Pavlova with citrus and exotic fruits
Indulge in a symphony of flavors with our Citrus and Exotic Fruit Pavlova. This delicate meringue dessert combines the zesty brightness of citrus with the lush sweetness of exotic fruits, creating a tropical paradise on your plate.
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Preparation 2 h 00
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Baking 1 h 15
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Servings 4
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Level Expert
Ingredients
Meringue
Whipped cream
Orange caramel
Fruits
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Note
To avoid a heavy workload on the day of tasting, make the caramel and whipped cream the day before.
Vary the fruit according to the season, for even better taste!
Tip
Caramel contains butter, so keep it refrigerated. Simply heat it slightly to loosen it and make it creamy again.
To easily remove the pomegranate seeds, cut the fruit in half and place face down on a bowl, tapping the skin with the back of a spoon.
Preparation steps
Meringue
Whipped cream
Orange caramel
Assembling
Your comments
Pavlova with citrus and exotic fruits
Indulge in a symphony of flavors with our Citrus and Exotic Fruit Pavlova. This delicate meringue dessert combines the zesty brightness of citrus with the lush sweetness of exotic fruits, creating a tropical paradise on your plate.
Note
To avoid a heavy workload on the day of tasting, make the caramel and whipped cream the day before.
Vary the fruit according to the season, for even better taste!
Tip
Caramel contains butter, so keep it refrigerated. Simply heat it slightly to loosen it and make it creamy again.
To easily remove the pomegranate seeds, cut the fruit in half and place face down on a bowl, tapping the skin with the back of a spoon.
Ingredients
Meringue
- Egg whites : 4
- Caster sugar : 150 grams
- Icing sugar : 50 grams
Whipped cream
- Whipping cream 30% : 200 milliliters
- Caster sugar : 25 grams
- Vanilla sugar : 15 grams
Orange caramel
- Caster sugar : 100 grams
- Unsalted butter : 20 grams
- Orange (juice) : 80 milliliters
Fruits
- Pomegranate : 1
- Passion fruits : 2
- Clementines : 2
Preparation steps
Meringue
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Place the egg whites in the mixer bowl and beat at medium speed.
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When the egg whites become frothy, gradually add the powdered sugar.
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Increase the speed and gradually add the powdered sugar.
The meringue is ready when it forms a "bird's beak" on the whisk. -
In half-sphere moulds or on a sheet of baking paper, form 4 small "nests". Be careful not to make the edges too wide, so that you can place the cream in the middle.
Bake for 1h15 at 120°C, then leave to cool.
Set aside.
Whipped cream
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In the bowl of your mixer, whip the cream at high speed.
The cream should be cold enough to whip easily. -
When the cream begins to thicken, gradually add the powdered sugar and vanilla sugar.
Continue whisking until the cream stays perfectly on the whisk.
Be careful not to over whip the cream, to keep it smooth and avoid slicing.
Set aside in the fridge.
Orange caramel
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Place the granulated sugar and three tablespoons of water in a saucepan.
Place over high heat. -
When the caramel has turned a lovely blond color, pour in the juice from the squeezed orange.
Watch out for splashes. -
Mix well and heat over medium heat until there are no more caramel bits.
Finally, add the chopped butter. -
Mix well.
Set aside for later use.
Assembling
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Place a meringue on a plate.
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Generously place whipped cream in the center.
Arrange pieces of fresh fruit on top of the whipped cream. -
Here, use half a passion fruit, a quarter of a pomegranate and half a clementine for each pavlova.
Finally, drizzle orange caramel over each dessert.
Chill until ready to serve.