Ingredients
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
Instructions
For the Mini Pavlovas:
- Preheat oven to 225F. Line 1-2 large baking pans with parchment paper.
- In the bowl of a stand mixer, beat the egg whites on HIGH for 1 minute
- Gradually add the sugar while beating. Beat another 6-7 minutes, until fluffy and glossy.
- Add the cornstarch and vinegar. Beat for 1 more minute.
- 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).
- Use the back of a spoon to create little dips in the center.
- Bake for 1 hour 20 minutes, until set on top and dry to touch.
- 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:
- In a large saucepan, combine the sugar and zest. Mix with your fingers until the sugar has absorbed the sumo citrus zest oils.
- Add the eggs and whisk until smooth.
- Whisk in the juice, a pinch of salt, and cornstarch.
- 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.)
- Remove from heat, to fold in the butter.
- Cover with saran wrap directly on the surface, then cool in the fridge completely.
To Assemble:
- Add a generous dollop of freshly whipped cream, then the sumo citrus curd.
- Garnish with sliced sumo citrus, blueberries, fresh mint leaves, and extra sumo citrus zest.
- Best served immediately as they will begin to soften the minute they are layered. We hope you enjoy!
