If you are on the lookout for a dessert that is both breathtaking and delicious, the Berry Pavlova with Lemon Whipped Cream Recipe is an absolute showstopper. This dessert perfectly balances a crisp, cloud-like meringue shell with tangy lemon whipped cream and vibrant fresh berries, creating an irresistible medley of textures and flavors. Every bite feels light and refreshing, making it a perfect centerpiece for any gathering or a sweet indulgence after dinner when you want to impress without stress.
Ingredients You’ll Need
Each ingredient plays a crucial role in building the flavor, texture, and stunning appearance of this Berry Pavlova with Lemon Whipped Cream Recipe. The simplicity of these essentials highlights the freshness of your ingredients and the magic that happens when they come together perfectly.
- 4 large egg whites (room temperature): The base of your meringue, room temperature whites whip up better for a light, airy shell.
- Pinch of kosher salt: Enhances flavor and helps stabilize the egg whites during whipping.
- 1 cup (200 g) fine caster or granulated sugar: Provides the sweet, crisp structure essential to a perfect pavlova.
- ½ teaspoon pure vanilla extract: Adds warm, fragrant undertones that complement the tartness of the lemon and berries.
- 2 teaspoons cornstarch: This ingredient ensures your meringue interior remains soft and marshmallowy while the outside crisps up.
- 1 teaspoon freshly squeezed lemon juice: Adds a hint of acidity that balances the sweetness and brightens the flavors.
- 1¼ cups (300 mL) heavy whipping cream (cold): Whipped to soft peaks for the luscious lemon-infused cream topping.
- 3 tablespoons high-quality store-bought or homemade lemon curd: Infuses the whipped cream with an intense yet smooth lemon flavor.
- 1 teaspoon freshly squeezed lemon juice: Boosts the zing in the whipped cream, tying it gorgeously to the meringue’s citrus notes.
- Zest of 1 lemon: Adds fresh, aromatic citrus oils to intensify the lemon whipped cream’s flavor.
- 2 cups fresh mixed berries: A colorful mix of raspberries, blueberries, blackberries, and red currants creates visual appeal and a burst of juicy sweetness.
- Confectioner’s sugar (optional): For a delicate dusting that gives the finished pavlova an elegant touch.
How to Make Berry Pavlova with Lemon Whipped Cream Recipe
Step 1: Prepare the Meringue Shell
Start by preheating your oven to a gentle 275°F (135°C). This low temperature is key to drying out the meringue without browning it. Line a sheet pan with parchment paper and trace a perfect 8-inch circle, flipping the paper so the pencil marks won’t mar your meringue’s surface. This circle acts as your guide to spread the meringue into an even, beautifully shaped disk.
Step 2: Whip Egg Whites into Peaks
Place the egg whites and a pinch of kosher salt into your stand mixer bowl fitted with a whisk attachment. Begin whisking at medium speed until soft peaks form. This gentle start helps build the structure gently. Then turn up the speed to high and slowly add the sugar one tablespoon at a time, allowing the sugar to dissolve fully to achieve a glossy, stiff peak texture that’s like glossy clouds ready to transform.
Step 3: Add Flavor and Stabilizers
Once your meringue is stiff and shiny, add vanilla extract, cornstarch, and lemon juice. Continue whisking just long enough to combine—these small additions provide the subtle citrus zing and help the meringue keep its shape while baking. Folding gently with a spatula ensures everything is evenly blended without deflating your airy masterpiece.
Step 4: Shape and Bake the Meringue
Carefully spoon the meringue into the middle of your parchment paper circle, then smooth it out and build the sides up about 2½ to 3 inches high, creating a slight well in the center for the luscious fillings. Bake for approximately 1 hour and 15 minutes until the exterior is firm and dry. Once baked, cool it slowly in the oven with the door propped ajar—this slow cooling builds that classic pavlova crisp exterior with a soft marshmallowy inside.
Step 5: Prepare the Lemon Whipped Cream
When the meringue has cooled completely, whip the cold heavy cream to soft peaks. Next, fold in lemon curd, strip of fresh lemon zest, and a splash of lemon juice. This whipped cream is tangy, silky, and bursting with lemony brightness—an indulgent topping that makes this Berry Pavlova with Lemon Whipped Cream Recipe absolutely unforgettable.
Step 6: Assemble the Pavlova
Transfer your delicate meringue shell gently onto a serving platter. Spread the lemon whipped cream evenly in the center, then pile a generous amount of fresh mixed berries on top, allowing the jewel tones to shine through. A light dusting of confectioner’s sugar adds that final, elegant touch. This dish is as stunning visually as it is delicious.
How to Serve Berry Pavlova with Lemon Whipped Cream Recipe
Garnishes
Fresh mint leaves, edible flowers, or a sprinkle of finely chopped pistachios make delightful garnishes that add bursts of color and texture. These finishing touches elevate the dessert’s visual appeal and add an inviting aroma that guests will love.
Side Dishes
This pavlova shines best on its own, but if you want to pair it, consider light fruit salads or a chilled glass of sparkling rosé. Light accompaniments ensure the rich citrus cream and berries remain the stars of the show.
Creative Ways to Present
Try individual servings by making mini meringue nests or layer the components in clear glasses like a pavlova parfait for a playful twist. These presentations allow guests to enjoy all the delicious layers in every spoonful and add a modern feel to this classic dessert.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them covered with plastic wrap in the refrigerator for up to two days. Keep the meringue and toppings separate if possible to maintain crispness, and assemble just before serving again for best results.
Freezing
Meringue can be tricky to freeze due to its delicate texture, but you can freeze the lemon whipped cream and berry mixture separately in airtight containers for up to one month. Thaw in the refrigerator before gently folding together for fresh-tasting pavlova anytime.
Reheating
Since pavlova is best served fresh, avoid reheating. If the meringue softens, you can briefly crisp it up in a low-temperature oven for a few minutes, but freshness is key to enjoying the beautiful contrast of textures in this Berry Pavlova with Lemon Whipped Cream Recipe.
FAQs
Can I use frozen berries in this recipe?
While fresh berries are ideal for their texture and appearance, frozen berries can work in a pinch but should be thawed and drained well to avoid sogginess that could compromise the meringue’s crispness.
Why is cornstarch added to the meringue?
Cornstarch helps stabilize the meringue, creating that signature crisp exterior and marshmallow-soft center—essential for giving the pavlova its wonderful texture.
Can I make the meringue a day ahead?
You can prepare the meringue shell a day ahead and store it in an airtight container at room temperature. Just add the lemon whipped cream and berries right before serving for the freshest taste and best texture.
What is the best way to whip the cream for this recipe?
Start whipping the cold heavy cream at low speed to create a stable base, then increase to high speed until soft peaks form. Overwhipping can turn it grainy, so stop as soon as you achieve the perfect fluffy texture.
Is there a substitute for lemon curd?
If you can’t find lemon curd, you can make your own quickly on the stovetop or substitute with high-quality lemon marmalade or even a mix of lemon juice and a little sugar for a tart, sweet flavor.
Final Thoughts
Making this Berry Pavlova with Lemon Whipped Cream Recipe is like crafting a little edible celebration—light, bright, and full of personality. Whether it’s a special occasion or a treat just for you, this dessert delivers that perfect balance of textures and flavors. I promise once you try it, it will become a treasured favorite you’ll return to again and again. Give it a go, and watch your friends and family delight in every bite!
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Berry Pavlova with Lemon Whipped Cream Recipe
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Berry Pavlova with Lemon Whipped Cream is a delicate and elegant dessert featuring a crisp meringue shell topped with luscious lemon-flavored whipped cream and fresh mixed berries. The pavlova’s crunchy exterior and marshmallow-like interior perfectly complement the tartness of lemon curd and the freshness of seasonal berries, making it an ideal dessert for special occasions or summer gatherings.
Ingredients
Meringue Shell
- 4 large egg whites (room temperature)
- Pinch of kosher salt
- 1 cup (200 g) fine caster or granulated sugar
- ½ teaspoon pure vanilla extract
- 2 teaspoons cornstarch
- 1 teaspoon freshly squeezed lemon juice
Lemon Whipped Cream Filling
- 1¼ cups (300 mL) heavy whipping cream (cold)
- 3 tablespoons high-quality store-bought or homemade lemon curd (such as Wilkon & Sons or Stonewall Kitchen)
- 1 teaspoon freshly squeezed lemon juice
- Zest of 1 lemon
Topping
- 2 cups fresh mixed berries (such as raspberries, blueberries, blackberries, and red currants, if available)
- Confectioner’s sugar (for garnishing, optional)
Instructions
- Prepare the Meringue Shell: Preheat your oven to 275°F (135°C) with a rack in the center position. Line a sheet pan with parchment paper. Trace an 8-inch diameter circle on the parchment paper using a cake pan or plate and flip the paper over so the pencil side is down.
- Whisk Egg Whites: Place the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, about 3 minutes. Increase to high speed and slowly add sugar one tablespoon at a time, beating for about 3 minutes. Scrape the bowl and whisk until stiff, glossy peaks form, about 3 to 5 more minutes.
- Add Flavorings: Add vanilla extract, cornstarch, and lemon juice to the meringue. Whisk at high speed for 1 minute until combined, then fold with a spatula to ensure even incorporation.
- Shape Meringue: Transfer meringue to the center of the traced circle on the parchment-lined sheet pan. Smooth into a thick disk about 2½ to 3 inches tall. Create a slight dip in the center to hold cream and berries.
- Bake Meringue: Bake the meringue for about 1 hour and 15 minutes until crisp, pale, and dry to touch. If needed, bake an additional 10 to 15 minutes. Turn off oven, prop door open with a heat-proof utensil, and cool the meringue completely inside the oven for 1 to 1½ hours until crisp and slightly cracked.
- Prepare Lemon Whipped Cream: Just before serving, whip the cold heavy cream in a clean bowl with a stand mixer or hand mixer starting on low speed, increasing to high until soft peaks form. Fold in lemon curd, lemon zest, and lemon juice gently with a spatula.
- Assemble Pavlova: Carefully transfer the cooled meringue shell to a serving platter using the parchment paper. Top with the lemon whipped cream mixture, then scatter fresh mixed berries over the cream. Dust with confectioner’s sugar if desired.
- Serve: Serve the pavlova in large scoops. Enjoy on the day it’s made for the best texture, as the meringue can absorb moisture over time. Leftovers can be covered and refrigerated for up to 2 days.
Notes
- To ensure stiff and glossy meringue, add sugar gradually and whisk thoroughly.
- Use room temperature egg whites for better volume and stability.
- Do not open the oven door during baking except at the end to prevent cracks.
- Make sure to cool the meringue in the oven fully to keep it crisp.
- Pavlova is best served fresh to maintain its signature texture.
- For a gluten-free dessert, verify that all ingredients including cornstarch and lemon curd are gluten-free.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
