Orange Creamsicle Pavlovas with Florida Orange Juice

May 4

A playful spin on the classic pavlova, this one leans fully into creamsicle territory: crisp, shattery meringue piled high with silky orange curd and clouds of vanilla whipped cream. Florida Orange Juice brings that bright, sunshiny tang, cutting through the sweetness and keeping every bite light, creamy, and nostalgic.

Orange Creamsicle Pavlovas with Florida Orange Juice

Servings: 6-8

Prep Time: 30 minutes

Cook Time: 1 hr 30 minutes

Print the Recipe

Ingredients

For the meringues:
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- Pinch of salt
For the Florida Orange Juice curd:
- 1 cup Florida Orange Juice
- Juice of 2 lemons
- 1 1/3 cups granulated sugar
- 6 large egg yolks
- 2 large eggs
- 12 Tbsp (1 1/2 sticks) unsalted butter, cubed
- 1/4 tsp salt
For the Vanilla Whipped Cream:
- 1 cup heavy cream
- 2 Tbsp powdered sugar
- 1 tsp vanilla extract or vanilla bean paste
For garnish (optional):
- Florida Orange segments
- Candied Florida orange peel
- Citrus zest

Instructions

Make orange curd: In a saucepan, whisk together the sugar, Florida Orange Juice, lemon juice, egg yolks, whole eggs, and salt. Cook over medium-low heat, stirring constantly, until thickened, 8–10 minutes.

Remove from heat and whisk in the butter until smooth. Strain if desired, then transfer to a bowl and press plastic wrap directly onto the surface. Chill completely. (The curd will continue to thicken as it cools.)
Make the meringue: Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form and the sugar is fully dissolved. Gently fold in the cornstarch, vinegar, and vanilla.
Shape and bake the meringue: Spoon or pipe the meringue into 6–8 rounds (about 3–4 inches wide) on the prepared baking sheet. Use the back of a spoon to gently spread each into a thick disk, then create a shallow well in the center, leaving slightly higher edges (like a little nest) to hold the filling later.

Bake for 1 hour, then turn off the oven and let cool completely inside. The outside should be crisp and the center marshmallowy.
Make whipped cream: Using a stand mixer or hand mixer, whip the heavy cream, powdered sugar, and vanilla to soft-medium peaks. Keep chilled until ready to use.
Assemble: Place the cooled meringues on a serving platter. Top each with whipped cream, then spoon orange curd into the center. Gently swirl for that creamsicle effect. Garnish with orange segments, candied peel, or a little Florida orange zest if desired. Serve immediately.