Citrus Punch Pavlova
This stunning Citrus Punch Pavlova features a crisp marshmallow-eques shell filled with a rich curd made with five citrus fruits and a shot of gin topped with a host of fresh-cut fruit.
Equipment
- 1 Stand mixer with a whisk attachment
- 1 Large baking sheet
- 1 off-set spatula
Ingredients
For the Pavlova Shell
- 6 large egg whites
- 1 ¾ cups superfine sugar **
- 1 tsp vanilla extract
- 2 tsp corn starch
- 1 tbsp lemon juice
For the Citrus Punch Curd
- 2 meyer lemons juiced
- 1 grapefruit juiced
- 1 orange juiced
- 1 lime juiced
- 1 lemon juiced
- ¾ cups granulated sugar
- 6 large egg yolks
- 2 tbsp cornstarch
- ½ tsp salt
- 6 tbsp unsalted butter cold, cut into cubed
To Serve
- 1 grapefruit cut into wedges
- 1 meyer lemon cut into wheels
- 6-7 bay leaves
- 4-5 bundles red currants
Instructions
For the Pavlova Shell
- Preheat your oven to 325°F. Line a large baking sheet with parchment paper. Trace an 8" cake pan with chalk or a pencil in the center of the parchment paper, then flip the paper so the drawn-on side faces down.
- In a heat-proof bowl, whisk to combine the egg whites, sugar, and vanilla. Place the bowl over a small saucepan with 2 inches of simmering water. *** Cook the mixture while whisking constantly until the sugar is fully dissolved.6 large egg whites, 1 ¾ cups superfine sugar **, 1 tsp vanilla extract
- Pour the egg white mixture into the bowl of a stand mixer fitted with a whisk attachment. Beat the egg whites on high until stiff peaks start to form, about 4 minutes.
- Reduce the mixer's speed to low and add the cornstarch and the lemon juice. Increase the speed to high and mix for a minute more.2 tsp corn starch, 1 tbsp lemon juice
- Pile the finished meringue into the center of the circle you traced earlier. Form the meringue into a cake-like shape. Then, using an offset spatula, draw the edges toward the center in a series of swoops.****
- Transfer the pavlova to the oven and immediately reduce the temperature to 225°F. Bake for 2 hours, then turn the oven off and leave the pavlova to rest in the oven for another 2 hours. Do not open the oven door at any point during the baking and resting process. *****
For the Curd
- Strain the fruit juices into a small saucepan. Add the sugar, egg yolks, and salt and whisk to combine. Ladle a small amount of the mixture into a small bowl and add the cornstarch, whisk to create a slurry. Set aside.2 meyer lemons, 1 grapefruit, 1 orange, 1 lime, 1 lemon, ¾ cups granulated sugar, 6 large egg yolks, 2 tbsp cornstarch, ½ tsp salt
- Place the citrus juice mixture over medium-low heat. Bring to a gentle simmer and whisk in the cornstarch slurry. Continue to heat while stirring constantly until the mixture thickens. Take the curd off of the heat and add the butter. Stir until the butter melts.6 tbsp unsalted butter
- Strain the curd into a bowl. Cover and chill for at least 2 hours.
To Assemble
- The center of the pavlova shell should have collapsed to form a cavity. Fill that cavity with the chilled curd and top with grapefruit wedges, lemon wheels, bay leaves, and currants. Serve immediately.1 grapefruit, 1 meyer lemon, 6-7 bay leaves, 4-5 bundles red currants
Notes
** If you can't find superfine sugar, just pop granulated sugar in a food processor and give it a quick blitz until it resembles fine sand.
*** This is called a double-boiler. Make sure the bowl you select forms a seal with the mouth of the saucepan and that the bottom of the bowl doesn't touch the surface of the water.
**** There are numerous video tutorials on this. You can see it in action in my Instagram reel or you can see a more fulsome tutorial on Cloudy Kitchen's website.
***** If you're planning on making the pavlova ahead, keep the shell and filling separate until ready to serve. You can make the pavlova shell and curd up to three days in advance. Store the curd in the fridge and keep the pavlova shell in a resealable container at room temperature.