Grapefruit Pavlova

Found in SL Jan/Feb 2023

 

4 large egg whites

1/4 tsp cream of tartar

1/4 tsp salt

3/4 cup sugar

3 large pink grapefruit

2 tbsp seedless raspberry jam

1 1/2 cups heavy whipping cream

1/2 cup sour cream

1/4 cup powdered sugar

 

Preheat oven to 250°. Line a baking sheet with parchment paper; set aside. Beat egg white with a stand mixer fitted with a whisk attachment on high speed until foamy, about 1 minute. Beat in cream of tartar and salt until soft peaks form, about 1 minute. Gradually add sugar in a slow steady stream. Continue beating until egg whites are very stiff and sugar is almost dissolved, about 4 minutes.

 

Using an offset spatula or the back of a spoon, spread meringue onto prepared baking sheet, forming a 9" round with a 6' wide indention in the center. Bake in preheated oven for 45 minutes. Turn oven off, and let meringue cool in oven for 45 minutes. Remove from oven, and let cool to room temp about 30 minutes.

 

Remove and discard peel and pith from grapefruit. Working over a bowl, cut grapefruit into segments, reserve juice in bowl, and discard membranes. Stir together jam and 1 tbsp reserved grapefruit juice in a medium bowl. Add segments; stir gently to combine. Set aside.

 

Beat whipping cream, sour cream, and powdered sugar with an electric mixer on high speed until stiff peaks form, about 2 minutes. Spoon whipped cream mixture onto center of cooled meringue. Top evenly with grapefruit mixture. Garnish with fresh mint leaves. Serve immediately.