Pavlova with Fresh Grapefruit Curd

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Pavlova with Grapefruit Curd



  • 4 egg whites at room temperature (save the yolks)
  • 1/2 tsp cream of tartar
  • 1 cup extra-fine granulated sugar
  • 1 tsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp fresh grapefruit juice

Grapefruit Curd:

  • 4 large egg yolks at room temperature
  • 1/2 cup sugar
  • 1 cup fresh squeezed grapefruit juice
  • 2 tbsp grapefruit zest
  • 6 tbsp butter, chilled and cut into ½-inch cubes

Additional Topping Ideas:

  • Fresh citrus fruits
  • Tropical fruits
  • Edible flowers
  • Fresh herbs



  1. Preheat oven to 250 degrees F. Line a baking pan with parchment paper.*  
  2. In a small bowl, mix sugar and cornstarch. Set aside.
  3. Using a stand mixer (or a hand mixer and a large bowl) beat the egg whites and cream of tartar on medium until soft peaks begin to form, about 5 minutes. 
  4. Gradually add the sugar mixture, 1-2 tablespoons at a time. Once the dry mixture is added, mix on medium-high until stiff peaks begin to form.   
  5. Add vanilla extract and fresh grapefruit juice and beat until thick and glossy, with stiff peaks rising when you lift the beaters. 
  6. Using a spoon, dollop meringue into 6 portions on the parchment paper and spread out into even and separate circles, leaving a small depression in the center. You can also create one large 8-inch circle.
  7. Place the baking sheet into the oven and reduce the temperature to 225 degrees. Bake for 50 minutes, or until the meringues are crispy and dry to the touch. To prevent browning, turn pan once during the middle of baking. 
  8. Remove pavlovas and place on a cooling rack. Once cooled, the pavlovas can be stored in an air-tight container for 2-3 days.

Grapefruit Curd:

  1. Whisk egg yolks together in a small bowl.
  2. On the stove over medium heat create a bain-marie, also known as a double boiler.
  3. Add eggs, sugar, grapefruit juice, and zest to the bowl of a bain-marie. Cook, stirring constantly with a wooden spoon or a heat-resistant spatula, scraping the bottom and sides of the pan regularly, until the mixture thickens enough to coat the back of a spoon. This will take 6 to 8 minutes.
  4. Remove the bowl from the heat and whisk in the butter, a little at a time, until it has all been incorporated.
  5. Cover the curd with plastic wrap and chill until needed.


  1. When ready to serve, plate the pavlova and top with a spoonful of grapefruit curd.
  2. Slice your favorite citrus fruits and place on top of curd.
  3. Decorate with edible flowers or fresh herbs, and serve immediately. 


For perfect circles, trace 3 or 4-inch circles on the underside of your parchment paper. You can also use a piping bag with a starred tip for additional design.