Berry Pavlova with Lemon Whipped Cream
This classic berry pavlova recipe filled with the easiest lemon whipped cream filling and garnishes with assorted summer berries. This beautiful, rustic, yet elegant dessert is great for summer or year long entertaining!
Ingredients
Meringue:
- 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 Berry Filling:
- 1¼ cups (300 mL) heavy whipping cream cold
- 3 tablespoons high-quality store-bought or homemade lemon curd *I prefer Wilkon & Sons or Stonewall Kitchen
- 1 teaspoon freshly squeezed lemon juice
- zest of 1 lemon
- 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 a 8-inch diameter circle on the parchment paper (using a 8-inch cake pan or plate) with a pencil. Flip the parchment paper over, so that the pencil side is facing down.
- Place the egg whites and salt in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over medium speed until the egg whites until soft peaks form, about 3 minutes. Increase the speed to high. Slowly add the sugar, sprinkling it one tablespoon at a time, and continue beating for roughly 3 minutes. Scrape the bottom of the bowl with spatula and continue to whisk over high speed until the meringue mixture reaches stiff peaks and is glossy, an additional 3 to 5 additional minutes.
- Add the vanilla extract, cornstarch, and lemon juice, and whisk at high speed for an additional minute until well combined. Fold with a spatula to ensure that all the ingredients are incorporated well.
- Using a spatula, gently transfer the meringue to the center of the circle on the parchment-lined sheet pan. Using a small offset spatula or knife, smooth the meringue into a thick disk using the edges of the circle as a rough guide. Use the offset spatula to create a slight dip in the center to hold the cream and berries. The meringue should be roughly about 2½ to 3 inches tall.
- Bake the meringue until crisp, pale in color, and dry to touch, roughly 1 hour and 15 minutes. If the meringue is not crisp or dry to touch, bake it for an additional 10 to 15 minutes. Turn off the oven and use a heat-proof utensil to prop open the oven door. Allow the meringue to cool completely in the oven, about 1 to 1½ hours. It should be crisp, dry to touch, and have a slightly cracked appearance once cooled.
- Prepare the lemon berry filling: Just before serving, place the chilled heavy cream in a clean bowl of a stand mixer, fitted with a whisk attachment – or alternatively, use a hand-held mixer. Beat the cream, starting at a low speed and gradually increasing to high, until it reaches soft peaks. Using a spatula, fold in the lemon curd, lemon zest, and lemon juice.
- Assemble: Carefully transfer the meringue shell to a flat serving platter; meringues are very fragile, so you may want to use the parchment paper to do this or alternatively, serve it on the sheet pan. Top the meringue with the lemon curd cream, followed by the mixed berries, and dust with powdered sugar, if using.
- Serve in large scoops. Pavlova is best enjoyed the day it is baked, as meringue will gain moisture and lose its crispness with time; leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.
Tips for Success:
Whenever making classic baked meringues (or meringue shells), always make sure to do the following:- be sure to wash and dry your mixing bowl and whisk attachment well before using; fat and grease are meringue’s biggest enemies
- use room temperature egg whites (note: however, separate the eggs cold from the fridge which will make this as it significantly more easy and prevent yolk-breakage) for maximum volume
- if you have it on hand, use caster or fine granulated sugar (such as Baker’s Special) for ultra smooth, silky meringue without any graininess
Serving: 1serving, Calories: 322kcal, Carbohydrates: 62g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 53mg, Sodium: 107mg, Fiber: 2g, Sugar: 57g