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bell' alimento

beautiful food doesn't have to be complicated

Pavlova with Lemon Curd and Berry Compote

By Paula |

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Pavlova with Lemon Curd and Berry Compote www.bellalimento.com

If you’re looking for a summer stunner to complete your meal (or just because you’re craving dessert) this is it. It’s a show stopper and best of all it doesn’t take too much effort to pull together. A Pavlova is simply a fancy name for a meringue based dessert. We’re not going to get into who came up with the dessert because well I don’t want to open that can of worms. Let’s just say thank you that it does exist and we can make and enjoy it. Okay.

Pavlova with Lemon Curd and Berry Compote www.bellalimento.com

It’s crispy and crunchy on the outside and light and fluffy on the inside. I like to to think of it as a marshmalllow with a crispy exterior. You can even make them in advance (hello perfect party dessert). Once made you can top them with just about anything you’d like. Or nothing at all. They’re pretty irresistible. We like ours topped with our homemade lemon curd and fresh berries/compote. When we go overboard we like to add a dollop of homemade whipped cream. We’re crazy cool like that.

Pavlova with Lemon Curd and Berry Compote www.bellalimento.com

There are a few things that you must make sure you do when making a Pavlova: 1. You HAVE to have a clean bowl and whisk. 2. Your egg whites need to be room temperature and can not contain ANY yolk. Egg whites are easier to separate when they’re cold 3. When they’re baking DO NOT open the oven door. If you do they will deflate and that’s no good.

Pavlova with Lemon Curd and Berry Compote www.bellalimento.com

If you like to get fancy schmancy you can pipe the mixture onto your baking sheet. I like the rustic (read easier) look and dollop with a spoon. Do what you like but just do it. You’ll be happy you did.

Pavlova with Lemon Curd and Berry Compote

2 mini pavlovas topped with lemon curd and berries.

Pavlova with Lemon Curd and Berry Compote

Ingredients

  • 5 egg whites - room temperature
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cream of tartar
  • 1 1/4 cups sugar
  • 1 1/2 tablespoons cornstarch
  • 1/2 teaspoon pure vanilla extract
  • lemon curd
  • blueberry compote

Instructions

  1. Preheat oven to 250 degrees. Line 2 rimmed baking sheets with parchment paper. Set aside.
  2. Into a stand mixer add: egg whites, salt and cream of tartar. Using whisk attachment whisk until stiff peaks form.
  3. Slowly add sugar and cornstarch. Increase speed and continue whisking until glossy (approximately 4-5 minutes). Add vanilla. Mix to combine.
  4. Dollop mixture onto parchment lined baking sheets. Leaving approximately 2" in between. Using a spoon make an indentation (well) to allow for filling.
  5. Bake for approximately 1 hour. Turn oven off and keep in oven for additional hour undisturbed
  6. To serve: Place a dollop of lemon curd, then berry compote.
  7. Garnish with fresh mint and whipped cream if desired.
  8. Store remaining pavlovas in airtight container.

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© Paula Jones
Category: Desserts

Comments

  2. Mallory says

    It looks so elegant. It would make a perfect Mother’s day luncheon desert. Amazing food photography too!

  11. Samantha says

    Gorgeous! I love berry compote and lemon curd, together they are amazing! These photos are bright and cheerful.

  17. Toni | Boulder Locavore says

    Paula these are so gorgeous! I’ll (sheepishly) admit I’ve never had pavlova and have been intrigued since a friend in New Zealand sent me photos as it’s big for Christmas for them. I love the size of yours, the lemon curd and fresh berries. Sublime!

  23. Christiane ~ Taking On Magazines says

    Hard to believe, but I’ve never made a pavlova. They make me nervous. I love the fact that these are individual serving sized instead of the big cake size. That would definitely be a good place for me to start! It’s gorgeous.

  26. Kim Beaulieu says

    Paula I have so many favourite recipes from your site but I think this one tops them all for me. The pavlova was gorgeous enough, then you add that beautiful lemon curd. And then berry compote too. Like I can’t even take all the gorgeousness in this post. This must taste out of the world Berries and lemon are the ultimate.

  28. Denise says

    Pavlova is one of my favorite summertime desserts to make. I usually make a big one, as the minis never work with my recipe, so I guess I am going to have to make this one. They are perfection Paula!!

  33. Carol at Wild Goose Tea says

    I am going to be a repeater. Before I even read your comment that this dessert was a show stopped, I was taken with the photo. Simply elegant. And simple is a KEY word here. I was amazed. Because after thinking how elegant they were, I thought I am not going to make those—too much trouble. Well I guess I was sure wrong.

  36. Blessie Nelson says

    Does the sugar need to be granulated or confectioner’s icing sugar?

  37. lisa bailey says

    I want to make these very badly. I’m a terrible baker, but these seem so easy and pretty and I LOVE PAVLOVAS! I think I’ll give it a go.

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