If you've never made a pavlova before, don't let its sophisticated reputation fool you. This Pavlova with Lemon Curd and Fresh Berries is surprisingly simple and always feels like a special occasion dessert. The crisp meringue shell hides a soft, marshmallow-like center, while the lemon curd, whipped cream and berries add just the right balance of sweetness and tang.
What is Pavlova?
Pavlova is a meringue-based dessert named after ballerina Anna Pavlova. Unlike ordinary meringues, pavlova contains cornstarch and a small amount of acid, usually vinegar, which help create its signature texture: crisp on the outside and soft and marshmallowy in the center.
What Makes Pavlova Special
Pavlova is such a great way to use lemon curd. The shell can be baked a day or two in advance, making it a great dessert for Easter, Mother's Day, summer gatherings or any occasion where you want something impressive without a lot of last-minute work. You can also make the shell ahead of time and freeze it.
- Crisp on the outside and soft in the center, so texturally pleasing
- Filled with homemade lemon curd, whipped cream and berries which you can customize through the seasons
- Naturally gluten-free
- Can be made ahead
- Beautiful spring and summer dessert
- It's actually easier to make than layer cake
Ingredients for Pavlova
The ingredient list is surprisingly short.
- Egg whites
- Granulated sugar
- Cornstarch
- White vinegar
- Vanilla extract
- Homemade Lemon Curd or Store-bought
- Whipped cream
- Fresh berries
No Lemon Tree Required
This recipe became part of my baking rotation when we discovered one of the trees at our (then) new home was a lemon tree. The tree produces enough lemons to keep us supplied with lemon curd for months. The key is you have to pick them at just the right time or else the lemons will taste oddly soapy or bitter. If you're an expert on lemon trees and have some tips for me, feel free to drop them in the comments.
Small Pavlova
This recipe is so flexible and as a bonus, it's easy to scale down. To make a small pavlova, just use half the ingredients and prepare the meringue in a 6-inch cake pan lined with foil. Grease the foil and dust it with crushed cracker or flour and the meringue should pop right out. If your meringue is still, you can also sometimes get away without using a pan at all.
Recipe
Pavlova with Lemon Curd, Whipped Cream and Berries
Ingredients
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup superfine sugar (200 grams)
- 4 teaspoons cornstarch
- 2 teaspoons white wine vinegar or just white vinegar
- 1 teaspoon vanilla extract
- ¾ cup lemon curd (or however much you want)
- 2 cups freshly whipped sweetened cream or Cool Whip
- 2 cups fresh berries, any kind
Instructions
- Preheat oven to 275 degrees F. Grease an 8-inch springform pan with butter and dust lightly with flour.
- In the bowl of a stand mixer, beat the egg whites, cream of tartar and salt until stiff peaks just start to form. Gradually add the sugar a couple of tablespoons at a time and continue beating until thick and glossy. Beat in the cornstarch, vinegar and vanilla.
- Scrape the batter into the prepared pan and shape it so it's like a nest with high sides and an indent in the middle. Set the springform on a baking sheet and bake at 275 degrees for 1 ½ hours or until firm brown. You can check it after one hour, but it will most likely take 1 ½. It should be lightly browned and look beautiful.
- Let the pavlova cool at room temperature for about an hour, then spoon your favorite lemon curd all over the bottom. Chill until very cold, then top with whipped cream and berries before serving.
Sue says
I’m so excited for you!!! A lemon tree!!!!
The Pavlova and lemon curd both sound divine. I tend not to make Pavlova because it’s kind of a go to recipe that a friend of mine makes so I don’t feel compelled to makes it myself. But here we are seven months into the pandemic with no end in sight so maybe I should get busy one of these days and make some Pavlova!