Pavlova with citrus and exotic fruits

Meringue

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  Step 1

  Place the egg whites in the mixer bowl and beat at medium speed.

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  Step 2

  When the egg whites become frothy, gradually add the powdered sugar.

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  Step 3

  Increase the speed and gradually add the powdered sugar.
  The meringue is ready when it forms a "bird's beak" on the whisk.

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  Step 4

  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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  Step 5

  In the bowl of your mixer, whip the cream at high speed.
  The cream should be cold enough to whip easily.

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  Step 6

  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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  Step 7

  Place the granulated sugar and three tablespoons of water in a saucepan.
  Place over high heat.

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  Step 8

  When the caramel has turned a lovely blond color, pour in the juice from the squeezed orange.
  Watch out for splashes.

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  Step 9

  Mix well and heat over medium heat until there are no more caramel bits.
  Finally, add the chopped butter.

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  Step 10

  Mix well.
  Set aside for later use.

Assembling

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  Step 11

  Place a meringue on a plate.

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  Step 12

  Generously place whipped cream in the center.
  Arrange pieces of fresh fruit on top of the whipped cream.

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  Step 13

  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.