Print

Light Summer Berry Pavlova Recipe with Easy Lemon Curd Whipped Cream

light summer berry pavlova - featured image
Print Recipe

A light and airy pavlova with a crisp shell and marshmallow-soft inside, topped with tangy lemon curd whipped cream and fresh summer berries. Perfect for a refreshing summer dessert that’s easy to make and impresses guests.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup granulated sugar (superfine if available)
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar or lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons lemon curd (homemade or store-bought)
  • 1 tablespoon powdered sugar
  • 1 cup fresh strawberries, hulled and halved
  • 1 cup blueberries, washed and dried
  • 1 cup raspberries, gently rinsed
  • Fresh mint leaves for garnish

Instructions

  1. Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle as a guide for the meringue.
  2. Separate the egg whites carefully, ensuring no yolk gets in. Let the whites sit at room temperature for about 30 minutes.
  3. Whip the egg whites on medium speed until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, while increasing speed to high. Continue whipping until stiff peaks form and sugar dissolves.
  4. Gently fold in cornstarch, vinegar or lemon juice, and vanilla extract using a spatula, keeping as much air in the mixture as possible.
  5. Spread the meringue onto the parchment inside the drawn circle, shaping with slightly higher edges. Smooth the surface without pressing too hard.
  6. Bake for 60-70 minutes until the outside is crisp and dry but not browned. The pavlova should sound hollow when tapped gently. Turn off oven and let pavlova cool inside with door slightly open.
  7. Prepare the lemon curd whipped cream: In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form. Fold in lemon curd gently until swirled but still fluffy.
  8. Assemble the pavlova: Transfer the cooled meringue to a serving plate. Spoon lemon curd whipped cream on top and spread gently. Arrange fresh berries artistically and garnish with mint leaves.

Notes

Use room temperature egg whites for better volume. Add sugar slowly to avoid deflating meringue. Cornstarch and vinegar are key for marshmallow texture and stability. Bake at 275°F; if oven runs cool, 300°F works. Cool pavlova in oven with door slightly open to prevent cracking. Assemble just before serving to keep meringue crisp. Frozen berries can be used if thawed and drained well. For dairy-free version, substitute heavy cream with coconut cream but whipping results may vary.

Nutrition

Keywords: pavlova, summer dessert, lemon curd whipped cream, berry pavlova, light dessert, meringue dessert, gluten-free dessert, easy pavlova recipe

Find it online: https://jodierecipes.com/light-summer-berry-pavlova-recipe-with-easy-lemon-curd-whipped-cream/