Prep Time: 20 min
Total Time: 31 min
Yield: 5
Mini pavlovas topped with whipped cream, winter citrus, and a sprinkle of sumac make for an elegant dessert inspired by the famous Russian ballerina Anna Pavlova. The crisp, chewy meringue pairs beautifully with silky cream, bright citrus, and the subtle tang of sumac—showcasing how contrasting flavors and textures create something truly special.
2 egg whites
1/2 cup granulated sugar
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
1/2 cup heavy cream
1/2 tablespoon powdered sugar
Winter citrus slices (such as blood oranges, oranges and mandarins)
Sumac for sprinkling
Preheat the oven to 225°F (107°C) and line a baking sheet with parchment paper.
In a mixing bowl, beat the egg whites until they become foamy.
Gradually add in the sugar, a tablespoon at a time, and continue to beat the mixture until it becomes glossy and stiff peaks form.
Add in the white vinegar and vanilla extract, and fold gently until well combined.
Spoon or pipe the mixture onto the prepared baking sheet, forming five small pavlovas.
Use the back of a spoon to create a small well in the center of each pavlova.
Bake in the preheated oven for 45 to 50 minutes or until the pavlovas are crisp on the outside.
Remove from the oven and allow to cool completely.
In a mixing bowl, whisk together the heavy cream and powdered sugar until stiff peaks form.
Spoon the whipped cream into the well in each pavlova.
Top each pavlova with slices of winter citrus.
Sprinkle sumac on top of each pavlova.
Serve and enjoy!
