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
Scale
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
