Pavlova with Lemon Curd & Berries Recipe

Introduction

Pavlova with Lemon Curd & Berries is an indulgent dessert that is both light and decadent, featuring a perfect balance of textures and flavors. Named after the famous Russian ballerina Anna Pavlova, this dessert is renowned for its crisp meringue base and soft, marshmallow-like interior. Topped with smooth and tangy lemon curd, along with an assortment of fresh, vibrant berries, this dish is the perfect combination of sweetness, tartness, and creaminess.

A pavlova is a show-stopping dessert that is ideal for a special occasion or a summer celebration. Its light and airy meringue contrasts beautifully with the rich, citrusy curd and the juicy, sweet berries, making each bite a treat for the taste buds. Whether you’re hosting a dinner party or looking for an elegant dessert for a family gathering, this pavlova will surely impress your guests and leave them coming back for more.

Why You’ll Love Pavlova with Lemon Curd & Berries

• Perfect Texture: The meringue base of the pavlova has a crispy exterior, yet a soft, chewy center, which creates an irresistible contrast. This combination of textures provides an enjoyable eating experience.
• Bright and Tangy Lemon Curd: The homemade lemon curd adds a zesty and creamy layer that perfectly complements the sweetness of the meringue, creating a well-balanced flavor profile.
• Fresh, Vibrant Berries: Topped with a medley of fresh berries like strawberries, blueberries, and raspberries, this dessert is not only delicious but also visually stunning, with its array of colors and textures.
• Light Yet Decadent: While the pavlova might seem indulgent, it’s actually a relatively light dessert compared to other rich cakes or pastries, thanks to the airy meringue base and the refreshing fruit topping.
• Versatile: You can customize the toppings to suit your preferences. While berries are the traditional choice, you can also experiment with other fruits like kiwi, passion fruit, or mango for different flavor combinations.

Preparation and Cooking Time

• Total Time: 3 hours
• Preparation Time: 30 minutes
• Cooking Time: 2 hours
• Resting Time: 1 hour (for cooling)
• Servings: 8-10 servings
• Calories per Serving: Approximately 300-350 calories per serving, depending on toppings and portion sizes.

Nutrition Facts (Per Serving)

• Calories: 300-350 kcal
• Fat: 17g
• Carbohydrates: 40g
• Protein: 4g
• Fiber: 2g
• Sugar: 30g

Ingredients

For the Pavlova:

• 4 large egg whites, at room temperature
• 1 cup (200g) granulated sugar
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 2 teaspoons cornstarch
• A pinch of salt

For the Lemon Curd:

• 3 large egg yolks
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) fresh lemon juice (about 3-4 lemons)
• Zest of 1 lemon
• 1/2 cup (115g) unsalted butter, cut into small cubes
• A pinch of salt

For the Berries:

• 1 cup strawberries, hulled and sliced
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1 tablespoon honey or maple syrup (optional, for sweetening berries)

For Garnish (Optional):

• Fresh mint leaves
• Powdered sugar for dusting

Special Equipment

To make Pavlova with Lemon Curd & Berries, while common kitchen tools will suffice, there are a few pieces of equipment that will make the process easier and more successful:

1. Electric Mixer: An electric hand mixer or stand mixer is essential for whipping the egg whites to stiff peaks, which is the key to creating the perfect meringue base for the pavlova. A manual whisk can be used, but it will take significantly longer and require more effort.
2. Baking Sheet and Parchment Paper: You’ll need a baking sheet and parchment paper to form the pavlova on. The parchment paper ensures that the pavlova won’t stick to the baking sheet, and it also makes it easier to remove the meringue once it’s done baking.
3. Mixing Bowls: You will need at least two bowls: one for whipping the egg whites and one for preparing the lemon curd. Ensure that the bowl used for egg whites is completely clean and dry, as any grease or moisture can prevent the whites from whipping properly.
4. Whisk: A whisk will be used for making the lemon curd, helping to blend the egg yolks and sugar before cooking. A fine whisk is ideal for creating smooth curd without any lumps.
5. Spatula: A silicone spatula is helpful for gently folding the meringue and for stirring the lemon curd. It’s also useful for spreading the lemon curd on the pavlova.
6. Zester or Grater: A zester or grater will be needed to finely zest the lemon for the lemon curd, which imparts a refreshing citrus flavor.

Step-by-Step Instructions

1. Prepare the Meringue

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper, and if you want a perfectly round pavlova, draw a circle on the parchment paper using a pencil (about 8 inches in diameter). This will serve as a guide for shaping your meringue.

In a clean, dry mixing bowl, beat the egg whites and a pinch of salt using an electric mixer on medium speed until soft peaks form. Soft peaks mean that when you lift the beaters, the egg whites will hold their shape but gently curl over at the tips. Once soft peaks form, slowly add the granulated sugar, a tablespoon at a time, while continuing to beat on high speed.

Once all the sugar is added, increase the mixer speed to high and continue to beat until stiff peaks form. This means that when you lift the beaters, the egg whites will stand up straight without curling over. The meringue should be smooth, glossy, and hold its shape firmly.

Gently fold in the white vinegar, vanilla extract, and cornstarch using a spatula. The vinegar helps stabilize the meringue, while the cornstarch ensures a chewy, marshmallow-like center.

2. Shape the Meringue

Using a spatula, transfer the meringue onto the prepared baking sheet, inside the circle you’ve drawn. Spread the meringue into a smooth, even layer, slightly higher around the edges to form a well in the center. This will create a bowl-like shape that can later hold the lemon curd and berries.

3. Bake the Pavlova

Place the meringue in the preheated oven and bake for about 1 hour and 15 minutes. The pavlova should be dry and crisp on the outside, with a slightly soft and marshmallow-like interior. Once done, turn off the oven and leave the pavlova inside for at least 1 hour to cool completely. Avoid opening the oven door during the cooling period, as sudden changes in temperature can cause the pavlova to collapse.

Once cooled, carefully remove the pavlova from the oven. If you used a pencil mark for the shape, be sure to turn the meringue over before serving to avoid any pencil marks showing.

4. Make the Lemon Curd

While the pavlova is cooling, you can prepare the lemon curd. In a medium saucepan, whisk together the egg yolks and granulated sugar until smooth. Add the lemon juice, lemon zest, and a pinch of salt, and whisk until combined.

Place the saucepan over medium heat and cook the curd, stirring constantly with a whisk, until it thickens. This process should take about 8-10 minutes. The curd is ready when it coats the back of a spoon and you can run your finger through it, leaving a trail.

Once the curd has thickened, remove it from the heat and immediately add the cubed butter. Stir until the butter is completely melted and the curd is smooth. Allow the curd to cool to room temperature before using it on the pavlova.

5. Assemble the Pavlova

Once the pavlova has cooled completely and the lemon curd has reached room temperature, it’s time to assemble your dessert. Spoon the lemon curd into the center of the meringue, spreading it evenly to cover the inside of the pavlova.

Top the lemon curd with the fresh berries, arranging them however you prefer. You can use strawberries, blueberries, raspberries, or any other berries you like. If desired, drizzle a little honey or maple syrup over the berries for added sweetness.

6. Garnish and Serve

For an extra touch, garnish your pavlova with fresh mint leaves and dust it lightly with powdered sugar. Serve immediately, and enjoy the delightful contrast of textures and flavors in every bite.

Tips for Perfect Pavlova with Lemon Curd & Berries

• Use Room Temperature Eggs: Make sure your egg whites are at room temperature before whipping. Cold egg whites will not whip properly and will give you a less stable meringue.
• Don’t Overmix the Meringue: Overwhipping the meringue can lead to a dry, cracked pavlova. Stop whipping as soon as stiff peaks form to ensure a smooth texture.
• Avoid Humidity: Meringues are sensitive to humidity, so try to make the pavlova on a dry day. If you’re baking in a humid climate, the meringue may not dry out properly and could turn soggy.
• Be Gentle When Assembling: When topping the pavlova with lemon curd and berries, do so gently to avoid breaking the delicate meringue base.
• Make the Lemon Curd Ahead: You can prepare the lemon curd a day in advance and store it in the refrigerator. Just be sure to let it cool to room temperature before using.

Variations of Pavlova with Lemon Curd & Berries

• Tropical Pavlova: Top the pavlova with tropical fruits like mango, pineapple, and passionfruit for a more exotic twist.
• Chocolate Pavlova: Drizzle some melted chocolate over the top of the pavlova before adding the berries for a decadent addition to the dessert.
• Raspberry Coulis: Swap the lemon curd for a tangy raspberry coulis for a berry-forward variation that enhances the fresh fruit topping.

Storage and Shelf Life

Pavlova is best enjoyed fresh, as the meringue can soften over time. However, you can store the assembled pavlova in the refrigerator for up to 1 day. If you have leftovers, it’s best to store the meringue, lemon curd, and berries separately and assemble just before serving.

To store the meringue, place it in an airtight container and keep it in a cool, dry place. The meringue will stay crisp for up to 2-3 days. The lemon curd can be stored in the refrigerator for up to 1 week.

Side Dishes and Pairings for Pavlova with Lemon Curd & Berries

• Crispy Butter Cookies: Serve pavlova with a side of crispy butter cookies for a delightful contrast of textures.
• Ice Cream: A scoop of vanilla or lemon sorbet pairs beautifully with the pavlova, adding an extra creamy element to the dessert.
• Sparkling Wine or Prosecco: The light and refreshing nature of sparkling wine makes it an ideal pairing for pavlova, enhancing its delicate flavors.

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Conclusion

Pavlova with Lemon Curd & Berries is a stunning and delicious dessert that is sure to impress. With its light meringue base, rich lemon curd, and fresh berries, this dessert offers the perfect balance of textures and flavors. Whether for a celebration or a casual gathering, this pavlova is a treat everyone will enjoy. Follow the easy steps, and you’ll have a beautiful and delectable dessert that’s as much a feast for the eyes as it is for the stomach.