Pavlova with Lemon Curd and Berry Compote

Pavlova with Lemon Curd and Berry Compote

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

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

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 bueno.

Pavlova with Lemon Curd and Berry Compote

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


  • 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


  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. Garnish with fresh mint and whipped cream if desired.
  7. Store remaining pavlovas in airtight container.



  1. 1

    Pavlovas always look so sophisticated. I love them dearly. As always, your photos are GORGEOUS!

  2. 2

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

  3. 3

    I have never had a pavlova, but they sound delish and your photos are INCREDIBLE! So gorgeous. Pinned!

  4. 4

    I love love love pavlova! Your version, with the lemon curd and berries, is fantastic!

  5. 5

    Wow this looks incredible (pinned).

  6. 6

    Pavlova are such beautiful little desserts. Love the addition of the lemon curd and berry compote!

  7. 7

    I love lemon curd. What a great way to cut through the sweetness of the meringue!

    FoodNerd x

  8. 8

    This looks wonderful, Paula…. I’m into any dessert that seems like it took forever but really took no time at all. I like your description of it… marshmallow like. 🙂

  9. 9

    Even in their rustic shape, these pavlovas look so sophisticated! Love them!

  10. 10

    Such a gorgeous dessert! I need to add these to my Mother’s Day menu!

  11. 11

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

  12. 12
    Lora @cakeduchess /

    So summery and so beautiful. Love this , Paula! bravissima!

  13. 13

    I’m just dying over this! Love everything about it!

  14. 14

    This is indeed stunning!

  15. 15

    These are gorgeous! And lemon and blueberry? YUM!

  16. 16

    These look gorgeous! And the flavors, oh my yum.

  17. 17

    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!

  18. 18

    You had me at Pavlova. Then the lemon curd just put it right over the top!

  19. 19

    It’s sure not summer in Calgary yet but I could definitely go for these to make me feel like it is!

  20. 20

    This is so fancy looking!! I love the pretty colors and flavors that you have going on here…

  21. 21

    Holy Schmoly Paula!! These are stunning. This is a favorite dessert at our house too but, with a German background, we call it Schaumtorte – I think Pavlova sounds much more romantic!!

  22. 22

    I love the rustic look Paula – they look delicious!

  23. 23

    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.

  24. 24

    A show stopper no doubt!!
    You’re photos are amazing. Thanks for sharing this wonderful recipe with us!!

  25. 25

    This is the prettiest thing I’ve ever seen.

  26. 26

    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.

  27. 27

    These are so beautiful!

  28. 28

    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!!

  29. 30

    LOVE pavlova and these are just perfect with the lemon and blueberry! Such a great summertime dessert.

  30. 31

    I adore a pavlova!! I can think of no better topping for them than this. I’m a big fan of the rustic look too. 🙂

  31. 32

    These are simply gorgeous.

  32. 33

    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.

  33. 34

    Such a gorgeous dessert!

  34. 35

    Such pretty pavlovas, a perfect summer dessert!

  35. 36
    Blessie Nelson /

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

  36. 37
    lisa bailey /

    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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