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Triple-Citrus Pavlova
Triple-Citrus Pavlova

Triple-Citrus Pavlova

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Cook Minutes 3 Hr 30 Min
Prep : 30 Min Cook: 3 Hr
This fruity pavlova is absolutely delicious!
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 egg whites
1/2 tsp. cream of tartar
1-3/4 cups sugar, divided
2 navel oranges
5 clementines
1 grapefruit
1 pkg. (8 oz.) Philadelphia Chocolate Brick Cream Cheese, softened
2 cups thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Heat oven to 200ºF.
Step 2
Beat egg whites and cream of tartar in medium bowl with mixer on high speed until soft peaks form. Add 1-1/2 cups sugar, 1 Tbsp. at a time, beating 8 to 10 min. or until stiff peaks form.
Step 3
Cover baking sheet with parchment. Draw 13x9-inch rectangle on parchment; turn over. Spread egg white mixture into rectangle on parchment, using lines as a guide. Bake 2 hours or until edges of meringue are crisp. (Centre will still be soft.) Slide meringue and parchment onto wire rack; cool completely.
Step 4
Meanwhile, zest 1 orange. Place colander in bowl. Section zested orange and remaining fruit over colander, placing sectioned fruit in colander and reserving juice in bowl. Whisk cream cheese, 1/4 cup reserved juice and remaining sugar in separate medium bowl until blended. Gently stir in Cool Whip and 2 Tbsp. zest. Refrigerate until ready to use.
Step 5
Transfer meringue to platter just before serving. Spread with cream cheese mixture to within 1/2 inch of edges; top with fruit.
Kraft Kitchen Tips!
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How to Section Citrus Fruit
Use a sharp paring knife to section fresh oranges or grapefruit. Cut a 1/2-inch-thick slice off both the top and bottom ends of the fruit. Cut the peel and white pith away from the fruit, using a downward cutting motion following the shape of the fruit. Place the peeled fruit piece on its side, then cut down along the membrane on both sides of each section to remove the fruit.
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Food Facts
For best volume, bring the whites to room temperature before beating as directed.
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Note
For best results, prepare meringues on a cool dry day. High humidity can result in a chewy sticky meringue.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
200
Calories From Fat
0
% Daily Value
Total fat 6 g
9 %
Saturated fat 4.5 g
23 %
Cholesterol 15 mg
Sodium 75 mg
3 %
Total carbohydrate 36 g
12 %
Dietary fibre 2 g
8 %
Sugars 32 g
Protein 3 g
Vitamin A
6 %
Vitamin C
45 %
Calcium
4 %
Iron
2 %
Servings
16 servings, 1 piece (88 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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