Homemade Pavlova with Lemon Curd and Mixed Berries
Serves 830 mins prep40 mins cook
Crispy exterior with a soft, marshmallow-y center. This Homemade Pavlova is the perfect dessert to celebrate any and every occasion. Especially when it's finished with homemade lemon curd and Chantilly cream!
0 servings
What you need
Instructions
Instructions Meringue Heat oven to 250 degrees F. Draw a 6-inch circle on a piece of parchment paper. Place on sheet pan, turning over so that the ink is toward the pan but you can still see the circle. Set aside. With an electric mixer, beat egg whites on medium speed until broken up. Sift in cornstarch. Continue beating on medium until foamy. Stream in sugar slowly. Increase speed to high. Beat until medium stiff peaks form. Add cream of tartar and vanilla. Continue beating to stiff peaks. Spoon into circle on prepared parchment. Smooth sides. Bake for 1 ½ hours. Turn oven off. Do NOT open door. Let stand for an additional 1 hour. Remove from oven and allow to cool. Lemon Curd In a small, heat-proof bowl, whisk together sugar, egg yolks, and lemon juice. Place over a pot of simmering water. Cook, stirring constantly, until custard thickens to a pudding consistency. Remove from heat. Strain through a mesh strainer. Stir in lemon zest and butter. Continue stirring until butter melts. Chantilly Cream In a large bowl, beat cream, powdered sugar, and vanilla, to medium-stiff peaks. Putting It Together Place meringue on serving platter. Spoon lemon curd on top of meringue. Top with Chantilly cream. Sprinkle with fresh berries of your choice.View original recipe