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Berry Pavlova with Lemon Whipped Cream Recipe

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4.3 from 13 reviews

This Berry Pavlova with Lemon Whipped Cream is a light, airy dessert featuring a crispy meringue shell filled with tangy lemon-flavored whipped cream and fresh mixed berries. The pavlova combines the sweetness and crunch of the meringue with the refreshing citrus notes of lemon and the vibrant burst of summer berries, making it a perfect elegant treat for gatherings or special occasions.

Ingredients

Meringue Shell

  • 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

Lemon Whipped Cream Filling

  • 1¼ cups (300 mL) heavy whipping cream (cold)
  • 3 tablespoons high-quality store-bought or homemade lemon curd (preferably Wilkon & Sons or Stonewall Kitchen)
  • 1 teaspoon freshly squeezed lemon juice
  • Zest of 1 lemon

Assembly

  • 2 cups fresh mixed berries (such as raspberries, blueberries, blackberries, and red currants, if available)
  • Confectioner’s sugar (for garnishing, optional)

Instructions

  1. Prepare the Meringue Shell: Preheat oven to 275°F (135°C) and position oven rack in the center. Line a sheet pan with parchment paper and trace an 8-inch diameter circle on the parchment with a pencil. Flip the parchment so the pencil marks are underneath.
  2. Whip the Egg Whites: Place egg whites and salt in a stand mixer bowl fitted with the whisk attachment. Whisk at medium speed until soft peaks form (~3 minutes). Increase speed to high and slowly add sugar one tablespoon at a time, whisking continuously for about 3 minutes. Scrape the bowl and continue whisking at high speed until stiff, glossy peaks form, an additional 3–5 minutes.
  3. Add Flavorings: Add vanilla extract, cornstarch, and lemon juice to the meringue and whisk on high speed for 1 more minute. Fold gently with a spatula to incorporate thoroughly.
  4. Shape the Meringue: Using a spatula, transfer the meringue onto the parchment circle on the sheet pan, smoothing it into a thick disk about 2½ to 3 inches tall. Create a slight dip in the center to hold the cream and berries later.
  5. Bake the Meringue: Bake for approximately 1 hour and 15 minutes until the meringue is crisp, pale, and dry to the touch. If needed, bake an additional 10–15 minutes. Turn off oven, prop the door open with a heat-proof utensil, and let the meringue cool completely inside for 1 to 1½ hours. It should be crisp with slight cracking.
  6. Prepare Lemon Whipped Cream: Just before serving, whip the cold heavy cream in a clean bowl using a stand mixer or handheld mixer on low to high speed until soft peaks form. Fold in lemon curd, lemon zest, and lemon juice gently with a spatula until combined.
  7. Assemble the Pavlova: Carefully transfer the cooled meringue shell to a serving platter using the parchment paper or directly on the pan for support. Spoon the lemon whipped cream into the center dip, then top with fresh mixed berries. Dust with confectioner’s sugar if desired.
  8. Serve: Serve immediately in large scoops. Pavlova is best enjoyed the day it is made for optimal crispness. Leftovers can be covered lightly and refrigerated for up to 2 days but may lose their crisp texture.

Notes

  • Use room temperature egg whites for better volume when whipping.
  • Be patient when adding sugar; adding it slowly ensures a stable meringue.
  • Cooling the meringue in the oven with the door ajar prevents cracking and maintains crispness.
  • The pavlova should be served the same day to enjoy its signature crisp texture.
  • You can substitute lemon curd with homemade or any high-quality store-bought brand.
  • Meringue is fragile; handle gently when transferring.
  • For variations, feel free to use different berries or seasonal fruits.

Find it online: https://dishcooks.com/berry-pavlova-with-lemon-whipped-cream-recipe/