Mixed Berry Lemon Curd Pavlova (Print Version)

Light pavlova crowned with fresh berries and smooth lemon cream, ideal for festive desserts or gatherings.

# What You’ll Need:

→ Meringue

01 - 4 large egg whites
02 - 200 g granulated sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract

→ Lemon Curd Cream

06 - 240 ml heavy cream
07 - 120 g lemon curd

→ Toppings

08 - 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
09 - Fresh mint leaves, for garnish

# How to Make It:

01 - Preheat the oven to 110°C. Line a baking sheet with parchment paper.
02 - In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until soft peaks form.
03 - Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until the meringue is glossy and forms stiff peaks.
04 - Gently fold in the cornstarch, white vinegar, and vanilla extract until fully incorporated.
05 - Spoon the meringue onto the prepared baking sheet, shaping it into a round with a slight indentation in the center to hold the toppings.
06 - Bake for 1 hour. Turn off the oven and leave the meringue to cool completely inside with the oven door slightly ajar.
07 - In a separate bowl, whip the heavy cream until soft peaks form. Fold in the lemon curd gently until the mixture is smooth and uniform.
08 - Once the meringue is completely cool, spread the lemon curd cream over the center. Top with the mixed fresh berries.
09 - Garnish with fresh mint leaves prior to serving.

# Additional Tips::

01 -
  • Uses everyday kitchen staples
  • Ideal for celebrations or anytime you crave something special
  • Light yet decadent with bright lemon and berry flavors
  • Gluten free and vegetarian crowd pleaser
02 -
  • Lower in gluten great choice for those avoiding wheat
  • Can be made several hours in advance and assembled just before serving
  • Customizable with your favorite seasonal fruit
03 -
  • Always use a clean dry bowl for whipping egg whites as any moisture or fat can prevent them from reaching full volume
  • Take the time to add the sugar gradually for an ultra smooth glossy meringue that holds its shape
  • Let the pavlova cool slowly in the oven to minimize cracks and achieve that perfect crunchy outside and chewy middle

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