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Perfect Mini Pavlova with Lemon Curd and Berries

Perfect Mini Pavlova with Lemon Curd and Berries - featured image
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These individual meringue nests are crisp on the outside, marshmallowy on the inside, and topped with tangy homemade lemon curd, billowy whipped cream, and fresh berries. An elegant yet surprisingly simple dessert that’s naturally gluten-free and perfect for entertaining.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar (superfine preferred)
  • 1 teaspoon white vinegar (or lemon juice)
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
  • Zest of 1 lemon
  • 4 tablespoons (56g) unsalted butter, cut into small cubes
  • Pinch of salt
  • 1 cup (240ml) heavy cream, cold
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup mixed fresh berries (strawberries, raspberries, blueberries, blackberries)
  • Optional: Mint leaves for garnish, extra lemon zest

Instructions

  1. Make the lemon curd: In a small saucepan, whisk together egg yolks, sugar, lemon juice, lemon zest, and salt. Cook over medium-low heat, whisking constantly, until thickened (coats the back of a spoon), about 6-8 minutes. Remove from heat and whisk in butter cubes until smooth. Strain through a fine-mesh strainer into a bowl. Cover with plastic wrap directly on the surface and chill for at least 2 hours (up to 1 week).
  2. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
  3. In a stand mixer or large bowl with hand mixer, beat egg whites on medium speed until soft peaks form, about 2-3 minutes.
  4. With mixer running, add sugar one tablespoon at a time. Increase speed to high and beat until thick, glossy, and stiff peaks form, about 5-7 minutes. The mixture should feel smooth when rubbed between fingers.
  5. Sprinkle vinegar and cornstarch over meringue, add vanilla, and beat on low just until combined.
  6. Spoon or pipe meringue onto prepared baking sheet in 6 equal mounds. Use back of a spoon to create a small well in the center of each, making edges slightly higher than center.
  7. Place baking sheet in oven and immediately reduce temperature to 225°F (110°C). Bake for 60-70 minutes, until meringues are dry to the touch and can be lifted easily off parchment. Turn off oven and leave meringues inside with door slightly ajar for 1 hour to cool gradually.
  8. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Do not over-whip.
  9. Just before serving, place a meringue nest on each plate. Spoon lemon curd into the well, top with whipped cream, and scatter fresh berries over the top. Garnish with mint and extra lemon zest if desired. Serve immediately.

Notes

Egg whites must be at room temperature. Ensure all equipment is completely clean and free of fat. Do not make meringue on humid days. Meringue shells can be baked up to 5 days ahead and stored in an airtight container at room temperature. Assemble just before serving to maintain crunch. Lemon curd can be made up to a week ahead.

Nutrition

Keywords: mini pavlova, lemon curd, berries, meringue, gluten-free dessert, individual pavlova, make-ahead dessert, summer dessert

Find it online: https://chloeplate.com/perfect-mini-pavlova-with-lemon-curd-and-berries/