Homemade Pavlova with Lemon Curd and Mixed Berries

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This Homemade Pavlova with Lemon Curd and Mixed Berries is that stunning, delicious, and summery dessert you’ve been searching for! The meringue is a simple French meringue that’s whipped to stiff peaks and shaped into a simple circle. No piping bags required! From there, the fillings are really what make this dessert POP! Simple 5 ingredient lemon curd that never fails, topped with a lightly sweetened Chantilly cream, and finished with your favorite summer berries. There’s just SO much to love here. Once everything is put together, this pavlova is one dessert you’ll be asked to make again and again. The meringue develops a crunchy crust, while remaining soft and marshmallow-y in the center. Then, topping with the tart and citrusy curd to cut through the sweetness of the meringue, and finally finished with creamy Chantilly cream and fresh berries. It’s SO delicious and so simple.

About The Recipe

It’s officially (and finally!) Spring! To celebrate, we decided to share one of our favorite desserts…pavlova! But not just any pavlova. We had to make this special and very seasonal. So, what’s more spring/summery than lemon curd and fresh berries? It’s truly such a simple dessert, but it’s just SO good. Extra sweet, citrus-y, and full of bright summery flavors!

To be honest, pavlova’s are always something my mom and I have tried to make. She always made little ones for parties, but it wasn’t something we have ever attempted to do as a true party size…until now!

We decided to keep this relatively simple and classic, as this is the first pavlova we’ve shared on the blog. And, I know what you’re thinking. Meringue, homemade curd, AND homemade Chantilly cream sounds like a huge chore. Which, is what I thought in the beginning.

Turns out, since the pavlova has to bake for over an hour and then cool for another hour, you can actually multitask! So, while the pavlova finishes cooling, you can make the curd and the Chantilly cream. The curd is super simple, just stirred over a bain-marie until thickened (about 15-20 minutes), and then Chantilly cream is just whipped heavy cream with a dash of vanilla and powdered sugar!

Then, you put it together and top it with berries.

It will easily become one of your new favorite desserts, I promise!

What is Pavlova?

If you’ve never had pavlova before, you might wondering what in the world we’re talking about! This dessert is named after Anna Pavlova, a famous Russian ballerina. Essentially, a pavlova is kind of like a cake, but instead made of meringue (I.E. whipped egg whites and sugar!). Think a light and crisp exterior, with a middle that’s oh so soft and tastes like the lightest, most delicious marshmallow! All of these textures create a dessert that just melts in your mouth. It’s truly SO delicious!

Why You Will Love This Pavlova Recipe

• Inspired by spring and summer.
• The meringue develops a very marshmallow-like center after baking.
• The curd is only 5 ingredients and is really simple to make.
• A truly crowd pleasing dessert.
• Naturally gluten-free!

Equipment Needed

• 6 Inch Round Bowl
• Marker
• Parchment Paper
• Sheet Pan
• Stand Mixer
• Rubber Spatula
• Offset Spatula
• 2 Quart Pot
• Glass Mixing Bowls
• Whisk
• Sieve
• Hand Mixer

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Meringue:

• Egg Whites
• Corn Starch
• Granulated Sugar
• Cream of Tartar
• Vanilla Extract

For The Lemon Curd:

• Egg Yolks
• Lemon Juice
• Granulated Sugar
• Salted Butter
• Lemon Zest

For The Chantilly Cream:

• Heavy Cream
• Powdered Sugar
• Vanilla Extract

How To Make A Pavlova

Step 1: Prep the pan

Place a 6 inch round bowl upside down on a sheet of parchment paper. Using a marker, trace the circle. Remove the bowl and turn the parchment paper upside down. Place on a sheet pan and set aside.

Step 2: Make the meringue

With an electric mixer, beat egg whites on medium speed until broken up.

Sift in cornstarch. Continue beating on medium until foamy.

Stream in sugar slowly. Increase the speed and beat until medium stiff peaks form.

Add cream of tartar and vanilla. Continue beating to stiff peaks.

Step 3: Shape and bake

Spoon the meringue into the circle on the prepared parchment. Smooth the sides and bake for 1 ½ hours. Turn oven off. Do NOT open door! Let stand for an additional 1 hour in the oven. Remove and let finish cooling.

Step 4: Make the lemon curd

In a small, heat-proof bowl, whisk together sugar, egg yolks, and lemon juice.

Place over a pot of simmering water and cook, stirring constantly, until custard thickens to a pudding consistency.

Strain through a mesh strainer.

Stir in lemon zest and butter. Set aside.

Step 5: Make the Chantilly cream

In a large bowl, beat the heavy cream, powdered sugar, and vanilla, to medium-stiff peaks.

Step 6: Put it all together

Spoon the lemon curd on top of the meringue. Top with Chantilly cream and finish with the fresh berries of your choice.

Topping Ideas

The wonderful thing about a pavlova is that you can LITERALLY put anything with it.

• Chantilly Cream
• Lemon Curd
• Fresh Berries (we love strawberries, blueberries, raspberries, and blueberries!)
• Homemade Strawberry Jam (or any jam, really!)
• Chopped Nuts

Pavlova FAQ’s

What is Stiff Peaks? In simple terms, stiff peaks refer to how well your meringue holds shape! If you take the whisk attachment on your mixer and quickly lift it up out of the meringue. A perfectly whipped meringue should hold an upright point!

How To Shape Pavlova – The easiest way to shape a pavlova is to draw a 6 inch circle on a piece of parchment paper and turn it UPSIDE DOWN. This is important because you don’t want ink in your meringue! From there, spoon the meringue in the middle of the circle and gently shape with an offset spatula. You can also use a piping bag to shape it!

Why Did My Pavlova Crack? Cracking with meringue this size is pretty much inevitable. Try not to worry too much about it! Though, there are a few things that could’ve cause the meringue to crack. The sugar may not have been entirely dissolved, your oven temperature could’ve been too high, or the oven was opened while it was cooling! Though, with all this being said, sometimes it just cracks even if you’ve done everything right! Meringue is pretty temperamental, so don’t sweat it!

How To Store

This pavlova is best kept covered and in the refrigerator for 1-2 days! Sadly, you can’t freeze this recipe, so it needs to be eaten relatively soon after it’s made. Which…isn’t too hard! Just remember, this pavlova is kind of like a giant marshmallow.

Substitutions

• You can use store-bought lemon curd.
• Store-bought sweetened whipped cream can be used.
• If you don’t have cream of tartar, you can substitute lemon juice or white vinegar! You will need 1 ½ teaspoons vinegar or lemon juice.

Expert Tips

• Use room temperature egg whites.
• Make sure the sugar is completely dissolved.
• DON’T open the oven door while the meringue is cooling.
• Let the meringue cool completely before assembling.
• If the meringue cracks, don’t stress too much!
• We used strawberries, blueberries, blackberries, and raspberries on top! Of course, you can really use any fruit/berry you like.
• The most important part about this recipe, BE PATIENT! It takes a while to make, but it’s soooo worth it.

When you make this Homemade Pavlova with Lemon Curd and Mixed Berries, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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