THE BEST PAVLOVA DESSERT RECIPE: This easy pavlova is topped with fresh berries, lemon curd & cream!

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.

Start with egg whites in a mixing bowl.

Add distilled white vinegar to stabilize the meringue and maintain color.

Begin whisking the egg whites on low speed to break them up.

Gradually add granulated sugar early to avoid deflating the meringue later.

Scrape down the sides of the bowl to ensure all sugar dissolves.

Whisk until stiff peaks form and lines are visible in the mixture.

Add vanilla extract and fold it in gently to avoid over-whipping.

Fold in cornstarch as a stabilizer for the meringue.

Shape the meringue into a large circle on a baking sheet lined with parchment paper, creating a flat top and a divot in the center.

Preheat the oven to 200°F (93°C).

Bake the meringue for 40 minutes, then turn off the oven and let it sit for an additional hour to cool.

Check if the pavlova is done by gently tapping it to see if a soft skin has formed.

Let the pavlova cool completely at room temperature before serving.

Prepare the fresh fruits by slicing strawberries and adding them to a bowl with blackberries and blueberries.

Macerate the berries with sugar and a squeeze of fresh lemon juice to create a juicy sauce.

Place the pavlova on a cake stand or large plate.

Spread lemon curd inside the pavlova using a piping bag.

Dollop whipped cream, lightly flavored with powdered sugar and vanilla extract, on top of the pavlova.

Top with the macerated berries, straining excess juice to avoid sogginess.

Cut and serve the pavlova, enjoying the contrast of textures and flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens