Berry Pavlova with Lemon Whipped Cream
This classic berry pavlova recipe filled with the easiest lemon whipped cream filling and garnishes with assorted summer berries. This beautiful, rustic, yet elegant dessert is great for summer or year long entertaining!
We’re doing dessert today! Are you as excited about this as I am? I’ve had this lemon berry pavlova recipe sitting in my back pocket for months. It’s filled with assorted berries and the loveliest (and easiest) lemon whipped cream filling.
I sort of skipped spring and went straight to summer with this dessert, but I can’t help myself. We’re currently experiencing the wettest, dreariest week here in Chicago, and this fluffy pavlova recipe is my solution to the gloom. Bonus? This pavlova would make an excellent addition to your Easter weekend menu!
Sometimes you gotta beat the end-of-winter blues with fresh berries (even out-of-season ones, you know?).
What is a Pavlova?
If you’ve been reading for any length of time, you know that I have a thing for pavlovas and meringue-based desserts. I’ve made and shared heart shaped meringue cups, rhubarb meringue cups, and raspberry curd pavlova…just to name a few.
There is something truly magical about a classic pavlova. They might not be quite as elegant as layer cakes or a classic citrus tart, but they make up for it in character and spunk.
By definition, pavlovas (named after the ballerina Anna Pavlova) are incredibly simple in concept: a crisp, yet soft meringue shell, fresh fruit topping, and some variety of whipped cream filling. Unlike other types of desserts, which can be finicky and precise, you can adapt and customize pavlovas really easily!
Tips for Pavlova Success:
Whenever making classic baked meringues (or meringue shells), always make sure to do the following:
- be sure to wash and dry your mixing bowl and whisk attachment well before using; fat and grease are meringue’s biggest enemies
- use room temperature egg whites (note: however, separate the eggs cold from the fridge which will make this as it significantly more easy and prevent yolk-breakage) for maximum volume
- if you have it on hand, use caster or fine granulated sugar (such as Baker’s Special) for ultra smooth, silky meringue without any graininess
Once baked, the meringue will have a crisp, lightly golden and cracked exterior, but will still be slightly soft in the inside. I love the contrast in texture!
How to Make Lemon Whipped Cream:
As a nod to spring, this berry pavlova is filled with lemon whipped cream. The lemon cream is a simple combination of lightly sweetened whipped cream and store-bought lemon curd (I prefer Wilkon & Sons) for maximum ease. I also add a touch of fresh lemon juice and lemon zest for brightness!
While you can certainly make homemade lemon curd (it is admittedly much better than even the best-quality store-bought curd), you will only be using a very small amount of it – three tablespoons – for this recipe. Not quite enough to justify the effort of homemade in my opinion, but it is up to you!
I prefer the ease and time-saving benefit of store-bought lemon curd for this particular recipe. However, be sure to look at the ingredient list carefully, as a lot of store-bought lemon curds are filled with a lot of junk.
For the fruit topping, I like an assortment of naturally sweet and tart berries, such as blueberries, blackberries, and raspberries. Pick the best and ripest berries you can find, or substitute the berries with another seasonal fruit (I prefer to avoid fruits that tend to weep, as they can create a soggier meringue).
If I can find them at the store, I always pick up a small carton of fresh red currants. They are juicy and offer a burst of tartness in every bite, which helps offset the natural sweetness of the meringue. Enjoy!
Berry Pavlova with Lemon Whipped Cream
Ingredients
Meringue:
- 4 large egg whites room temperature
- pinch of kosher salt
- 1 cup (200 g) fine caster or granulated sugar
- ½ teaspoon pure vanilla extract
- 2 teaspoons cornstarch
- 1 teaspoon freshly squeezed lemon juice
Lemon Berry Filling:
- 1¼ cups (300 mL) heavy whipping cream cold
- 3 tablespoons high-quality store-bought or homemade lemon curd *I prefer Wilkon & Sons or Stonewall Kitchen
- 1 teaspoon freshly squeezed lemon juice
- zest of 1 lemon
- 2 cups fresh mixed berries such as raspberries, blueberries, blackberries, and red currants, if available
- confectioner’s sugar for garnishing (optional)
Instructions
- Prepare the Meringue Shell: Preheat your oven to 275°F (135°C) with a rack in the center position. Line a sheet pan with parchment paper. Trace a 8-inch diameter circle on the parchment paper (using a 8-inch cake pan or plate) with a pencil. Flip the parchment paper over, so that the pencil side is facing down.
- Place the egg whites and salt in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over medium speed until the egg whites until soft peaks form, about 3 minutes. Increase the speed to high. Slowly add the sugar, sprinkling it one tablespoon at a time, and continue beating for roughly 3 minutes. Scrape the bottom of the bowl with spatula and continue to whisk over high speed until the meringue mixture reaches stiff peaks and is glossy, an additional 3 to 5 additional minutes.
- Add the vanilla extract, cornstarch, and lemon juice, and whisk at high speed for an additional minute until well combined. Fold with a spatula to ensure that all the ingredients are incorporated well.
- Using a spatula, gently transfer the meringue to the center of the circle on the parchment-lined sheet pan. Using a small offset spatula or knife, smooth the meringue into a thick disk using the edges of the circle as a rough guide. Use the offset spatula to create a slight dip in the center to hold the cream and berries. The meringue should be roughly about 2½ to 3 inches tall.
- Bake the meringue until crisp, pale in color, and dry to touch, roughly 1 hour and 15 minutes. If the meringue is not crisp or dry to touch, bake it for an additional 10 to 15 minutes. Turn off the oven and use a heat-proof utensil to prop open the oven door. Allow the meringue to cool completely in the oven, about 1 to 1½ hours. It should be crisp, dry to touch, and have a slightly cracked appearance once cooled.
- Prepare the lemon berry filling: Just before serving, place the chilled heavy cream in a clean bowl of a stand mixer, fitted with a whisk attachment – or alternatively, use a hand-held mixer. Beat the cream, starting at a low speed and gradually increasing to high, until it reaches soft peaks. Using a spatula, fold in the lemon curd, lemon zest, and lemon juice.
- Assemble: Carefully transfer the meringue shell to a flat serving platter; meringues are very fragile, so you may want to use the parchment paper to do this or alternatively, serve it on the sheet pan. Top the meringue with the lemon curd cream, followed by the mixed berries, and dust with powdered sugar, if using.
- Serve in large scoops. Pavlova is best enjoyed the day it is baked, as meringue will gain moisture and lose its crispness with time; leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.
Tips for Success:
Whenever making classic baked meringues (or meringue shells), always make sure to do the following:- be sure to wash and dry your mixing bowl and whisk attachment well before using; fat and grease are meringue’s biggest enemies
- use room temperature egg whites (note: however, separate the eggs cold from the fridge which will make this as it significantly more easy and prevent yolk-breakage) for maximum volume
- if you have it on hand, use caster or fine granulated sugar (such as Baker’s Special) for ultra smooth, silky meringue without any graininess
29 Comments on “Berry Pavlova with Lemon Whipped Cream”
Fantastic! I made the dessert for a small dinner party and it was a sensation. I substituted a nondairy heavy cream in place of the dairy cream called for. The citrusy flavor is wonderful. Definitely a winner.
I just made it for a friend’s birthday. It’s lovely. I cut the sugar by 1/4 of cup and the meringue still turned out great. I used store bought rhubarb and apple compote instead of lemon curds. It works! Thanks for the recipe!
We make this every Easter. Perfect dessert. We reduce the sugar by half, its still very decadent and celebratory.
A perfect dessert
Very yummy! Do recommend! I made my own curd as I couldn’t find any and even making it was so eas 😊
Do you have a recipe for your lemon curd?
Hi! There is a recipe for lemon curd in this recipe post: https://www.abeautifulplate.com/meyer-lemon-tarts/
Looks great can’t wait to try. Love meringue♡♡♡
I made this for my daughter’s birthday and it turned out perfectly. We didn’t build it as there is only three of us and it would have gotten too mushy. We also didn’t sugar any of the fruit so it wasn’t overly sweet. So light, slightly sweet and heavenly! Thanks for sharing this recipe!
very good i love it
Can you use store bought merrangues
Hi Stefanie! Pavlova’s aren’t really the same – texturally – as just a store-bought meringue. Pavlovas have a softer inside (with a crisp exterior), so I wouldn’t recommend substituting one for the other. However, you could always use the lemon whipped cream/berry topping as inspiration for something like an Eton mess, which is essentially crumbled meringue in whipped cream with berries. I don’t have a recipe for an Eton mess on my site, but a quick qoogle search would give you options and help guide you!
Can I store the meringue in the microwave overnight? It is baking as I type this ????????????????????????
The microwave isn’t really drier than your countertop, so I would just leave it out and try to make sure it’s not in a super humid atmosphere. Hope this helps!
Mine went flat what did I do wrong?
Hmm…it’s really hard to say. What was the texture of the meringue when you spread it out? I’m wondering if it wasn’t whipped properly?
What’s the temperature of baking?
Hi Lidia! The baking temperature is in the first step of instructions in the recipe – s you will need to preheat the oven. The pavlova is baked at 275 degrees Fahrenheit.
This is such a gorgeous pavlova! Perfect for summer and makes for a beautiful post-dinner centerpiece…for maybe a second until everyone eats it. Ha!
Can the Meringue Shells be made a day in advance? If so, how would you store them?
They can, but it’s not ideal – especially if you have a warm or humid kitchen. Meringue tends to absorb moisture quickly and it can easily lose it’s crispness. If possible, the best way to store it would be in an airtight container with a few silica gel packets (obviously remove them before serving) to help absorb any excess moisture. Hope this helps!
My boyfriend is allergic to eggs and I have really been wanting to alter a pavlova recipe to use aquafaba (chickpea water). I will have to try that method with this one because YUM.
Thanks!! I still haven’t experimented with aquafaba, but have heard great things. Let me know if you try it!
One of these days I’m going to work up the nerve to make a pavlova. Really. It’s going to happen. This is just so gorgeous!
Ugh, it’s SO dreary here too! I first discovered pavlova when I studied abroad in Australia, so I’ve been itching to try my hand at one. This one is gorgeous! xo
Looks perfect for Easter dessert!
Happy to be done with your Whole30 I see? 😀 This looks absolutely striking!
This is a showstopper! I made it for my brother’s birthday and it was delicious as well as beautiful!
Thanks so much Katherine!! 🙂