Grapefruit Pavlova

A work of art that happens to also be dessert.

Meringue pavlova on clear cake stand

Antonis Achilleos; Prop Stylist: Audrey Davis; Food Stylist: Torie Cox

Active Time:
15 mins
Cool Time:
1 hrs 15 mins
Total Time:
2 hrs 15 mins

This dessert has a little bit of everything––sweetness from the meringue, bitterness from the grapefruit, and tartness from the sour cream. Not only does this dessert taste good, but it looks stunning too, with a beautiful combination of pink hues.

As with any pavlova, allowing plenty of time for the meringue to dry out in the oven is important. This will help prevent cracks as the outside sets and will help the center stay soft and marshmallowy. This extended drying time also makes it a perfect make-ahead dessert for hosting a crowd. The meringue base can be made well in advance that same day and the fruit can be segmented ahead of time and kept in the fridge. When ready to serve, just whip up the cream and assemble.

Pavlovas are best eaten shortly after they’re assembled, so hold off on building this dessert until you’re ready to dig in.


  • 4 large egg whites (about 2/3 cup)

  • 1/4 tsp. cream of tartar

  • 1/4 tsp. kosher salt

  • 3/4 cup granulated sugar

  • 2-3 drops red food coloring gel (optional)

  • 3 large pink grapefruit

  • 2 Tbsp. seedless raspberry jam

  • 1 1/2 cups heavy whipping cream

  • 1/2 cup sour cream

  • 1/4 cup powdered sugar

  • Fresh mint leaves, for garnish


  1. Preheat oven to 250°F. Line a baking sheet with parchment paper; set aside. Beat egg whites with a stand mixer fitted with a whisk attachment on high speed until foamy, about 1 minute. Beat in cream of tartar and salt until soft peaks form, about 1 minute. Gradually add granulated sugar in a slow, steady stream. Continue beating until egg whites are very stiff and sugar is almost dissolved, about 4 minutes. If using food coloring, beat in 1 drop at a time until meringue reaches desired shade.

  2. Using an offset spatula or the back of a spoon, spread meringue onto prepared baking sheet, forming a 9-inch round with a 6-inch-wide indention in the center. Bake in preheated oven for 45 minutes. Turn oven off, and let meringue cool in oven for 45 minutes. Remove from oven, and let cool to room temperature about 30 minutes.

  3. Remove and discard peel and pith from grapefruit. Working over a bowl, cut grapefruit into segments; reserve juice in bowl, and discard membranes. Stir together jam and 1 tablespoon reserved grapefruit juice in a medium bowl. Add segments; stir gently to combine. Set aside.

  4. Beat whipping cream, sour cream, and powdered sugar with an electric mixer on high speed until stiff peaks form, about 2 minutes. Spoon whipped cream mixture onto center of cooled meringue. Top evenly with grapefruit mixture. Garnish with fresh mint leaves. Serve immediately.

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