Pavlova
4 egg whites
210 g Dansukker Granulated Sugar
3 g Dansukker Vanilla Sugar
8 g corn starch
5 ml apple cider vinegar

Grapefruit curd
75 ml freshly squeezed grapefruit juice
30 ml freshly squeezed lemon juice
1 egg
125 g Dansukker Jam Sugar
50 g butter

Grapefruit topping
1 grapefruit
2 g cardamom, freshly crushed
10 g Dansukker Icing Sugar

Decoration
200 ml cream
Roughly chopped pistachios

Heat the oven to 125°C. 

Whisk the egg whites until they form stiff peaks, then add half the sugar while whisking. Whisk the egg and sugar mixture for 5 minutes. Add the remaining sugar and vanilla sugar and whisk for another 5 minutes. Fold in the corn starch and vinegar.

Draw a circle measuring 22 cm in diameter on a sheet of baking parchment and put it on a baking sheet. Pipe or spoon out about 10 round blobs of the meringue mixture in a circle. Make a small dip in each blob using a spoon. Bake in the lower part of the oven for about 1 1/2 hours. Turn off the oven and let the meringue cool in the oven with the oven door ajar.

Make the curd. Mix the juices, egg and jam sugar in a saucepan. Simmer, stirring constantly, until the curd thickens. Remove from the heat and stir in the butter.

Slice the grapefruit and put it in a bowl. Stir in the cardamom and icing sugar.

Assembling the pavlova
Whip the cream lightly. Drizzle the curd over the meringue and spoon on the cream. Top with the grapefruit slices and chopped pistachios.