Pavlova with Lemon Cream and Berries
Indulge in the delicate elegance of a *Pavlova with Lemon Cream and Berries*, a showstopping dessert that perfectly balances light, airy meringue with zesty lemon cream and the natural sweetness of fresh, juicy berries. This crowd-pleasing treat features a crisp yet marshmallow-soft meringue base, made to perfection with whipped egg whites and a touch of vanilla. Topped with a luscious blend of whipped cream and tangy lemon curd, it's crowned with a vibrant medley of strawberries, blueberries, and raspberries for a burst of color and flavor. A dusting of powdered sugar and optional fresh mint leaves elevate the presentation, making it ideal for celebrations or dinner parties. With its stunning appearance, contrasting textures, and bright citrusy notes, this Pavlova is as delicious as it is breathtaking, and sure to leave your guests in awe.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 1 teaspoon Cornstarch
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract
- 250 milliliters Heavy cream
- 150 grams Lemon curd
- 300 grams Mixed berries (e.g., strawberries, blueberries, raspberries)
- 1 tablespoon Powdered sugar
- 5 leaves Fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper. Draw a 20cm (8-inch) circle on the parchment as a guide and flip the paper so the drawn side is underneath.
In a clean, dry mixing bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition. Continue beating until the meringue is glossy and stiff peaks form.
Sift the cornstarch over the meringue, then add the white vinegar and vanilla extract. Gently fold everything together with a spatula until combined.
Spoon the meringue onto the prepared parchment paper, spreading it out within the drawn circle. Create a small indentation in the center for the toppings later.
Reduce the oven temperature to 120°C (250°F) and bake the meringue for 1 hour and 30 minutes. Turn off the oven and leave the meringue inside to cool completely with the oven door slightly ajar.
While the meringue cools, prepare the lemon cream. Whip the heavy cream in a large bowl until soft peaks form, then gently fold in the lemon curd until smooth and creamy.
Once the meringue is completely cool, transfer it carefully to a serving plate. Spread the lemon cream over the center of the Pavlova.
Top the lemon cream with an assortment of fresh berries. Dust with powdered sugar for a finishing touch and garnish with mint leaves if desired.
Slice and serve immediately or store in a cool, dry place for up to 2 hours before serving to maintain the crisp texture.
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 486 mg | 21% | |
| Total Carbohydrate | 360.3 g | 131% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 341.8 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 736 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
