Pavlova Recipe

Prepare oven and tray

Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. Draw a 8–9 inch (20–23 cm) circle on the underside of the parchment as a guide, then flip the paper so the ink is underneath.

Whisk egg whites

Ensure the bowl and whisk are completely clean and free of grease. In a large bowl, beat the 4 room-temperature egg whites with 1/8 tsp salt on medium speed until soft peaks form.

Add sugar gradually

With the mixer running on medium-high, add the granulated sugar 1 tablespoon at a time, allowing each addition to dissolve slightly. After most sugar is added, add the caster (superfine) sugar and continue beating until the meringue is glossy and holds stiff, smooth peaks. To test, rub a little meringue between your fingers — it should feel smooth, not grainy.

Stabilize and flavor

Gently fold in 1 tsp cornstarch, 1 tsp white wine vinegar (or lemon juice), and 1 tsp vanilla extract. These give the meringue a marshmallowy interior and stabilize it for slower collapse.

Shape the pavlova

Spoon the meringue onto the parchment within the circle guide and shape into a round nest: a slightly domed center with a shallow well to hold the curd and cream. Smooth the sides and intentinally create soft peaks/tips around the edge for a decorative marshmallow-like appearance.

Bake and cool

Bake at 250°F (120°C) for 60–75 minutes, until the exterior is dry and pale ivory and can be lifted from the paper without sticking. Turn the oven off and crack the oven door; leave the meringue inside to cool completely for at least 2 hours or overnight. This prevents cracking from sudden temperature change and helps form a marshmallow-y interior.

Prepare ingredients

Strain fresh grapefruit juice to remove pulp and seeds. Measure sugar, egg yolks, butter, and vanilla.

Cook the curd

In a heatproof bowl, whisk together 1/2 cup grapefruit juice, 1/2 cup granulated sugar, and 3 egg yolks until smooth. Set the bowl over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water. Cook, whisking constantly, until the mixture thickens and registers about 170–175°F (77–80°C) or coats the back of a spoon (about 8–10 minutes).

Finish the curd

Remove from heat and whisk in 4 tbs (1/4 cup) unsalted butter, 1/2 tsp vanilla, and 1/8 tsp salt until smooth and fully incorporated. If texture is slightly grainy, push the curd through a fine mesh sieve. Transfer to a jar, cover surface with plastic wrap to prevent a skin, and chill until cool (about 1 hour).

Chill bowl and beat cream

Chill a mixing bowl and whisk in the freezer for 10 minutes if possible. Pour 1 cup cold heavy cream into the bowl, add 1 tbsp icing sugar and 1/2 tsp vanilla extract. Whip on medium-high until soft to medium peaks form — stable but still spreadable. Do not overbeat.

Prepare berries

Gently rinse and dry raspberries, blueberries, strawberries, and optional grapefruit segments. Hull and halve larger strawberries. Keep berries cool.

Assemble pavlova

Carefully transfer the cooled meringue shell to a serving plate. Spoon a generous layer (about 1/2 to 3/4 cup) of chilled grapefruit vanilla curd into the center well of the pavlova, spreading it gently but leaving a margin to see the meringue edge. Dollop/pipe the whipped cream on top of the curd (about 3/4 cup).

Top with berries and garnish

Arrange the red berries and grapefruit segments attractively over the cream and curd. Scatter mint leaves for color if using. Optionally, dust very lightly with icing sugar just before serving.

Serve

Slice with a sharp knife and serve immediately. Pavlova is best eaten the same day the meringue is assembled; store any leftovers (separate components) in the refrigerator — curd and cream in airtight containers, meringue in a cool dry place (it will soften with humidity).