Pavlova with Berries and Lemon Curd (The Best)
Looking for a deliciously crisp and airy pavlova? Look no further than our best-ever recipe, topped with a luscious lemon curd and fresh berries.
Ingredients
- 1 1/2 tsp cornstarch
- 1 1/2 tsp (7.5 ml) lemon juice
- 3 egg whites, at room temperature
- 3/4 cup (160 g) sugar
- 1/4 cup (55 g) sugar
- 3 egg yolks
- 1 egg
- 1 lemon, zest finely grated
- 1/4 cup (60 ml) lemon juice
- 2 tbsp unsalted butter
- 1/4 cup (60 ml) mascarpone cheese, at room temperature
- 1 tbsp sugar
- 1/2 cup (125 ml) 35% cream
- 1/2 tsp (2.5 ml) vanilla
- 1 cup (150 g) blueberries
- 1 cup (140 g) strawberries, sliced
- 1 cup (135 g) raspberries
- Mint or lemon balm leaves (optional)
Instructions
- With the rack in the middle position, preheat the oven to 200°F (95°C). Line a baking sheet with a parchment paper.
- In a small bowl, combine the cornstarch and lemon juice.
- In a bowl, beat the egg whites until frothy. Gradually add the sugar, beating constantly, until stiff peaks form. Using a spatula, gently fold in the cornstarch mixture.
- Using a 1/3-cup (75 ml) ice cream spoon, form 8 balls of meringue and place on the baking sheet, evenly spacing them out. With a wooden spoon or spatula, make a well at the centre of each ball.
- Bake for 2 hours or until the meringues are dry and no longer stick to the parchment paper. Turn off the oven and leave the meringues there to dry for 2 hours, keeping the oven door slightly ajar with a wooden spoon.
Looking for a deliciously crisp and airy pavlova? Look no further than our best-ever recipe, topped with a luscious lemon curd and fresh berries.