Homemade Pavlova with Lemon Curd and Mixed Berries

angled shot of pavlova with chantilly cream, mixed berries, flowers, and white cheese cloth underneath with cake server and stack of plates behind

Homemade Pavlova with Lemon Curd and Mixed Berries

Crispy exterior with a soft, marshmallow-y center. This Homemade Pavlova is the perfect dessert to celebrate any and every occasion. Especially when it's finished with homemade lemon curd and Chantilly cream! The best part? This recipe is naturally gluten-free and SO DELICIOUS!

Course: Desserts

Cuisine: American

Prep Time: 25

Cook Time: 2

Drying Time: 1

Total Time: 3 25

Servings:

Calories: 442kcal

Ingredients

Meringue

6 large egg whites, room temperature
1 ½ cups granulated sugar
1 Tablespoon corn starch
¾ teaspoon cream of tartar
1 ½ teaspoons vanilla extract

Lemon Curd

¾ cup granulated sugar
6 large egg yolks, room temperature
⅜ cup fresh lemon juice, strained
2 ¼ teaspoons lemon zest
4 ½ Tablespoons salted butter, room temperature

Chantilly Cream

1 cup heavy cream
1 Tablespoon powdered sugar
½ teaspoon vanilla extract

Instructions

Meringue

Heat oven to 250 degrees F.
Draw a 6-inch circle on a piece of parchment paper.
Place on sheet pan, turning over so that the ink is toward the pan but you can still see the circle. Set aside.
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 speed to high.
Beat until medium stiff peaks form.
Add cream of tartar and vanilla.
Continue beating to stiff peaks.
Spoon into circle on prepared parchment.
Smooth sides.
Bake for 1 ½ hours.
Turn oven off. Do NOT open door.
Let stand for an additional 1 hour.
Remove from oven and allow to cool.

Lemon Curd

In a small, heat-proof bowl, whisk together sugar, egg yolks, and lemon juice.
Place over a pot of simmering water.
Cook, stirring constantly, until custard thickens to a pudding consistency.
Remove from heat.
Strain through a mesh strainer.
Stir in lemon zest and butter.
Continue stirring until butter melts.

Chantilly Cream

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

Putting It Together

Place meringue on serving platter.
Spoon lemon curd on top of meringue.
Top with Chantilly cream.
Sprinkle with fresh berries of your choice.

Notes

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.

Nutrition