Citrus Pavlova with Mascarpone

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10.14.2026

Made beautifully for a shared 10.14.2026 dinner party, by Gregg Mastorakos

Serves 8

Ingredients

Meringue:

• 4 large egg whites, room temperature

• 1 cup superfine sugar

• 1 tsp cornstarch

• 1 tsp white vinegar or lemon juice

• 1 tsp vanilla extract

• Pinch of salt

Mascarpone cream:

• 8 oz mascarpone

• 1 cup heavy cream

• 2 Tbsp powdered sugar

• 1 tsp vanilla extract

• 3 pink grapefruits

• 4 mandarins or tangerines

• Zest of 1 orange

• 8-16 Fresh mint leaves (1 large or 2 small mint leaves per serving)

Directions

1. Heat oven to 250°F. Line a baking sheet with parchment.

2. Beat egg whites with salt until soft peaks form.

3. Gradually add sugar, beating until the meringue is glossy and holds stiff peaks.

4. Gently fold in cornstarch, vinegar and vanilla.

5. Shape into 8 small round mounds, making a shallow indentation in the center of each.

6. Bake approximately 75-80 minutes, until crisp on the outside. Turn off the oven and let the meringue cool completely inside.

7. Cut away the peel and pith from the citrus with a sharp knife and cut between the membranes to make clean segments.

8. Using an electric beater or Kitchen Aid with whisk attachment, whip mascarpone, cream, powdered sugar and vanilla until just thick enough to spread.

9. Shortly before serving, spread mascarpone cream over the meringue and arrange citrus segments beautifully over the top.

10. Garnish with orange zest and fresh mint

Make-Ahead & Dinner-Party Notes

The meringue can be made & cooked the day before and kept airtight at room temperature, not in the fridge. The citrus and mascarpone can be prepared earlier in the day, but kep aseparate and in fridge. Assemble the pavlova shortly before serving so the meringue stays crisp. Zest the orange and put in a small ziplock baggie. Add 16 small mint leaves to a ziplock with a damp paper towel. If transporting, bring the various components separately and assemble at the event.