name comes from the combination of pavlova, which is an Italian word for a type of cake with crispy crusts that are traditionally baked in a shell-shaped tin called pavioura or pavolette

The “citrus pavlova salt fat acid heat” is a dessert that has the perfect combination of sweet and tart. The citrus in this dish will give it an intense flavor, while the sugar will make it feel like you’re eating something decadent.

So, I was in Los Angeles last week. The temperature was 50 degrees Fahrenheit. Meanwhile, in Detroit, the temperature rose to about 65 degrees Fahrenheit. But now that I’m back in Detroit, it’s apocalyptic snowing and bone-chillingly cold outside. It’s as if the gods of summer are trying to stay as far away from me as possible. But, hey, whatever. I’m not going to get enraged. I’m going to take it in stride. 

So, since it’s still winter wherever I go, I’m cooking treats with a winter theme. This Winter Citrus Pavlova Cake, for example. Fluffy, white, and snowy… seems about perfect, doesn’t it? Because of their lightness and airiness, pavlovas are usually a summertime dessert. But, to be honest, I like them all year. Just take a look at this baby. Why limit yourself to just three months of the year?

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What exactly is pavlova?

If you’ve never had a pavlova cake before, you may be wondering, “What is that?!?” when you see these recipe photographs. A pavlova cake is made out of huge layers of meringue that are topped with whipped cream and fruit and named after the famed Russian dancer Anna Pavlova (a fruit curd or jelly sometimes sneaks its way into pavlova recipes too). Pavlova pastries are huge in Australia, and they’re slowly making their way into American society.

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Instructions for making pavlova

Making a pavlova cake may seem to be a difficult endeavor. A few years ago, the prospect of preparing a handmade meringue would have horrified me. However, if you remember these few pointers, your pavlova will come out nicely!

Meringue contains no leavening agents other than whipped egg whites, therefore beat the egg whites particularly thoroughly before adding the other ingredients. Whip the egg whites until soft peaks form, then add the sugar gradually. Continue whipping the egg whites until stiff peaks form.

Bake the meringue low and slow—To prevent breaking the meringue, bake it at a low temperature for approximately an hour, then switch off the oven and leave it in the warm oven for another hour. This will completely dry out the meringue and allow it to cool without breaking.

After the meringue has cooled, assemble the pavlova—sorry, guys. Before constructing your pavlova cake, make sure the meringue layers are totally cold. Warm meringue will not stack well, and it will make the whipped cream runny.

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OH MY GOD, YOU GUYS. NEWS TO ENJOY. Next week, I’ll be holding a live webinar on 9 Ways to Make Money as a Food Photographer and My Favorite Advanced Composition Techniques. Join me as I walk you through my 9-step approach for getting money as a food photographer, including 9 ways you can start making money RIGHT NOW. You’ll also discover how I employ complex compositional strategies to give my food shots a constant look and feel, and how you can do the same.

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I’ll also be launching my brand-new Advanced Foodtography Course at the conclusion of the webinar. That’s all I have to say about it for the time being, however… I had to tell you about it since I’m so happy.

Here’s where you can sign up for free! I’m also teaching two sessions, one on Tuesday and one on Thursday, owing to popular demand. It makes me really happy.

That’s all I’ve got for now. Brownies and love!

Print

Winter Citrus Pavlova Cake is a light and fluffy meringue cake topped with whipped cream and luscious winter citrus fruits. Oh, my baby.

  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • 1 hour 15 minutes to prepare
  • 1 hour and 35 minutes total
  • 8-inch cake yields 1x
  • Pavlova is a kind of pavlova.
  • Baked method
  • Russian cuisine
  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • 1 hour 15 minutes to prepare
  • 1 hour and 35 minutes total
  • 8-inch cake yields 1x
  • Pavlova is a kind of pavlova.
  • Baked method
  • Russian cuisine

Scale:

1x2x3x

  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • 1 hour 15 minutes to prepare
  • 1 hour and 35 minutes total
  • 8-inch cake yields 1x
  • Pavlova is a kind of pavlova.
  • Baked method
  • Russian cuisine

Ingredients

To make the pavlova, combine the following ingredients in a mixing bowl.

  • 4 big room-temperature egg whites
  • salt (1/4 teaspoon)
  • a quarter teaspoon of cream of tartar
  • 1 cup sugar (granulated)

Toppings are as follows:

  • 1 1/2 cups heavy cream (whipped)
  • a quarter cup of granulated sugar
  • vanilla extract (two tablespoons)
  • 2 blood oranges, peeled and sliced into rings with a knife
  • 1 navel orange, peeled and sliced into rings with a knife
  • 1 cara cara orange, peeled and sliced into rounds with a knife
  • 2 teaspoons coarsely chopped pistachios
  • balsamic glaze (a few teaspoons) (optional)

Instructions

  1. Preheat the oven to 180 degrees Fahrenheit.
  2. On parchment paper, create the outline of an 8-inch cake pan with a pencil. Place the paper on a baking sheet and flip it over. Remove from the equation.
  3. In a larger mixing bowl, whip the egg whites on high speed until frothy. Combine the salt and cream of tartar in a mixing bowl. High-speed blending until soft peaks appear. Beat in the granulated sugar in tiny increments until entirely incorporated, then continue to beat until stiff peaks form.
  4. Spoon the meringue onto the parchment paper and spread it out to the 8-inch circle you defined with the cake pan using the back of a big spoon. Make a big well in the middle of the meringue with the spoon. The inside of the circle should be approximately 1/2 inch height, while the outside should be around 1 1/2 inch tall.
  5. Bake for 1 hour and 15 minutes, then turn off the heat and leave the meringue in the oven for another hour. The meringue will totally dry out during this hour. Then take it out of the oven and cool fully on a wire rack.
  6. Make the topping while the meringue is cooling. Whip the heavy cream, sugar, and vanilla extract until soft peaks form in a stand mixer fitted with a whisk attachment. Sprinkle the citrus, pistachios, and balsamic glaze over the meringue.

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More meringue sweets may be found at:

Meringues with chocolate and pistachio spoons 

Meringue Roulade with Triple Berries 

Meringues with Nutella 

Cupcakes with Lemon Meringue Filling

Pavlova with chocolate sauce

The “winter pavlova toppings” is a winter citrus dessert that is made with meringue, whipped cream and orange zest.

Frequently Asked Questions

Is it OK to make pavlova the day before?

A: Yes, it is perfectly fine to make pavlova the day before. The only thing you should be careful about is how long you cook the meringue on high heat in order to ensure that it reaches its desired consistency

What is the secret to a good pavlova?

A: For a perfect pavlova, it is important to dissolve the sugar in boiling water and then add cold cream. It should then be beaten until thick before adding egg whites. The meringue can also be cooked on top of hot pan for up to 10 minutes without browning underneath.

What time of year do you eat pavlova?

A: In the United Kingdom and Australia, pavlova is eaten at Christmas time. In New Zealand and South Africa, its served all year round.

Related Tags

  • citrus pavlova recipe
  • lemon pavlova
  • orange pavlova
  • winter pavlova recipe
  • chocolate pavlova

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