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citrus pavlova

Pavlova with Citrus

  • Author: Sylvie Taylor
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 10
  • Category: Desserts
  • Diet: Gluten Free


A slice of marshmallow Pavlova with Citrus recipe gives us crispy edges all topped with a lemon curd cream and roasted citrus is a way to brighten up any winter day.


Roasted Citrus
2 oranges
1 blood orange
1 grapefruit
1/4 teaspoon sea salt
1 teaspoon rosemary, finely chopped
14 grams / 1 tablespoon sugar
114 grams / 3 large or 5 small egg whites, room temperature
200 grams / 1 cup superfine/caster sugar
30 grams / 2 tablespoons boiling water
5 grams / 1 teaspoon vinegar
1 teaspoon vanilla extract
250 milliliters / 1 cup heavy cream
20 grams / 1 tablespoon lemon curd


Roasted Citrus

  1. Let’s begin with the roasted citrus, preheat your oven to 220C/430F.
  2. Peel the oranges and grapefruit and roughly slice or slice into segments and place in a baking dish.
  3. Sprinkle over the salt, sugar and rosemary.
  4. Place into the oven and bake for 25 minutes or until they are beginning to look slightly charred on the edges and there’s lots of juice in our dish.
  5. Remove and set aside.
  6. Lower the oven to 140ºC/280F and line a baking tray with greaseproof paper.


  1. Place the sugar, boiling water, vinegar, vanilla extract and egg whites in a clean bowl and beat on medium until the meringue is stiff and holds its shape when you pull the beater away, this will take 12 minutes.
  2. Spoon the meringue onto your greased tray and shape carefully into whichever pavlova shape you prefer with an offset spatula or the back of a spoon.
  3. Place in the oven and bake for 30 minutes before turning the temperature down to 120ºC/265F and bake for a further 30 minutes.
  4. Turn the oven off and allow to cool completely, minimum 2 hours before removing.
  5. Whip the cream until soft peaks just form than fold in the lemon curd.
  6. Slice up your citrus fruit, into segments or even roughly to create wild texture on top and place on top.
  7. Serve immediately.


Adapted from Warren Hancock via Chelsea Sugar NZ  with roasted citrus by Roamingtaste


  • Calories: 219 calories per serve

Keywords: dessert, gluten free dessert, egg white dessert, citrus recipe