Description
It’s tough making dessert for someone cutting back on gluten and dairy. Luckily, pavlovas are gluten free and really easy. The toppings are easy to customize – I made the lemon curd dairy free and served whipped cream on the side.
Ingredients
- 4 egg whites, at room temperature
- ¾ cup white sugar
- ¼ cup superfine sugar
- 1 ½ teaspoons cornstarch
- ½ teaspoon orange blossom water (Optional)
- ½ teaspoon white vinegar
- 3 lemons, zested and juiced
- ⅓ cup white sugar
- 4 large egg yolks
- 1 pinch sea salt
- 3 tablespoons coconut oil, at room temperature
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon orange blossom water (Optional)
- 1 pink grapefruit, peeled and sliced crosswise
- 1 orange, peeled and sliced crosswise
- 1 ripe Fuyu persimmon, peeled and thinly sliced
- ½ pomegranate, seeded
Instructions
- Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over.
- Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar
- with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff
- glossy peaks form. Beat in orange blossom water and vinegar.
- Spoon meringue into the traced circles. Make the borders higher than the center
- to leave room for the filling.
- Bake meringues in the preheated oven until firm and dry to the touch
- about 1 hour.
- Meanwhile
- make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer.
- Whisk lemon juice
- lemon zest
- sugar
- egg yolks
- and salt together in a glass bowl. Set the bowl over the simmering water. Cook
- whisking constantly
- until curd foams
- then thickens
- about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
- Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator.
- Turn off oven and keep meringues inside until completely dry
- about 1 hour.
- Combine heavy cream
- confectioners’ sugar
- and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form.
- Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit
- orange
- and persimmon slices on top. Sprinkle pomegranate seeds over the top.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 2 hrs 30 mins
Servings: 3