Citrus Pomegranate Pavlova

by

Ring in the New Year with elegance! This Citrus Pomegranate Pavlova is light, fresh, and perfect for celebrating.

Ingredients

For the Meringue Base:

  • 6 large egg whites, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For the Citrus Topping:

  • 2 blood oranges, segmented
  • 2 cara cara oranges, segmented
  • 1 ruby red grapefruit, segmented
  • Seeds from 1 large pomegranate
  • 2 tablespoons honey
  • 1 tablespoon orange zest

For the Whipped Cream:

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Preheat oven to 300°F (150°C). Draw a 9-inch circle on parchment paper and place it pencil-side down on a baking sheet.
  2. Make the meringue:
    • In a clean, dry bowl of a stand mixer, beat egg whites and salt on medium speed until soft peaks form
    • Gradually add sugar, one tablespoon at a time, while beating on high speed
    • Continue beating until stiff, glossy peaks form and sugar is dissolved (about 8-10 minutes)
    • Fold in cornstarch, vinegar, and vanilla extract gently
  3. Shape the meringue:
    • Spread the meringue inside the circle on the parchment paper
    • Create a slight depression in the center to hold the filling
    • Use a spatula to create decorative swirls on the sides
  4. Bake:
    • Place in oven and immediately reduce temperature to 250°F (120°C)
    • Bake for 1 hour and 15 minutes
    • Turn off oven and leave meringue inside with door closed until completely cool (at least 4 hours or overnight)
  5. Prepare citrus topping:
    • Segment all citrus fruits over a bowl to catch juices
    • Mix collected juice with honey
    • Add orange zest
    • Gently toss with pomegranate seeds
  6. Make the whipped cream:
    • Beat heavy cream, powdered sugar, and vanilla until soft peaks form
    • Do not overbeat
  7. Assemble (just before serving):
    • Place meringue on serving plate
    • Top with whipped cream
    • Arrange citrus segments and pomegranate seeds decoratively
    • Drizzle with honey-citrus juice mixture
    • Garnish with mint leaves if using

Notes

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Cooling Time: 4 hours minimum
  • Serves: 8-10

Important Tips:

  • Ensure all equipment is completely clean and dry before making meringue
  • Egg whites should be at room temperature for best volume
  • Do not open oven door during baking or cooling
  • Assemble just before serving to maintain crispy texture
  • Can make meringue base 1-2 days ahead, store in airtight container
  • Choose fresh, ripe citrus fruits for best flavor
  • Pat citrus segments dry before arranging to prevent sogginess