Description
This Lemon Berry Pavlova is a light and elegant dessert featuring a crisp meringue shell with a soft, marshmallow-like center. Topped with silky homemade lemon curd, freshly whipped cream, and a colorful mix of strawberries, raspberries, and blueberries, it’s the perfect dessert for spring celebrations, summer gatherings, and special occasions. Beautiful, refreshing, and naturally gluten-free, this showstopping pavlova is sure to impress.
Ingredients
Scale
Ingredients for the Pavlova:
- 6 large egg whites, room temperature
- 1 1/2 cups superfine or caster sugar
- 1/2 teaspoon cream of tartar
- 1 1/2 teaspoons white vinegar
- 1 teaspoon pure vanilla extract
For Lemon Curd: - ¾ cup lemon juice
- ¾ cup granulated sugar
- ½ cup butter, sliced in cubes
- 3 eggs
- 1 tablespoon lemon zest
For the Whipped Cream - 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
For Serving - Fresh strawberries
- Raspberries
- Blueberries
Instructions
Directions for the Pavlova:
- Preheat the oven to 250°F. Line a large baking sheet with parchment paper. Draw a 6-inch circle onto the parchment paper, then flip the parchment over so the ink or pencil side is underneath.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks begin to form.
- Increase the mixer speed to medium-high and slowly add the sugar, 1 tablespoon at a time, allowing it to incorporate before adding more. Continue beating until the meringue is thick, glossy, and holds stiff peaks. Rub a small amount of meringue between your fingers; if it feels grainy, continue mixing until the sugar is fully dissolved.
- Add the vinegar and vanilla extract and mix for 30 seconds more.
- Spoon the meringue into the center of the prepared circle. Using a spatula or the back of a spoon, shape the meringue into a tall mound, keeping the sides thick and the center slightly lower to create a shallow well for the filling. Use upward strokes around the sides
- Bake for 1 hour and 30 minutes, or until the outside feels dry and crisp. The pavlova should remain pale in color, with only slight cracking. Turn the oven off and leave the pavlova inside with the oven until completely cooled.
Directions for Lemon Curd:
- Combine lemon juice, sugar, butter, eggs and lemon zest in a medium saucepan over medium-low heat. Stir until mixture thickens. When bubbles begin to form, remove saucepan from heat; approximately 5 minutes. Transfer to a large bowl. Note: If eggs have curdled, use a strainer when transferring to bowl. Let cool.For the Whipped Cream
- In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla bean paste. Using an electric mixer, beat until soft, cloud-like peaks form. Be careful not to overwhip.Assemble
- Spoon the lemon curd on the center of the cooled pavlova and gently spread. Top with whipped cream and finish with fresh berries piled generously on top. As the pavlova sits, the crisp top may naturally crack or collapse slightly under the weight of the cream and berries, creating the perfect rustic well for even more filling and fruit. Serve immediately.
Assemble
