Print

Valentine Lemon Berry Pavlova

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 36 reviews

This Homemade Pavlova features a crisp yet marshmallowy meringue base topped with a silky lemon custard, freshly whipped cream, and an assortment of vibrant fresh berries. It’s an elegant, light dessert perfect for special occasions or a refreshing treat any time of year.

Ingredients

Scale

For the 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

For the 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

For 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) and line a baking sheet with parchment paper. Draw a 7–8 inch circle on the paper as a guide, then flip the paper over so the pencil marks don’t contact the meringue. In a clean, grease-free bowl, beat the egg whites until soft peaks form. Gradually add the sugar one tablespoon at a time, continuing to beat until stiff, glossy peaks form and the sugar is fully dissolved—this takes about 7 to 8 minutes. Gently fold in the white vinegar, cornstarch, and vanilla extract. Spoon the meringue onto the prepared circle, shaping it with a slight well in the center to hold the toppings. Bake for 60 to 70 minutes until the pavlova is dry to the touch and a slightly off-white color. Turn off the oven, crack the door open, and let it cool inside completely.
  2. Make the Lemon Custard: In a medium saucepan, whisk together the egg yolks, sugar, lemon juice, and zest. Cook the mixture over medium-low heat, stirring constantly to prevent curdling, until it thickens—approximately 8 to 10 minutes. Remove the custard from heat and whisk in the cold, cubed unsalted butter until smooth. Transfer to a bowl, cover surface directly 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 whipping cream together with the powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat.
  4. Assemble the Pavlova: Place the cooled pavlova on a serving plate. Spoon the chilled lemon custard into the center well of the pavlova, then layer with the whipped cream. Arrange the fresh berries artistically on top for a balanced and colorful presentation. Garnish with fresh mint leaves for a fragrant and vibrant touch.

Notes

  • Avoid making the pavlova on humid days as moisture can affect the meringue’s crispness.
  • Ensure all mixing bowls and utensils are completely grease-free when whipping egg whites to achieve maximum volume.
  • Chill both the lemon custard and whipped cream before assembly to maintain distinct, clean layers in the dessert.

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