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–+ servings
An overhead shot of a scene with several citrus pavlova on small white plates with pomegranate seeds and glasses of prosecco

Citrus Pavlova with Prosecco

by 12 Kitchens
Brighten up the cold winter months with delicious and refreshing citrus fruits alongside some bubbles! This easy citrus pavlova recipe is a wonderful use of in-season produce for a delightful citrus winter dessert. The added Prosecco certainly doesn't hurt to cheer up the winter dull-drums either.
5 from 3 votes
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Inactive Time 1 hour
Total Time 3 hours 30 minutes
Category Desserts & Frozen Treats
Difficulty Medium
Servings 12 Individual Pavlovas
Calories 156 kcal

Equipment

  • Hand or stand mixer

Ingredients
 
 

Citrus Topping

  • 10-12 ea Citrus fruits
  • ½ ea Pomegranate seeds
  • 1 pinch Kosher salt
  • 1 shot Prosecco or Champage
  • 1 Tbs Granulated sugar
  • 10-12 leaves Fresh mint

Meringue Shell

  • 4 ea Egg whites or 120g
  • 240 g Granulated sugar
  • 1 Splash White vinegar
  • 1 Splash Vanilla extract
  • 1 tsp Cornstarch

Prosecco Chantilly Cream

  • 1 cup Heavy cream
  • 2 tsp Granulated sugar
  • ½ tsp Vanilla extract
  • 1 shot Prosecco or Champagne

Instructions
 

To prepare the citrus fruit topping

  • Slice off the tops and bottoms of the citrus fruits, then remove the rind and pith using a curved slicing motion. Slice out the individual segments and place in a bowl. Set aside.
  • Chop up the mint until fine and set aside.
  • Add the sugar, mint, salt, and Prosecco to the citrus and mix around. Allow to sit for at least 1 hour.

To prepare the meringue shell

  • Preheat the oven to 200°F and prepare a sheet pan with a silicone baking mat or parchment paper with pan spray.
  • Whisk together the egg whites and sugar in the bowl or your stand mixer or regular bowl for a hand mixer.
  • Place over a double boiler (pot of simmering water) and allow to cook until the sugar has dissolved whisking occasionally. Do not let the bowl touch the water and use your fingers to tell if the sugar has dissolved.
  • Whisk together the cornstarch with the vinegar and vanilla and set aside.
  • Whip the egg white mixture on low speed and add the cornstarch mixture. Increase the speed to high and whip until stiff peaks.
  • Using a scoop or spoon, portion 12 meringue shells on your prepared sheet pan. Using the back of a spoon sprayed with pan spray, make a small cavern in the meringue for the Chantilly cream and fruit to go.
  • Bake for 1 ½ hours rotating halfway through and allow to full cool before composing.

To prepare the Prosecco Chantilly cream

  • Combine the heavy cream, sugar, and vanilla in the bowl of your stand mixer or regular bowl for a hand mixer. Using the beaters for a hand mixer or whip attachment for a stand mixer. Whip until medium peaks.
  • On low speed, slowly stream in the Prosecco and whip on high until stiff peaks. Set aside in the fridge until ready to use.

To compose and finish

  • No more than an hour before serving, spoon the whipped cream on the meringue shell and top with the citrus fruit. Serve as soon as possible.

Nutrition

Calories: 156kcalCarbohydrates: 23gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 10mgPotassium: 28mgFiber: 0.02gSugar: 22gVitamin A: 303IUVitamin C: 0.4mgCalcium: 14mgIron: 0.1mg
Keyword Boozy recipes, Citrus desserts, Egg white heavy desserts, Healthy recipe, Herby bakes, Nut free recipes, Refreshing bakes, Winter baking
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