This winter citrus pavlova is a real show-stopper dessert for your next celebration. With a soft, marshmallow texture inside and a delicious crust, a perfect pavlova is a simple but impressive looking dessert treat. The best part about a pavlova is, you don't need to be an expert because they are meant to look a little messy, like a fluffy pillow.

I've topped my pavlova with a sweet and tangy homemade clementine curd that is the perfect compliment to the meringue. Add whipped cream and slices of winter citrus fruit on top for a dessert that will make your friends and family think you're a fancy pastry chef. It's a really special dessert for the winter months. As a bonus, it's naturally gluten free - so no need for specialty ingredients.

A pavlova topped with clementine curd and fresh fruit sitting on a wooden stand.

If you love citrus desserts, then you should also check out my dairy free key lime pie, my perfect gluten free lemon cake, or this pretty pink blood orange pound cake!

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Ingredient Notes
Substitutions & Variations
How to make Clementine Curd
How to make a Winter Citrus Pavlova
Expert Tips
Storage
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Recipe

Ingredient Notes

This pavlova cake uses simple ingredients and it's both gluten free and dairy free.

Eggs - You will need eggs for both the pavlova and the curd. Luckily one uses egg whites and the other uses egg yolks. I find it easiest to separate the eggs while they are cold and then let them come to room temperature before mixing.
Vinegar - A tiny bit of vinegar is added to the pavlova to stabilize the egg whites. It helps to keep the meringue from collapsing.
Castor Sugar - Fine castor sugar is ideal for a pavlova because it dissolves into the egg whites much easier. If your store doesn't carry it, you can simply pulse granulated sugar in your food processor until it's a fine powder.
Cornstarch - Starch is added to the egg whites to help absorb some of the moisture to keep the pavlova crisp on the outside. Cornstarch is also used to aid in thickening the clementine curd. If you don't like cornstarch you can substitute tapioca starch.
Cream of Tartar - This is an acid that helps to stabilize the meringue in the pavlova.
Vanilla - A bit of vanilla extract adds a little sweetness to the meringue.
Clementines - We will need both zest and juice from fresh clementines for this recipe. Plus a few extra pieces of fruit for garnish. If your store doesn't carry clementines, tangerines and satsumas are similar citrus fruits.
Lemon Juice - Adds a bit of tartness to the curd.
Vegan Butter - Butter is added to the citrus curd to make it smooth and silky.
Vegan Whipped Cream - I use Cocowhip for ease, but you can also make your own with heavy cream and sugar.

See recipe card for full ingredient list and quantities.

Substitutions & Variations

Not Dairy Free - use dairy butter in the same measure.
No Clementines - You can replace clementines with an equal measure of any other citrus fruit. Blood oranges or Meyer lemons would give a beautiful color.
No Homemade Curd - If you want to skip making the curd from scratch, you can use store bought fruit curds, like lemon curd, lime curd, or orange curd instead.
Make Mini Citrus Pavlovas -Instead of making a single large pavlova, make 4 mini pavlova nests.

How to make Clementine Curd

A bowl of clementine curd sitting on a marble counter.

The fruit curd to top this dessert is made on the stove top. It can be made well in advance and refrigerated until you're ready to serve the dish.

STEP 1: Combine the cornstarch, sugar, and zest together in a saucepan. Whisk well.
STEP 2: Add the egg and egg yolk and whisk vigorously until frothy.
STEP 3: Add the clementine juice and lemon juice and mix well.
STEP 4: Add the butter to the pan and place it over medium heat. Cook, while whisking constantly until the mixture thickens and starts to bubble. It should be around 175-180F and coat the back of a spoon without running off.
STEP 5: Strain the curd mixture through a fine mesh sieve and allow it to cool completely. Once cool, transfer it to a sealed jar and store in the refrigerator.

How to make a Winter Citrus Pavlova

STEP 1: Add the egg whites and cream of tartar to the bowl of a stand mixer.Beat until frothy with soft peaks.
STEP 2: Add the caster sugar a little at a time while continue to beat the egg whites.
STEP 3: Sprinkle the cornstarch, vanilla and vinegar over the meringue and beat until stiff peaks form. The meringue should be very stiff and shiny.
STEP 4: Line a baking sheet with parchment paper. Outline an 8-inch circle on a piece of parchment paper and flip the paper over with the pencil side down.
STEP 5: Spoon the meringue onto your prepared baking sheet. Shape it into a circle that fits your outline. Use a offset spatula or the back of a large spoon to form a small nest on top but swooping the sides up. Now you're ready to bake!

Expert Tips

Choose your pavlova shape: This meringue recipe can also be made into two flat disks of meringue or mini meringue nests. Pipe the meringue mixture into two 8” circles for a two-layered Pavlova rather than a single tall pavlova, as pictured. The two-layered version is much easier to make and has far more structural integrity and is less likely to crack. This is also true for mini pavlova nests - which are made by simply piping the meringue into smaller nest shapes.
Egg whites: When separating your eggs, make sure there’s no trace of egg yolks in the whites. Yolk in the egg whites will prevent them from whipping properly. It is best to have your egg whites at room temperature for whipping. But I find it is easier to separate my eggs while they are cold and then allow them to come to room temperature before whipping them up. Room temperature egg whites will beat into stiff peaks much easier.
Meringue baking: You can bake the meringue in advance and allow it to cool down inside the oven. Try to let it cool overnight or as long as you can as the slow cooling helps prevent the meringue from collapsing and cracking.
Fine sugar: Castor sugar is superfine sugar and is essential to this recipe. It can be store-bought or you can make some at home by whizzing granulated sugar in the food processor until very fine.

A pavlova served on a wooden cake stand and topped with clementine curd and fresh fruit.

Storage

The pavlova can be stored un-decorated in an airtight container at room temperature for up to 3 days. The storage time may vary if your home is humid.

The curd can be stored in a sealed jar for up to two weeks. Press a small piece of plastic wrap against the top of the curd so it doesn't form a skin. Clementine curd needs to be refrigerated.

You can also freeze clementine curd for up to 1 year. Thaw in the refrigerator before serving.

The curd, whipped cream and fruit will soften the pavlova once added, so you should plan to serve it within 3-4 hours of decorating.

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If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

Recipe

Tiffany

Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

Winter Citrus Pavlova