I was perfecting the art of making pavlova long before being diagnosed with celiac disease. It used to be a regular feature on our IF:Table menu each spring. Pavlova is a visually stunning dessert, with a crispy meringue shell that perfectly complements its sweet, marshmallow-like center. And let’s not forget generously drizzling nearly an entire jar of lemon curd on top – it takes the dessert to a whole new level!
This delightful dessert, accompanied by freshly whipped cream and an assortment of summer berries, is undeniably the perfect recipe for sharing with friends.
Before getting started, here a few tips for making pavlova:
1) While the recipe is fairly easy to make, the drying process takes several hours – you will want to plan ahead.
2) Parchment paper is required for this recipe to get the proper size and shape. Find a bowl that is 8″ across and trace it with a pencil on the parchment paper. Be sure to flip the paper around so that the pencil mark faces the pan.
3) Avoid opening the oven door until after the pavlova has baked for 75 minutes. Once baked, turn off the oven and prop open the door to allow the pavlova to cool inside.
I assure you, it’s worth the extra time to create this impressive dessert. (For those of you with celiac disease, Bonne Maman Lemon Curd features a gluten-free label.)
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Lemon Berry Pavlova
Ingredients
Method
- Preheat oven to 250℉. With a pencil, draw an 8-inch circle on a sheet of parchment paper large enough to fit a 13×18 sheet pan. Flip the sheet of parchment over so that the pencil mark faces the pan.
- In a small bowl, whisk together sugar and cornstarch. Set aside.
- In a second small bowl, add vanilla and vinegar. Set aside.
- Add egg whites and salt to a clean, dry mixing bowl (this is important for creating meringue). Using a whisk attachment, start at the lowest setting and gradually increase to medium-high. Beat egg whites until foamy (2-3 minutes).
- With the mixer running, gradually add the sugar mixture to the egg whites, one tablespoon at a time until incorporated. Add the vanilla mixture.
- Turn the speed up to high and whip until stiff peaks form (approximately 5 minutes).
- Scoop the meringue mixture out onto prepared pan, using the back of a large spoon to spread it to the edges of the circle. Make the center a little lower than the edges to eventually hold your toppings in place.
- Place into the oven and bake for 75 minutes until puffed and slightly cream-colored. Turn off the oven and slightly open the oven door. Let the pavlova cool completely in the oven (at least a couple of hours or overnight).
- Carefully remove pavlova from parchment and put on a large plate. Cover with plastic wrap until ready to serve (it can keep at room temperature for up to 3 days). Assemble the pavlova immediately before serving.
- Make whipped cream in a large mixing bowl by adding heavy cream and confectioner's sugar. Whisk until stiff peaks form.
- Carefully spread lemon curd on top of pavlova. Spoon whipped cream on top and spread with an offset spatula. Top with fresh berries. Serve immediately, storing any leftovers in the refrigerator.
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