Citrus season is coming to an end, so, you already know, I had to squeeze in one more recipe before it’s officially over. I love pavlova for many reasons, but something I’ve always found interesting about it is how you apply the same mixing method (whisking) to two different mixtures (egg and cream) and it results in two totally different textures. The meringue is crunchy on the outside, with a soft-yet-chewy inside (it’s basically a gigantic fancy marshmallow), and the whipped cream is pillowy soft and, of course, creamy! This is also a go-to dessert for me because of how versatile it is; one you have the meringue layers baked and the whipped cream, you can top them with anything you have on hand, or anything in season. Pavlova’s country of origin may be up for debate between Australia and New Zealand, but one thing we all agree on is that it’s a truly delicious dessert!
After the meringue, the grapefruit curd is the real star of the show. It’s the perfect blend of sweet, tangy, and bitter, and its cuts through the sweetness of the other ingredients beautifully. A bite with each element is a complete journey in textures: crisp meringue, soft whipped cream, tangy curd, and a burst of fresh fruit. The one thing to remember about pavlova is that it should be eaten immediately, but to be honest, I’ve never had leftovers when I’ve served this for friends, so that shouldn’t be a problem! You might have some grapefruit curd leftover, but it keeps extremely well, and is delicious on top of everything from yogurt to just about any baked good in your house. I’ve also heard a spoonful straight from the bowl is insanely delicious, but I’ll let you test that out for yourself!