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Citrus Pavlova
A romantic pavlova for Valentine's Day, composed of a heart-shaped meringue, a silky, airy lemon cream, and decorated with blood orange and grapefruit segments. Crunchy, tangy and fruity, perfect for impressing your partner.
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Cost Breakdown
Critical Success Points
- • Achieve a firm meringue (bird’s beak) before piping
- • Slow bake at 95 °C then complete drying to avoid moisture
- • Cool the lemon cream to 35‑37 °C before adding the butter
- • Do not over‑mix the lemon mousse with the whipped cream
- • Use well‑drained segments to avoid softening the meringue
Safety Warnings
- • Handle raw egg whites carefully to avoid any risk of salmonella.
- • Be careful of burns when cooking the lemon cream over the heat.
- • Use kitchen gloves or a thick cloth when handling the small serrated knife to peel citrus.
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