Pomelo pavlova, vanilla whipped cream


  • 3 egg whites
  • 150g powdered sugar
  • 50 g of icing sugar
  • 2 large organic pomelos
  • 20 cl of very cold 30% whipping cream
  • 1 sachet of vanilla sugar
  • 2 teaspoon(s) of amber rum
  • 20 g of blanched pistachios


  1. Grate the zest of 1/4 pomelo. Whip the egg whites with an electric mixer. When they start to foam, gradually add the powdered sugar, whisking constantly. When the consistency is smooth and glossy, add the icing sugar and whisk to combine. Add the pomelo zest and whisk for a few more seconds.

  2. Preheat the oven to 100°/th. 3-4. Spread this meringue into a 20 cm diameter disk on a baking tray covered with baking paper. Bake for 1 hour 45 minutes. 15 minutes before the end of cooking, place the pistachios next to the meringue. Leave the meringue to cool on a rack. Reserve the roasted pistachios and chop them.

  3. Peel the pomelos. Cut the segments one by one by running a serrated knife along the membranes that separate them.

  4. Whip the whipping cream at high speed. When it begins to thicken, slowly pour in the vanilla sugar while continuing to whisk, then add the rum. Stop whipping when the cream is very dense and fluffy.

  5. Pour the whipped cream over the meringue, add the pomelo segments and pistachios. Serve immediately or refrigerate and serve within 2 hours.

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