Show-stopping meringue pavlova filled with lemon curd, sweet whipped cream, and tons of ripe berries
If you’ve never made a pavlova at home, buckle up, because you’re on your way to one of the most incredible desserts EVER. Full disclosure: Until I made my own version of Pavlova, I really didn’t understand the hype. It seemed like all fluff and no substance…
Now, however, I know better. Eating a proper Meringue Pavlova is like eating am actual cloud! First, there’s the melt-in-your-mouth meringue shell that’s filled with sweetened softly whipped cream, and tart lemon curd to round it all out.
The berries on top can, of course, be totally customized, but my favorites are raspberries, strawberries, cherries, and blackberries. If I had access to gorgeous currants, I’d add them. Hopefully you do!
Want more show stopping desserts? Check out:
Nutella Rugelach Pull Apart Cake
Cream Cheese Pound Cake with Vanilla Almond Glaze
What is a Pavlova?
Pavlova is a meringue-based dessert, hailing from either Australia or New Zealand in the early 20th century. It was named after the Russian ballerina Anna Pavlova.
The dessert is believed to have been created in honor of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The origin of the dessert has been a source of argument between the two nations for many years.
The dessert is a popular dish and an important part of the national cuisine of both Australia and New Zealand. It is usually served during celebratory and holiday meals. It is usually eaten in the summer time, but is also a holiday table favorite.
How to make Meringue
Place an 8” cake pan on top of a large piece of parchment paper. Use a pencil to trace the perimeter of the pan, so you have a 20” circle in the middle of the paper. Place the paper on a rimmed baking sheet. Set aside.
Pour the egg whites into a clean, dry bowl of a stand mixer fitted with the whisk attachment. Mix the egg whites in medium speed until frothy.
Add the pinch of kosher salt. Keep mixing for another 2 minutes, then begin to gradually add the cup of sugar. When the mixture has reach soft peaks, add the vanilla extract and corn starch. Beat until the mixture has stiff peaks.
Dap a bit of the meringue mixture on all four corners of the baking pan under the parchment, to get it to stick to the pan.
Use a large spoon or spatula to spoon the meringue onto the circle, and gently press it into the circle shape, using the back of the spoon. Create a bit of an indent in the center, so the sides rise up higher. Bake for 75 minutes. Then turn the oven off, and let the pavlova cool completely in the oven, at least 3-4 hours, preferably overnight.
3 Steps to Make the Best Homemade Lemon Curd
- fill a small saucepan with 2 inches of water, and bring to a bowl of medium heat, then reduce the temperature to low.
- In a medium size heatproof mixing bowl, whisk the eggs, sugar, lemon juice and lemon zest until well combined. Place the bowl on top of the saucepan with the simmering water. Add the butter, one tablespoon at a time, whisking in each tablespoon before adding the next.
- Cook for another 3-4 minutes, whisking continuously, until the lemon curd thickens and can coat the back of a spoon. Remove from the heat, and whisk for another minute. Set aside to cool completely.
How to Assemble a Summer Pavlova
Use a thin spatula to carefully remove the meringue from the parchment paper, and place on a serving plate. The center of the meringue will have collapsed, which is completely normal.
Next, spoon the whipped cream into the middle of the meringue. Then, the lemon curd, allowing it to slightly drip down the sides.
Last but not least, top with fresh berries, fruit, and edible flowers. More is more here, so go over the top and mound the top of the pavlova with as many berries and flowers as you can fit. Serve the Pavlova right away. It will probably be a bit messy to cut, but don’t sweat it, that’s the charm!
Tools I Use
*all links are SHOPPABLE*
Stand Mixer – This is my go-to mixer, and will make mixing up the meringue quick and fuss free. I love the Kitchen Aid stand mixer, and it will likely last a lifetime.
Rimmed Baking Sheet – this pan is an absolute work horse in my kitchen, and I use it for everything from roasting vegetables to cookies to PAVLOVAS!
Parchment paper – there’s nothing worse than a meringue stuck to the pan. Use parchment paper. I like the sheets so that they won’t curl up on you while you’re shaping the meringue.
Offset Spatula – Another tool with endless uses! I like the Ateco brand with the wooden handles. They last forever, and are so handy!
How to Store
Summer Pavlovas are best eaten the same day that they’re made! Keep the assembled in the fridge until you’re ready to serve. If you have any leftover, be sure to store in an airtight container in the fridge for 1-2 days.
I seriously can’t wait for you to try this delicious Pavlova with Berries and Cream!
If you make this gorgeous Homemade Pavlova, or any of the recipes from the blog, share it and tag me @lions.bread so I can see it! I love seeing how busy you all are in the kitchen, and hearing your feedback.
Don’t forget to save this recipe to your favorite board on Pinterest! Click on any of the images on this page to see the “Pin it!” icon.
xo – LeAnne
Did you make this recipe? Rate and Comment below. Your feedback is everything, and I try to get to all of your messages!
Pavlova with Berries and Cream
Show-stopping crisp and chewy meringue filled with softly whipped cream, tart lemon curd, and plenty of ripe berries
Ingredients
Pavlova:
- 4 egg whites
- pinch of kosher salt
- 1 cup granulated sugar 200 g
- 2 teaspoons cornstarch 7 g
- 1 teaspoon pure vanilla extract
whipped sweet cream:
- 1 cup heavy whipping cream 231 g
- 2 tablespoons granulated sugar 24 g
- 2 teaspoons pure vanilla extract
lemon butter curd:
- 2 large eggs at room temperature
- 1/2 cup granulated sugar 100 g
- 1/4 cup freshly squeezed lemon juice 57 g
- 3 teaspoons freshly grated lemon zest
- 5 tablespoons Kerrygold unsalted butter 70 g
Instructions
Make the pavlova:
- Preheat the oven to 320°F.
- Place an 8” cake pan on top of a large piece of parchment paper. Use a pencil to trace the perimeter of the pan, so you have a 20” circle in the middle of the paper. Place the paper on a rimmed baking sheet. Set aside.
Pour the egg whites into a clean, dry bowl of a stand mixer fitted with the whisk attachment.
Mix the egg whites in medium speed until frothy. Add the pinch of kosher salt.
Keep mixing for another 2 minutes, then begin to gradually add the cup of sugar. When the mixture has reach soft peaks, add the vanilla extract and corn starch. Beat until the mixture has stiff peaks.
Dap a bit of the meringue mixture on all four corners of the baking pan under the parchment, to get it to stick to the pan.
Use a large spoon or spatula to spoon the meringue onto the circle, and gently press it into the circle shape, using the back of the spoon. Create a bit of an indent in the center, so the sides rise up higher. Bake for 75 minutes. Then turn the oven off, and let the pavlova cool completely in the oven, at least 3-4 hours, preferably overnight.
- Make the lemon butter curd: fill a small saucepan with 2 inches of water, and bring to a bowl of medium heat, then reduce the temperature to low.
- In a medium size heatproof mixing bowl, whisk the eggs, sugar, lemon juice and lemon zest until well combined. Place the bowl on top of the saucepan with the simmering water. Add the butter, one tablespoon at a time, whisking in each tablespoon before adding the next. Cook for another 3-4 minutes, whisking continuously, until the lemon curd thickens and can coat the back of a spoon.
- Remove from the heat, and whisk for another minute. Set aside to cool completely.
Make the sweetened whipped cream: To the bowl of the stand mixer fitted with the whisk attachment, add the heavy cream, 2 tablespoons granulated sugar, and the 2 teaspoons of vanilla extract on medium speed until the cream thickens and can hold soft peaks.
Assemble the pavlova:
- Use a thin spatula to carefully remove the meringue from the parchment paper, and place on a serving plate. The center of the meringue will have collapsed, which is completely normal.
- Spoon the whipped cream into the middle of the meringue. Then, the lemon butter, allowing it to slightly drip down the sides. Top with fresh berries, fruit, and edible flowers. Serve immediately.
The Post Pavlova with Berries and Cream first appeared on Lion’s Bread Blog.
Lanette says
Hello! This looks amazing! Just wondering if you add the lemon curd while it’s warm or do you let it cool and then assemble the cake?
LeAnne says
Hi Lanette! Great question, I let the pavlova cool then add the whipped cream and lemon curd.
Lanette says
Also, I made your ciabatta buns today! Holy cow – sooo good! I didn’t see a place on the recipe to comment, but wanted you to know that we loved them!