Sumo Citrus® Curd Mini Pavlovas

Light, airy, and bright, these Sumo Citrus Curd Mini Pavlovas capture the essence of whimsy in every bite. Infused with the legendary taste of Sumo Citrus, this recipe elevates a classic with its vibrant zest and playful tang. It’s a dessert that promises a delightful adventure for the senses, ideal for those moments that crave a burst of joy and a touch of culinary magic.

  • Prep Time: 15 minutes
  • Rest time: 3 hours
  • Cook Time: 1 hour 20 minutes
  • Total Time: 4 hours 35 minutes
  • Makes: 12


For the Mini Pavlovas:

  • 2/3 cup Egg Whites, room temperature
  • 1 ¼ cup Granulated Cane Sugar
  • 2 ½ tsp. Cornstarch
  • 1 tsp. White Vinegar


For the Sumo Citrus Curd:

  • 1/3 cup Granulated Cane Sugar
  • Zest of 2 Sumo Citrus
  • ½ cup Sumo Citrus Juice
  • 3 large Eggs
  • 4 tbsp. Butter, cold and sliced
  • 1 tbsp. Cornstarch
  • Pinch of Salt


To Assemble:

  • Freshly Whipped Cream
  • Blueberries, for garnishing
  • Fresh Mint Leaves, for garnishing
  • Sliced Sumo Citrus, for garnishing


For the Mini Pavlovas:

  1. Preheat oven to 225F. Line 1-2 large baking pans with parchment paper. 
  2. In the bowl of a stand mixer, beat the egg whites on HIGH for 1 minute
  3. Gradually add the sugar while beating. Beat another 6-7 minutes, until fluffy and glossy. 
  4. Add the cornstarch and vinegar. Beat for 1 more minute.  
  5. Transfer the meringue mixture to a large piping bag with 1/2’” tip to pipe individual-sized mounds (10-12 total) on the prepared baking pan(s). 
  6. Use the back of a spoon to create little dips in the center. 
  7. Bake for 1 hour 20 minutes, until set on top and dry to touch. 
  8. Keep them IN the oven but turn the oven OFF. Let them completely cool in the oven, about 3-4 hours to prevent any cracking. 


For the Sumo Citrus Curd:

  1. In a large saucepan, combine the sugar and zest. Mix with your fingers until the sugar has absorbed the sumo citrus zest oils. 
  2. Add the eggs and whisk until smooth. 
  3. Whisk in the juice, a pinch of salt, and cornstarch. 
  4. Set over medium low heat. Use a wooden spoon to stir the curd as it cooks until it thickens. (It will seem slow at first, but then thicken quickly.)
  5. Remove from heat, to fold in the butter. 
  6. Cover with saran wrap directly on the surface, then cool in the fridge completely. 


To Assemble:

  1. Add a generous dollop of freshly whipped cream, then the sumo citrus curd. 
  2. Garnish with sliced sumo citrus, blueberries, fresh mint leaves, and extra sumo citrus zest.
  3. Best served immediately as they will begin to soften the minute they are layered. We hope you enjoy!


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