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Valentine Lemon Berry Pavlova

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4.2 from 64 reviews

This Homemade Pavlova with Lemon Custard & Fresh Berries features a crisp meringue shell with a marshmallow-like center, layered with silky lemon custard, fluffy whipped cream, and topped with an assortment of fresh berries. It’s a refreshing and elegant dessert perfect for special occasions or summer gatherings.

Ingredients

Scale

Pavlova Base

  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1 tsp pure vanilla extract

Lemon Custard

  • 4 egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbsp lemon zest
  • 4 tbsp (60g) unsalted butter, cold and cubed

Topping

  • 1 cup heavy whipping cream, chilled
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Fresh Fruit

  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 1/2 cup sliced strawberries
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Make the Pavlova Base: Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 7–8 inch circle on the paper as a guide, then flip the paper so the pencil mark is underneath. In a clean, grease-free bowl, beat the egg whites until they form soft peaks. Gradually add the sugar one tablespoon at a time, beating continuously until stiff, glossy peaks form and the sugar has fully dissolved, which takes about 7 to 8 minutes. Gently fold in the vinegar, cornstarch, and vanilla extract. Spoon the meringue onto the circle on the parchment paper, creating a slight well in the center for the toppings. Bake for 60 to 70 minutes until the pavlova is dry to the touch and slightly off-white. Once baked, turn off the oven, crack the door open, and allow the pavlova to cool completely inside the oven to avoid cracking.
  2. Make the Lemon Custard: In a saucepan, whisk together the egg yolks, sugar, fresh lemon juice, and lemon zest. Cook over medium-low heat, stirring constantly until the mixture thickens, about 8 to 10 minutes. Remove from heat and immediately whisk in the cold, cubed butter until smooth and creamy. Transfer the custard to a bowl, cover the surface with plastic wrap to prevent skin formation, and chill in the refrigerator until ready to use.
  3. Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip as the cream should remain light and fluffy.
  4. Assemble the Pavlova: Carefully place the cooled pavlova onto a serving plate. Spoon the chilled lemon custard into the center of the meringue, spreading it evenly but leaving a border around the edges. Follow by spreading the whipped cream on top of the custard. Arrange the fresh berries on top in a balanced and visually appealing pattern. Garnish with fresh mint leaves for a pop of color and freshness.

Notes

  • Avoid making pavlova on humid days as moisture can ruin the crispy meringue texture.
  • Ensure all mixing bowls and utensils are completely clean and grease-free before whipping egg whites for best results.
  • Chill the lemon custard and whipped cream before assembling to ensure clean, distinct layers.
  • The pavlova is best served the same day it is assembled for optimal texture and freshness.
  • If needed, pavlova base can be stored in an airtight container for up to 2 days but avoid refrigeration.

Find it online: https://yumfoodusa.com/valentine-lemon-berry-pavlova-2/