Mixed Berry Lemon Curd Pavlova

Mixed Berry Pavlova with Lemon Curd Cream brings together crisp airy meringue gentle whipped cream vibrant berries and a burst of tangy lemon curd. This showstopper transforms simple ingredients into a dessert that always wows at parties and gatherings

One year I made this for Mother’s Day brunch and my family asked for it again at every holiday since. The blend of sweet berries and zesty lemon is completely irresistible at our table

Ingredients

• Large egg whites: provide structure and crispness. Use eggs at room temperature for maximum volume
• Granulated sugar: stabilizes the meringue and creates a glossy finish. Use superfine sugar if you want faster dissolving
• Cornstarch: helps keep the interior of the pavlova soft and marshmallow like. Make sure it is fresh and lump free
• White vinegar: strengthens the egg white foam and keeps meringue stable. Plain distilled is best
• Vanilla extract: adds soft floral notes. Opt for real vanilla for a richer flavor
• Heavy cream: for a pillowy whipped topping. Choose cream with high fat content for best whip
• Lemon curd: delivers sweet tangy flavor. Use homemade or store bought high quality curd for bright citrus taste
• Mixed fresh berries: give juicy pops of color and flavor. Choose ripe firm berries for prettiest presentation
• Fresh mint leaves: boost aroma and create a lovely visual detail. Pick bright unblemished leaves

Step-by-Step Instructions

Make the Meringue:

Preheat oven to 225 Fahrenheit and line a large baking sheet with parchment paper. Carefully separate the egg whites into a clean mixing bowl with absolutely no yolk or water and beat on medium speed until soft peaks form which takes about five minutes depending on your mixer. Gradually add the sugar just a spoonful at a time beating well after each addition so the sugar fully dissolves and the mixture becomes thick and glossy. Gently sprinkle in the cornstarch pour in the vinegar and splash in the vanilla then fold everything together very softly so you do not deflate the foam

Shape and Bake the Pavlova:

Spoon the meringue onto the lined sheet making a thick round about eight inches across with a slight dip in the center to hold toppings. Use the back of a spoon to swirl up the sides for a textured decorative look. Bake on the center rack for one hour without opening the oven then turn the heat off and leave the pavlova inside to cool completely with the door cracked open. The slow cool avoids cracks and keeps the base chewy inside

Prepare Lemon Curd Cream:

Pour the cold heavy cream into a chilled bowl and whip until soft peaks form which means the cream will just hold its shape when you lift the beaters. Gently fold in the lemon curd until the mixture is smooth creamy and pale yellow. Taste and add a bit more curd if you want a stronger citrus pop

Assemble the Pavlova:

Once the pavlova is fully cool use a large spatula to carefully slide it onto a serving platter. Spoon the lemon curd cream into the center and softly spread without disturbing the crispy shell. Scatter mixed fresh berries all over focusing on the center dip and letting some spill over the edges for a lush effect. Finish with torn or whole fresh mint leaves for color

Serve and Enjoy:

Slice gently using a serrated knife to preserve the crisp shell. Serve right away so the meringue stays light with every bite

Save

Strawberries are always a must in my house and I love how their juices mingle with the lemony cream over time. Watching my family fight for the last slice always makes me smile and reminds me why we keep this recipe in our rotation

Storage Tips

If you have leftovers store the pavlova uncovered at cool room temperature for up to eight hours as refrigeration can cause the meringue to soften. If you must refrigerate because of the whipped cream place slices in a loosely covered container and eat within twenty four hours for best texture. Assemble with toppings just before serving to maintain the crispy meringue

Ingredient Substitutions

If you want a dairy free version try coconut whipped topping instead of heavy cream. For extra brightness orange curd or passionfruit curd works beautifully in place of lemon curd. If you do not have fresh mint swap for edible flowers like violets or pansies

Save

Serving Suggestions

This dessert shines at brunches baby showers and family barbecues. For a stunning finish try serving with a glass of chilled sparkling wine or light dessert wine. The pavlova also pairs beautifully with a tart raspberry sauce or a dollop of extra curd on the side

Cultural Context

Pavlova is an iconic dessert from Australia and New Zealand inspired by the Russian ballerina Anna Pavlova. The melt in your mouth texture is designed to be as light and graceful as her dancing. Over time the tradition of topping with fresh fruit especially berries and passionfruit became part of the celebratory lore

Recipe FAQs

→ How do I achieve a crisp pavlova shell?

Use room temperature egg whites and beat until stiff peaks form. Bake low and slow, then cool in the oven with the door ajar to prevent cracking.

→ Can I make the meringue in advance?

Yes, prepare the meringue base a day ahead. Store in an airtight container until ready to assemble with cream and fruit.

→ What berries work best for topping?

Fresh strawberries, blueberries, and raspberries are recommended. You can also add blackberries or currants for extra color and flavor.

→ How do I prevent the dessert from becoming soggy?

Assemble pavlova just before serving to keep the meringue crisp. Both cream and berries can release moisture over time.

→ Is it possible to enhance the lemon flavor?

Absolutely! Adding extra lemon zest to the cream intensifies the citrus notes for even more brightness.

→ What is the best way to slice and serve pavlova?

Use a sharp, serrated knife for clean slices. Serve immediately after assembling to enjoy the ideal texture.