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Berry Pavlova with Lemon Whipped Cream Recipe

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This elegant Berry Pavlova with Lemon Whipped Cream features a crisp and airy meringue shell topped with zesty lemon-flavored whipped cream and fresh mixed berries, offering a delightful balance of sweetness and tartness perfect for special occasions or a refreshing dessert.

Ingredients

Meringue Shell

  • 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 Whipped Cream

  • 1¼ cups (300 mL) heavy whipping cream (cold)
  • 3 tablespoons high-quality store-bought or homemade lemon curd
  • 1 teaspoon freshly squeezed lemon juice
  • Zest of 1 lemon

Toppings

  • 2 cups fresh mixed berries (raspberries, blueberries, blackberries, and red currants, if available)
  • Confectioner’s sugar (for garnishing, optional)

Instructions

  1. Prepare the Meringue Shell: Preheat your oven to 275°F (135°C) and position a rack in the center. Line a sheet pan with parchment paper and trace an 8-inch diameter circle on the underside to guide the meringue shape. Flip the parchment so the pencil mark faces down to avoid marking the meringue.
  2. Whip Egg Whites: In a stand mixer fitted with a whisk attachment, combine the egg whites and salt. Whisk on medium speed until soft peaks form, about 3 minutes. Increase speed to high and gradually add sugar one tablespoon at a time, whisking for about 3 minutes. Scrape down the bowl and whisk until stiff, glossy peaks form, about 3-5 more minutes.
  3. Add Flavorings: Mix in vanilla extract, cornstarch, and lemon juice with the mixer on high for 1 additional minute, then gently fold with a spatula to incorporate fully.
  4. Shape the Meringue: Transfer the meringue onto the parchment-lined pan within the traced circle, smoothing it into a 2½ to 3-inch tall thick disk. Create a slight depression in the center to hold the cream and berries.
  5. Bake the Meringue: Bake for about 1 hour and 15 minutes until crisp and pale. If not dry, bake 10-15 minutes longer. Turn off oven and prop door open with a utensil; let the meringue cool completely inside, about 1 to 1½ hours.
  6. Prepare Lemon Whipped Cream: Just before serving, whip the cold heavy cream in a clean bowl until soft peaks form. Fold in lemon curd, lemon zest, and lemon juice gently until combined.
  7. Assemble the Pavlova: Carefully transfer the cooled meringue shell to a serving platter. Spoon the lemon whipped cream into the center, top with fresh mixed berries, and dust with confectioner’s sugar if desired.
  8. Serve and Store: Serve immediately for best texture. Pavlova is best enjoyed the day it is made; store leftovers covered in plastic wrap in the refrigerator for up to 2 days.

Notes

  • Use room temperature egg whites to achieve maximum volume when whipping.
  • Adding sugar gradually ensures the meringue achieves a glossy and stable structure.
  • Do not open the oven door during baking to prevent meringue cracking; cool gradually with door ajar.
  • Top with berries just before serving to maintain their freshness and texture.
  • Pavlova texture deteriorates after a day as it absorbs moisture, so it’s best served fresh.
  • For lemon curd, quality store-bought or homemade versions both work well; adjust sweetness as preferred.

Find it online: https://recipefeastful.com/berry-pavlova-with-lemon-whipped-cream-recipe/