Pavlova with Lemon Curd and Assorted Fresh Berries and Figs

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Pavlova with Lemon Curd and Assorted Fresh Berries and Figs

Yield: 8

Author: Jennifer Cartier

Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 M

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Ingredients

For the Pavlova

• 4 large egg whites (room temperature)
• 1 cup (200g) caster sugar (superfine sugar)
• 1 tsp vanilla extract
• 1 tsp white vinegar or lemon juice
• 1 tbsp cornstarch (cornflour)
• Pinch of salt

For the Lemon Curd

• 4 large egg yolks
• 1/2 cup (120ml) fresh lemon juice (about 2-3 lemons)
• 1/2 cup (100g) granulated sugar
• 1/4 tsp lemon zest
• 1/2 cup (115g) unsalted butter, cut into cubes
• Pinch of salt

For the Topping

• Assorted fresh berries and quartered figs (strawberries, raspberries, blueberries, blackberries, etc.)
• Fresh mint leaves (optional, for garnish)

Instructions

Make the Pavlova

1. Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper. Draw a 7-8 inch (18-20 cm) circle on the paper as a guide for shaping the pavlova, then flip the paper over.
2. In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer on medium speed until soft peaks form (about 1-2 minutes).
3. Gradually add the caster sugar, 1 tablespoon at a time, beating continuously at high speed. After all the sugar is added, continue beating until stiff, glossy peaks form. This should take about 5-7 minutes.
4. Sprinkle the cornstarch, vinegar (or lemon juice), and vanilla extract over the meringue, then gently fold them in with a spatula.
5. Spoon the meringue onto the prepared parchment paper, using the circle guide. Shape the edges slightly higher than the center to create a slight well for the lemon curd and berries.
6. Bake the pavlova for 1.5 hours. Once done, turn off the oven and leave the pavlova inside with the door ajar to cool completely. This helps prevent cracking.

Make the Lemon Curd

1. In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and zest.
2. Set the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water. Stir constantly until the mixture thickens (about 8-10 minutes). It should coat the back of a spoon.
3. Once thickened, remove from heat and whisk in the butter, a piece at a time, until smooth and fully incorporated. Add a pinch of salt to balance the flavours.
4. Let the lemon curd cool slightly before using. It can be made in advance and refrigerated for up to 3-4 days.

Assemble the Pavlova

1. Once the pavlova has cooled completely, gently lift it off the parchment paper and transfer it to a serving platter.
2. Spoon a generous amount of lemon curd into the center of the pavlova, spreading it slightly toward the edges but leaving a border of meringue visible.
3. Top with an assortment of fresh berries: strawberries (sliced if large), raspberries, blueberries, blackberries, etc. You can arrange them artistically or pile them on for a more casual look.
4. Optionally, garnish with fresh mint leaves for a pop of colour and sprinkle with powdered sugar

Serve

1. Serve immediately after assembling, or refrigerate for up to an hour before serving. Pavlova is best eaten on the day it is made, as the meringue may soften over time.

Notes

Enjoy this light, sweet, and tangy dessert with the perfect balance of textures—crispy meringue, creamy lemon curd, and juicy fresh berries!

Nutrition Facts

Calories

199

Fat

14 g

Sat. Fat

8 g

Carbs

32 g

Fiber

0 g

Net carbs

32 g

Sugar

14 g

Protein

3 g

Sodium

43 mg

Cholesterol

122 mg

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