Pavlova with Lemon Curd and Fresh Berries
User Reviews
5.0
3 reviews
Excellent
Pavlova with Lemon Curd and Fresh Berries
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Light, crispy meringue topped with tangy lemon curd and fresh berries.
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Ingredients
- 1 cup sugar
- 1 tablespoon cornstarch
- 4 egg whites room temperature
- ¼ teaspoon cream of tartar
- Pinch of salt
- ¼ teaspoon vanilla extract
- 10 ounces purchased lemon curd (recommended: Dickinson's brand)
- ⅓ cup sour cream
- 1 ½ cups fresh berries (more if desired)
- 1 teaspoon lemon zest
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Instructions
- Preheat the oven to 225 degrees.
- In a small bowl, combine the sugar and cornstarch. Use a fork to mix them together until they're well combined..
- In a large mixing bowl, beat the egg whites for 1 minute at a medium-high speed. A stand or hand-held mixer may be used.
- Add the cream of tartar and salt and beat until blended.
- Begin adding the sugar-cornstarch mixture to the egg whites, one tablespoon at a time, until the egg white mixture is glossy and has formed stiff peaks. Be careful not to overbeat, but make sure all the sugar is dissolved. Beat in the vanilla.
- Line a baking sheet with parchment paper and gently spread the meringue mixture into a 7-inch circle. Make a slight indentation in the center of the meringue where you will later place the filling.
- Bake for 1 hour, 30 minutes or until barely pale golden and the outside has formed a crust. Turn the oven off and let the meringue stand in the oven with the light on for 12 hours.
- When ready to serve, whisk together the lemon curd and sour cream. Spoon into the center of the cooled meringue. Top with berries and lemon zest.
Notes
- It’s possible to store leftovers in a well sealed container for a short time, but this dessert is best enjoyed the day after baking it.
- Make sure the mixing bowl, beaters (or whisk), and spatula are spotlessly clean (even the tiniest bit of oil or grease can cause the meringue to fall or not rise).
- Have the egg whites at room temperature. Cold white won’t whip up as well.
- It’s possible to store leftovers in a well sealed container for a short time, but this dessert is best enjoyed the day after baking it.
Nutrition Information
Show Details
Serving
1
Calories
261kcal
(13%)
Carbohydrates
51g
(17%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
5mg
(2%)
Sodium
140mg
(6%)
Potassium
70mg
(2%)
Fiber
1g
(4%)
Sugar
49g
(98%)
Vitamin A
73IU
(1%)
Vitamin C
1mg
(1%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 261kcal | 13% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 140mg | 6% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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