Name: Pavlova with Clementines and Pistachios
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Australian
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1 tsp cornstarch; 1 tsp white vinegar or lemon juice; 1 tsp vanilla extract; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 4–5 fresh clementines, peeled and segmented; 1/4 cup unsalted pistachios, shelled and roughly chopped; 1 tbsp honey or citrus syrup (optional, for drizzling)

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Why You’ll Love This Recipe

This pavlova offers a stunning contrast of textures and flavors. The sweet, airy meringue base pairs beautifully with tart clementines and the nutty crunch of pistachios. It’s visually striking, easy to make ahead, and ideal for those who want a dessert that feels indulgent without being overly heavy. Plus, it’s naturally gluten-free and customizable to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Egg whites
Granulated sugar
Cornstarch
White vinegar or lemon juice
Vanilla extract
Heavy whipping cream
Powdered sugar
Fresh clementines (peeled and segmented)
Unsalted pistachios (shelled and roughly chopped)
Honey or citrus syrup (optional, for drizzling)

Directions

Preheat your oven and line a baking sheet with parchment paper. Use a pencil to trace a circle (about 8–9 inches) as a guide.
In a clean, dry bowl, beat the egg whites until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
Gently fold in the cornstarch, vinegar, and vanilla extract until just combined.
Spoon the meringue onto the parchment paper and shape into a round, creating a slight well in the center.
Bake at a low temperature for about 1 hour and 15 minutes, then turn off the oven and let the pavlova cool completely inside with the door ajar.
Whip the cream with powdered sugar until soft peaks form.
Once the pavlova is fully cooled, top with whipped cream.
Arrange clementine segments on top and sprinkle with chopped pistachios.
Drizzle with honey or citrus syrup if using. Serve immediately or within a few hours.

Servings and timing

This pavlova serves 8 and takes about 1 hour and 45 minutes from start to finish, including baking and cooling time. Prep time is approximately 15 minutes, with a baking time of 1 hour and 15 minutes and additional time to cool before assembling.

Variations

Mixed citrus: Add blood oranges or grapefruit segments for extra color and flavor.
Flavored cream: Add a bit of orange zest or citrus extract to the whipped cream.
Nut-free: Skip the pistachios or use sunflower seeds or toasted coconut for crunch.
Mini pavlovas: Create individual pavlovas for a more refined presentation.
Spiced syrup: Drizzle with a cinnamon- or cardamom-infused syrup for a warm twist.

Storage/Reheating

Store the pavlova base in an airtight container at room temperature for up to 2 days before assembling. Once topped with cream and fruit, it’s best eaten within 4–6 hours. Refrigerated leftovers can be stored for 1 day, though the meringue may lose its crispness. Do not freeze or reheat; pavlova is served cold or at room temperature.

FAQs

What is pavlova made of?

Pavlova is made primarily from egg whites and sugar, with cornstarch and vinegar added for stability and a marshmallow-like interior.

Can I use canned clementines?

Fresh is best for flavor and texture, but drained canned clementines can be used in a pinch.

Why is vinegar used in pavlova?

Vinegar helps stabilize the egg whites and contributes to the soft, chewy center.

Can I make the pavlova the day before?

Yes, you can make the meringue base the day before. Store it in an airtight container until ready to top.

Can I use other nuts besides pistachios?

Yes, almonds, hazelnuts, or pecans make excellent alternatives.

How do I prevent the pavlova from cracking?

Let it cool slowly in the oven with the door slightly open to reduce the chance of cracks due to temperature changes.

Can I flavor the meringue?

Yes, you can add a touch of citrus zest or extract, but avoid liquid flavorings that can deflate the meringue.

What should the texture of pavlova be?

Crisp on the outside and soft, marshmallowy in the center.

Can I make it dairy-free?

Yes. Use coconut cream or a dairy-free whipped topping instead of whipped cream.

How do I store leftovers?

Store leftovers in the fridge in an airtight container for up to 1 day. Note that the meringue will soften over time.

Conclusion

Pavlova with Clementines and Pistachios is a light, elegant dessert that highlights seasonal citrus with style and flavor. Its airy base, creamy topping, and vibrant garnish make it an ideal centerpiece for special occasions. Whether served during the holidays or at a weekend brunch, this pavlova is sure to impress with both looks and taste.