Pavlovas with Lemon Curd and Tropical Fruit
Elevate your dessert game with these heavenly Pavlovas with Lemon Curd and Tropical Fruit, a perfect balance of textures and flavors that will transport your taste buds to a sunny paradise. These delicate, crispy meringue nests are baked to perfection and filled with luscious homemade lemon curd, delivering a tangy citrus punch. Topped with vibrant tropical fruits like mango, pineapple, and passion fruit, each bite is a celebration of sweetness and freshness. Finished with a touch of fluffy whipped cream and optional mint for garnish, this elegant treat is as beautiful to serve as it is to devour. Whether for a dinner party or a special occasion, this summery pavlova recipe is sure to impress!
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 2 teaspoons Cornstarch
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract
- 100 grams Unsalted butter, cubed
- 4 large Egg yolks
- 150 grams Granulated sugar (for lemon curd)
- 2 medium Lemons, juiced
- 250 milliliters Heavy cream
- 1 medium Mango, diced
- 100 grams Pineapple, diced
- 2 tablespoons Passion fruit pulp
- 10 leaves Mint leaves (optional, for garnish)
Instructions
Preheat your oven to 120°C (250°F). Line two baking trays with parchment paper.
In a clean, dry bowl, whisk the egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add the 200 grams of granulated sugar, one spoonful at a time, while continuing to whisk, until the meringue is thick and glossy.
Sift the cornstarch over the meringue, then add the white vinegar and vanilla extract. Gently fold these ingredients into the meringue mixture with a spatula.
Spoon the meringue onto the prepared baking trays, creating 8 individual circular nests. Use the back of a spoon to create a small indentation in the center of each nest.
Bake in the preheated oven for 60 minutes, then turn off the oven and leave the meringues inside to cool completely with the door slightly ajar.
To make the lemon curd, whisk the egg yolks, 150 grams of sugar, and lemon juice together in a heatproof bowl. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.
Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon (about 8-10 minutes). Remove from the heat and whisk in the cubed butter, one piece at a time, until smooth. Transfer to a jar and let cool completely.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the cooled lemon curd to lighten it slightly, if desired.
To assemble, top each meringue nest with a generous dollop of lemon curd. Arrange the diced mango, diced pineapple, and passion fruit pulp over the top.
Garnish with mint leaves, if using, and serve immediately. Enjoy!
Nutrition Facts
Calories |
3439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 108.0 g | 540% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1206 mg | 402% | |
| Sodium | 363 mg | 16% | |
| Total Carbohydrate | 418.9 g | 152% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 395.5 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 181 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1001 mg | 21% | |
*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.
