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)

Instructions

• 1 Prepare the Meringue Shell: Preheat your oven to 275°F (135°C) with a rack in
  the center position. Line a sheet pan with parchment paper. Trace a 8-inch
  diameter circle on the parchment paper (using a 8-inch cake pan or plate) with a
  pencil. Flip the parchment paper over, so that the pencil side is facing down.
• 2 Place the egg whites and salt in the bowl of a stand mixer, fitted with a whisk
  attachment. Whisk over medium speed until the egg whites until soft peaks form,
  about 3 minutes. Increase the speed to high. Slowly add the sugar, sprinkling it
  one tablespoon at a time, and continue beating for roughly 3 minutes. Scrape the
  bottom of the bowl with spatula and continue to whisk over high speed until the
  meringue mixture reaches stiff peaks and is glossy, an additional 3 to 5
  additional minutes.
• 3 Add the vanilla extract, cornstarch, and lemon juice, and whisk at high speed
  for an additional minute until well combined. Fold with a spatula to ensure that
  all the ingredients are incorporated well.
• 4 Using a spatula, gently transfer the meringue to the center of the circle on the
  parchment-lined sheet pan. Using a small offset spatula or knife, smooth the
  meringue into a thick disk using the edges of the circle as a rough guide. Use
  the offset spatula to create a slight dip in the center to hold the cream and
  berries. The meringue should be roughly about 2½ to 3 inches tall.
• 5 Bake the meringue until crisp, pale in color, and dry to touch, roughly 1 hour
  and 15 minutes. If the meringue is not crisp or dry to touch, bake it for an
  additional 10 to 15 minutes. Turn off the oven and use a heat-proof utensil to
  prop open the oven door. Allow the meringue to cool completely in the oven,
  about 1 to 1½ hours. It should be crisp, dry to touch, and have a slightly
  cracked appearance once cooled.
• 6 Prepare the lemon berry filling: Just before serving, place the chilled heavy
  cream in a clean bowl of a stand mixer, fitted with a whisk attachment – or
  alternatively, use a hand-held mixer. Beat the cream, starting at a low speed
  and gradually increasing to high, until it reaches soft peaks. Using a spatula,
  fold in the lemon curd, lemon zest, and lemon juice.
• 7 Assemble: Carefully transfer the meringue shell to a flat serving platter;
  meringues are very fragile, so you may want to use the parchment paper to do
  this or alternatively, serve it on the sheet pan. Top the meringue with the
  lemon curd cream, followed by the mixed berries, and dust with powdered sugar,
  if using.
• 8 Serve in large scoops. Pavlova is best enjoyed the day it is baked, as meringue
  will gain moisture and lose its crispness with time; leftovers can be covered
  with plastic wrap and stored in the refrigerator for up to 2 days.

Nutrition Info