A work of art that happens to also be dessert.
As with anypavlova, allowing plenty of time for the meringue to dry out in the oven is important.
This will help prevent cracks as the outside sets and will help the center stay soft and marshmallowy.
Credit:Antonis Achilleos; Prop Stylist: Audrey Davis; Food Stylist: Torie Cox
This extended drying time also makes it a perfectmake-ahead dessertfor hosting a crowd.
When ready to serve, just whip up the cream and assemble.
Line a baking sheet with parchment paper; set aside.
Beat in cream of tartar and salt until soft peaks form, about 1 minute.
Gradually add granulated sugar in a slow, steady stream.
Continue beating until egg whites are very stiff and sugar is almost dissolved, about 4 minutes.
If using food coloring, beat in 1 drop at a time until meringue reaches desired shade.
Bake in preheated oven for 45 minutes.
Turn oven off, and let meringue cool in oven for 45 minutes.
Remove from oven, and let cool to room temperature about 30 minutes.
Remove and discard peel and pith from grapefruit.
Working over a bowl, cut grapefruit into segments; reserve juice in bowl, and discard membranes.
Stir together jam and 1 tablespoon reserved grapefruit juice in a medium bowl.
Add segments; stir gently to combine.
Spoon whipped cream mixture onto center of cooled meringue.
Top evenly with grapefruit mixture.
Garnish with fresh mint leaves.
