Grapefruit Pavlovas
I love the delicate taste and texture of these grapefruit pavlovas almost as much as I love how rustic and imperfect they can look right before you attempt to stuff the entire thing in your mouth.
pa·vlo·va /pävˈlōvə/
Noun: A dessert consisting of a meringue base or shell filled with whipped cream and fruit.
grapefruit (plural of grape·fruit )
Noun: Like ointments and smooth jazz, a factor of life that I appreciate more and more as I grow older.
Meringue:
- 4 farm-fresh egg whites, room temperature
- ¾ cup sugar
- 1 tsp cornstarch
- ½ tsp fresh lemon juice
Cream:
- 1 cup whipping cream
- 3 tbsp Greek yoghurt or sour cream
- 2 tbsp sugar
- 2 tbsp local raspberry jam, seedless, if available
Fruit
- 1 large grapefruit (2 medium-size)
I call this piece “Meringue Modernism”. I’m so artsy.
1. For meringue: Preheat oven to 225ºF (110ºC).
2. Trace twelves 4-inch (10-cm) circles onto 2 sheets of parchment paper (6 per sheet). Turn paper over (so ink doesn’t transfer to meringues) and line baking sheets. In a mixer fitted with the whisk attachment or with electric beaters, whip egg whites until frothy. While whipping gradually add in sugar and beat until stiff peaks form. By hand, gently fold in cornstarch and lemon juice until incorporated. Spread onto traced circles. Bake for 25 to 40 minutes (if meringue starts to show signs of colouring, reduce oven temperature slightly). Allow to cool.
Note: Meringues are sensitive to humidity so keep in mind that a meringue that takes 25 minutes to bake on a dry winter’s day could take 40 minutes or longer on a warm summer’s day.
3. For cream: Whip cream to medium peaks and fold in the Greek yoghurt, sugar and raspberry jam. Chill until ready to serve.
4. For grapefruit(s): Cut away grapefruit skins and pith with a serrated knife. Slice into thin discs (you should get about 16 slices).
5. To serve, place meringue onto serving plate and dollop with raspberry cream. Arrange a hearty grapefruit slice over cream and sprinkle generously with sugar (see below caption). Serve immediately.
You may be asking, “But Dana, what’s that cool looking gold stuff sprinkled on top and how do I make that??” That, my friends is a homemade quick toffee that may look pretty in the pictures but is a giant fail in the mouth. The pavlovas are so light and delicate from the first bite, that the sticky toffee just ruins the whole chewing experience, as it attacks the caves of your molars. If you would like to boost the sweetness and add texture with some more crunch, I recommend skipping the toffee idea and going for a large grain turbinado sugar instead.
Too good to contain in the kitchen, I broke these babies out for a walk in the garden. Shortly after, we gave them good homes (in our bellies). Enjoy! xo
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That looks ahmaaazing. It kind of looked like sushi at first glance. I thought the grapefruit was salmon or caviar.
Grapefruit sounds like an excellent idea for a pavlova. I’ve only ever made a large cake size pavlova and my fruit choices always reflect the NZ origins: ~Passion fruit and kiwi fruit – possibly raspberries and strawberries if the garden is doing well.
The passion fruit is nice and tart so I can imagine that grapefruit would be lovely. Must try it soon.