How to Make: Classic Pavlova Recipe | with Lemon Curd, Berries & Whipped Cream! The BEST Recipe!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is lower in calories, while brown sugar is often cheaper than white sugar.

Preheat oven to 200°F.

Separate egg yolks from egg whites, saving yolks for lemon curd.

Add egg whites to a clean stand mixer bowl and add lemon juice and vanilla extract.

Ensure mixing bowl is squeaky clean by rinsing with white vinegar and washing with degreasing soap.

Mix 2 cups of ultrafine baker's sugar with 1 tablespoon of cornstarch and 1 teaspoon of cream of tartar.

Add sugar mixture slowly to egg whites, about 1 tablespoon at a time, while mixing on medium speed for 8-10 minutes until stiff peaks form.

Shape meringue into an 8-inch circle on a lined baking sheet, creating a well in the center.

Optionally pipe meringue kisses on top using a pastry bag and Ateco tip number 847.

Bake meringue at 200°F for 1.5 hours, then turn off oven and let cool inside for 2-3 hours without opening the oven.

Whip 1 cup of chilled heavy cream with 1/2 teaspoon vanilla extract and 1/2 cup confectioners sugar for 3-4 minutes until stiff peaks form.

Assemble the pavlova by spreading whipped cream over the cooled meringue, adding spoonfuls of lemon curd, and topping with fresh berries and mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens