Citrus Pavlova

Ingredients

• 4 unités Egg whites (at room temperature)
• 200 g Granulated sugar (fine granulated)
• 15 g Grated coconut (optional, for decoration)
• 80 g Sugar (for the lemon cream)
• 3 unités Eggs (yolks only)
• 120 ml Fresh lemon juice (about 4 lemons)
• 2 feuilles Gelatin sheets (about 4 g, rehydrated)
• 60 g Unsalted butter (well chilled, diced)
• 200 ml Whole milk cream (35% fat) (for the lemon cream)
• 150 ml Whole milk cream (30% fat) (for the final mousse)
• 2 unités Blood oranges (for the segments)
• 2 unités Grapefruits (to be peeled completely)
• 1 c. à café Lime zest (for garnish)

Instructions

1. Whisk the egg whites

   Separate the whites from the yolks, place them in the mixer bowl at medium speed and whisk until they become foamy.

   Time: PT5M

2. Incorporate the sugar

   Add the granulated sugar gradually, in several additions, waiting for each addition to be fully incorporated before adding the next.

   Time: PT5M

3. Achieve the bird’s beak

   Continue whisking for another 3 to 4 minutes until you obtain a firm, smooth, glossy meringue that can form a bird’s beak when the whisk is lifted.

   Time: PT4M

4. Pipe the heart-shaped meringue

   Transfer the meringue into a pastry bag fitted with a 13 mm plain tip. On a baking sheet lined with parchment paper and a heart-shaped template (≈14 cm x 15.5 cm), pipe first the outline, then the centre, smooth lightly and add small pointed dots around the edge.

   Time: PT10M

5. Sprinkle coconut (optional)

   Lightly dust the surface of the meringue with grated coconut.

   Time: PT1M

6. Bake and dry the meringue

   Preheat the oven to 95 °C (fan-assisted). Bake the meringue for 1 h. At the end, turn off the oven and let the meringue dry for an additional 1 h in the turned-off oven with the door ajar. Then let it cool completely before unmolding.

   Time: PT2H

   Temperature: 95°C

7. Rehydrate the gelatin

   Place the gelatin sheets in a bowl of cold water for 10 minutes to soften.

   Time: PT10M

8. Prepare the lemon cream

   In a saucepan, combine the sugar, egg yolks and lemon juice. Whisk for a few minutes, then heat over medium‑low heat, stirring constantly until thickened (coating the back of a spoon).

   Time: PT10M

   Temperature: medium‑low

9. Incorporate the gelatin and butter

   Remove the saucepan from the heat, add the squeezed gelatin and stir until fully dissolved. Let cool to 35‑37 °C, then incorporate the cold butter diced into small pieces using an immersion blender until a smooth texture is achieved.

   Time: PT15M

10. Chill

    Pour the lemon cream into a bowl, cover with plastic wrap and place in the refrigerator for at least 3 h to firm up.

    Time: PT3H

11. Whisk the lemon cream

    Take the cream out of the refrigerator and whisk with an electric mixer for a few minutes to make it light and airy.

    Time: PT5M

12. Whip the heavy cream

    In another large bowl, whip the whole milk cream (30% fat) well chilled until a mousse-like but still supple consistency is reached.

    Time: PT5M

13. Fold the two creams together

    Fold the lemon cream into the whipped cream in two additions, gently folding with a spatula or rubber spatula to obtain a homogeneous mousse.

    Time: PT5M

14. Refrigerate the lemon mousse

    Transfer the mousse into a pastry bag, cover and place in the refrigerator for at least 1 h before assembly.

    Time: PT1H

15. Prepare the citrus segments

    Peel the blood oranges and grapefruits with a small serrated knife. Between the membranes, cut out the segments, place them in a sieve to collect the juice, then drain on paper towels.

    Time: PT15M

16. Assemble the pavlovas

    Fill the centre of each heart meringue with the lemon mousse using the pastry bag. Arrange the citrus segments starting with grapefruit in the centre, then blood orange segments around the edges, and finally regular orange segments. Sprinkle with grated coconut and add a few lime zest curls.

    Time: PT10M

17. Rest before serving

    Place the assembled pavlovas in the refrigerator and enjoy within 3 hours of assembly to retain the meringue’s crunch.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated sugar: powdered sugar
• Instead of Grated coconut: coconut flakes
• Instead of Fresh lemon juice: bottled lemon juice
• Instead of Gelatin sheets: agar‑agar (adjusted amount)
• Instead of Unsalted butter: vegetable margarine (for lactose‑free version)
• Instead of Whole milk cream (35% fat): 30% fat cream (less firm)
• Instead of Whole milk cream (30% fat): 35% fat cream
• Instead of Blood oranges: regular oranges

Equipment Needed

• Stand mixer or bowl mixer
• Flat whisk (stand mixer)
• Silicone spatula
• Pastry bag with 13 mm plain tip
• Baking sheet
• Parchment paper
• Heart-shaped mold or template (cardboard)
• Medium saucepan
• Kitchen thermometer
• Large mixing bowl
• Immersion blender
• Small serrated knife (paring knife)
• Cutting board
• Fine sieve or strainer (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Sift the sugar before adding it to the whites to avoid lumps.
• Use a kitchen thermometer to monitor the lemon cream temperature before adding the butter.
• For a perfectly symmetrical heart, draw the heart outline on the parchment paper with a pencil before piping the meringue.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, for up to 2 days. Ideally consume within 3 hours of assembly.

Freezer: Not recommended: the meringue would lose its crunch.

Room temperature: In a moisture‑free place, in an airtight container, for up to 1 day maximum.

Make-Ahead Tips

• Prepare the meringues the day before and keep them in a dry place.
• The lemon cream can be made 24 h ahead and kept refrigerated.
• The citrus segments can be prepared ahead and stored in the refrigerator, drained on paper towels.