4 large egg whites

Pinch of salt

1 cup sugar

1 teaspoon cream of tartar

1 teaspoon orange extract

juice of half a lime

1 cup fully whipped cream

1/4 cup orange marmalade

2 grapefruits, segmented for garnish

mint sprigs, for garnish

honey for drizzling

Preheat the oven to 225 degrees. Whisk the egg whites and salt together until firm peaks form. Gradually add the sugar while continuing to whip th e egg whites. Add the cream of tartar, orange extract and lime juice. Mix together until well combined. On a piece of parchment paper, use a teacup to trace six circles, each 4 inches in diameter. Spoon the meringue onto the parchment paper, using the circles as a guide. Place in the oven and bake for about 2 hours, until crisp on the outside and soft in the center. 

Fold the orange marmalade into the whipped cream. Place pavlovas on a serving dish and garnish with a generous dollop of the marmalade cream mixture, a few segments of grapefruit, mint sprigs and a drizzle of honey, if desired.