Berry Pavlova with Lemon Whipped Cream is a delightful dessert that combines a crisp meringue shell with fluffy whipped cream and fresh berries. It's light, fruity, and perfect for any occasion. This dessert is not only beautiful but also yummy, making it a great choice for family gatherings or special celebrations.
Why Make This Recipe
Making this Berry Pavlova is a fun and rewarding experience. The layers of sweetness from the meringue and the tartness from the lemon cream create a wonderful balance of flavors. Plus, it is simple to prepare! It’s an excellent way to impress your friends and family, and they will love digging in.
How to Make Berry Pavlova with Lemon Whipped Cream
Ingredients:
- 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
- 1¼ cups (300 mL) heavy whipping cream (cold)
- 3 tablespoons high-quality store-bought or homemade lemon curd (*I prefer Wilkon & Sons or Stonewall Kitchen)
- 1 teaspoon freshly squeezed lemon juice
- Zest of 1 lemon
- 2 cups fresh mixed berries (such as raspberries, blueberries, blackberries, and red currants, if available)
- Confectioner’s sugar (for garnishing, optional)
Directions:
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Prepare the Meringue Shell: Preheat your oven to 275°F (135°C) and position the rack in the center. Line a sheet pan with parchment paper and trace an 8-inch circle on it. Flip the paper so the pencil side is down.
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Place the egg whites and salt in a stand mixer bowl. Whisk on medium speed until soft peaks form (about 3 minutes). Increase to high speed and slowly add the sugar, one tablespoon at a time. Keep whisking for about 3 minutes. Scrape the bowl and whisk until stiff peaks form (an additional 3 to 5 minutes).
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Add the vanilla extract, cornstarch, and lemon juice. Whisk at high speed for another minute until everything is mixed well. Fold the mixture with a spatula.
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Gently transfer the meringue to the center of the traced circle on the parchment. Smooth it into a thick disk, making a slight dip in the center for the cream and berries. The meringue should be about 2½ to 3 inches tall.
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Bake for about 1 hour and 15 minutes, until it is crisp and pale. If it’s not dry, bake for another 10 to 15 minutes. Turn off the oven and leave the door propped open with a utensil. Let it cool completely in the oven for 1 to 1½ hours.
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Prepare the Lemon Berry Filling: Just before serving, put the cold heavy cream in a clean bowl of a stand mixer. Start whisking on low speed and then increase to high until soft peaks form. Fold in the lemon curd, lemon zest, and lemon juice.
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Assemble: Carefully move the meringue shell to a serving platter. Top with the lemon whipped cream and then add the mixed berries. Dust with powdered sugar if you like.
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Serve in big scoops. The pavlova is best the day it’s made, as it can become soft over time. You can cover and store leftovers in the fridge for up to 2 days.
