Best 8 Pavlova With Lemon Cream And Berries Recipes

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BERRY PAVLOVA WITH LEMON WHIPPED CREAM



Berry Pavlova with Lemon Whipped Cream image

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!

Provided by Laura / A Beautiful Plate

Categories     Fruit Desserts

Time 2h

Number Of Ingredients 12

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
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))

Steps:

  • 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.

Nutrition Facts : ServingSize 1 serving, Calories 322 kcal, Carbohydrate 62 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 107 mg, Fiber 2 g, Sugar 57 g, UnsaturatedFat 3 g

LEMON PAVLOVAS WITH BERRIES



Lemon Pavlovas with Berries image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h20m

Yield 12 meringues

Number Of Ingredients 12

4 egg whites, at room temperature
1 cup superfine baker's sugar
1/4 teaspoon sea salt
1/4 teaspoon cream of tartar
2 tablespoons lemon zest (from 2 large lemons)
1 cup fresh raspberries
1 cup fresh blackberries or blueberries, see Cook's Note
2 tablespoons sugar
1 tablespoon fresh lemon juice
1 cup mascarpone cheese, at room temperature
2 tablespoons sugar
1 teaspoon pure vanilla extract

Steps:

  • Pavlovas: Put an oven rack in the center of the oven. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a stand mixer fitted with the whisk attachment, beat the egg whites until thick, about 2 minutes. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the salt, cream of tartar and lemon zest. Increase the speed to high and beat until the mixture holds stiff peaks, about 3 to 4 minutes. Drop 8 (1/2) cupfuls of the mixture onto the prepared baking sheet about 2 inches apart. Using the back of a spoon make a 1 1/2-inch diameter well in the center of each meringue. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely in the oven for 2 hours. Store airtight in a plastic container for up to 1 week.
  • Berries: In a small bowl, toss together the berries, sugar and lemon juice. Refrigerate for at least 1 hour.
  • Cream: In a small bowl, mix together the cheese, sugar and vanilla until smooth.
  • Assembly: Put the meringues on small plates and spoon a dollop of the mascarpone cream into the wells. Top with the berries and serve.
  • Cook's Note: If using blueberries, gently mash them with a fork before mixing with the sugar and lemon juice.
  • Cook's Note: The meringue mixture can also be placed in a pastry bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.

PAVLOVA WITH LEMON CURD AND BERRIES



Pavlova with Lemon Curd and Berries image

Provided by Andrea Albin

Categories     Mixer     Berry     Egg     Dessert     Bake     Easter     Lemon     Spring     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 16

For meringue:
1 cup superfine granulated sugar
1 tablespoon cornstarch
3 large egg whites at room temperature 30 minutes
3 tablespoons cold water
1 teaspoon distilled white vinegar
For filling:
2/3 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/3 cup fresh lemon juice
1/2 stick unsalted butter
3 large egg yolks
2 teaspoons grated lemon zest
1 cup heavy cream
4 cups mixed berries

Steps:

  • Make meringue:
  • Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
  • Whisk together superfine sugar and cornstarch in a small bowl.
  • Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
  • Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.
  • Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).
  • Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
  • Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.
  • Make Lemon curd while meringue bakes:
  • Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.
  • Assemble Pavlova:
  • Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.

LEMON-CREAM PAVLOVA WITH BERRIES



Lemon-Cream Pavlova with Berries image

Be sure to take a picture of this stunning dessert before you dive in spoon-first. This fluffy meringue pavlova is piled high with lemon-cream and fresh raspberries.

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 15

6 egg whites
0.25 teaspoon cream of tartar
1.5 cup sugar
3 teaspoon vanilla
1 tablespoon cornstarch
1 cup heavy cream
1 tablespoon sugar
1 Lemon Curd or one 10-oz. jar lemon curd
Fresh raspberries
Finely chopped pistachio nuts (optional)
3 lemons
0.5 cup sugar
1 tablespoon cornstarch
3 egg yolks, lightly beaten
0.25 cup butter, cut up

Steps:

  • In an extra-large bowl allow egg whites to stand at room temperature 30 minutes. Meanwhile, line a baking sheet with parchment paper. Draw a 9-inch circle on paper; invert paper on baking sheet.
  • Position baking rack in center of oven. Preheat oven to 250°F. For meringue, add cream of tartar to egg whites. Beat with a mixer on medium until soft peaks form (tips curl). Add 1 1/2 cups sugar, 1 Tbsp. at a time, beating on high until stiff peaks form (tips stand straight). Beat in 2 tsp. of the vanilla. Sift cornstarch over beaten egg whites; fold in gently.
  • Using a large spoon, spread meringue over circle on paper, building up edges slightly to form a shell. Bake 1 1/2 hours (do not open door). Turn off oven; let meringue stand in oven with door closed 1 hour.
  • Meanwhile, for topping, in a chilled large bowl beat cream, 1 Tbsp. sugar, and remaining 1 tsp. vanilla with chilled clean beaters on medium until stiff peaks form (tips stand straight). Fold in Lemon Curd.
  • Lift meringue shell off paper and transfer to a plate. Spread with topping and sprinkle with raspberries and, if desired, pistachios. Lemon Curd
  • Finely shred peel from 2 lemons and juice all of the lemons. In a small saucepan stir together the sugar and cornstarch; stir in lemon peel and juice. Cook and stir over medium heat until thickened and bubbly. Stir half of the mixture into the egg yolks. Return mixture to saucepan. Cook and stir until just bubbly. Cook and stir 2 minutes more. Remove from heat. Strain through a fine mesh sieve into a small bowl. Gradually add butter pieces, stirring after each addition until melted. Cover surface with plastic wrap and chill at least 45 minutes.

Nutrition Facts : Calories 273 kcal, Carbohydrate 38 g, Cholesterol 79 mg, Protein 3 g, SaturatedFat 7 g, Sodium 66 mg, Sugar 36 g, Fat 12 g, UnsaturatedFat 4 g

PAVLOVA WITH LEMON CREAM AND BERRIES



Pavlova With Lemon Cream and Berries image

Make and share this Pavlova With Lemon Cream and Berries recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 13h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup sugar
1 tablespoon cornstarch
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1 pinch salt
1/4 teaspoon vanilla extract
parchment paper
1 (10 ounce) jar lemon curd
1/3 cup sour cream
mixed berry (can add or sub mango, kiwi, strawberry, etc.)
fresh lemon zest

Steps:

  • Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 tablespoons at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
  • Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
  • Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
  • Spoon lemon mixture into center of meringue, and top with fruit. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish with zest, if desired.

PAVLOVA WITH BERRIES AND LEMON CURD WHIPPED CREAM



Pavlova with Berries and Lemon Curd Whipped Cream image

Provided by Antonia Lofaso

Categories     dessert

Time 3h45m

Yield 6 servings

Number Of Ingredients 13

250 grams egg whites, at room temperature
250 grams granulated sugar
125 grams powdered sugar
Large pinch fine sea salt
1/2 cup lemon juice plus zest from 2 lemons
8 large egg yolks
1 cup granulated sugar
1/4 vanilla pod, seeds scraped
10 tablespoons cold unsalted butter, cubed
Pinch fine sea salt
1 quart cold heavy cream
2 cups mixed berries, like raspberries and blueberries, for serving
Powdered sugar, for dusting

Steps:

  • For the pavlova: Preheat the oven to 200 degrees F and line 2 sheet trays with silicone pads.
  • Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk just to break up the egg. Add the granulated sugar and mix on medium until it holds stiff peaks. Add the powdered sugar and salt and whisk on medium-high to tighten, about 1 minute. Scrape the bowl down with a spatula and whisk on high for 30 seconds just to make sure it's even in texture with glossy hard peaks.
  • Put the mixture into a disposable pastry bag and snip off the top inch. Pipe the egg white mixture on the lined sheet trays in six 3- to 4-inch filled-in circles, as if you are putting icing on top of a cupcake. Create a well on each pavlova using the bottom of a spoon, then bake until the pavlovas are hard to the touch, about 2 hours. Allow to cool completely at room temperature on a wire rack before serving.
  • For the lemon curd whipped cream: Meanwhile, put the juice, zest, yolks, granulated sugar and scraped vanilla seeds into a medium pot. Turn the heat on medium-high and cook, constantly stirring with a rubber spatula in a figure 8 motion until it coats the back of a spoon, about 10 minutes. Stir in the butter, salt and 1 cup cream until completely combined. Remove from the heat and pour through a fine mesh strainer into a shallow dish. Allow to cool for a minute or two before covering with plastic wrap, touching the curd to prevent a skin from forming. Put the dish in the refrigerator and allow to cool completely, about 30 minutes.
  • Whip the remaining 3 cups cream to medium peaks in the bowl of a stand mixer fitted with a whisk attachment. Fold the cooled lemon curd into the whipped cream and keep cold until ready to assemble.
  • When ready to serve, place the lemon curd whipped cream in a pastry bag and snip off just the top 1/2-inch. Put 1 small dollop on each serving plate. Place a pavlova on top and lightly press down into the lemon cream to prevent it from sliding. Pipe 1 large dollop of lemon curd whipped cream into the center of the pavlova where you created the well. Garnish with the berries on top of the whipped cream and on the plate, giving it a natural look, rather than an overly plated look. Dust with the powdered sugar.

LEMON BLUEBERRY PAVLOVA



Lemon Blueberry Pavlova image

My favorite way to enjoy lemon meringue is with pavlova. The meringue base cools and dries out slowly, creating a crispy, crunchy crust on the outside which contrasts beautifully with a soft, sticky center. Topped with an intense lemon curd filling, fresh blueberries, and a homemade blueberry sauce, this dessert takes a little bit of time to make but is also simple and easy to pull off!

Provided by Chef John

Time 5h

Yield 6

Number Of Ingredients 17

½ cup unsalted butter
4 large eggs
2 tablespoons lemon zest
1 pinch salt
½ cup white sugar
¼ cup lemon juice
cooking spray
1 tablespoon cornstarch
1 cup white sugar
1 pinch cream of tartar
2 teaspoons lemon juice
¼ teaspoon pure vanilla extract
1 cup blueberries
2 tablespoons white sugar
½ cup cold water
½ cup fresh blueberries, or more to taste
1 sprig fresh mint

Steps:

  • Prepare lemon curd filling: Cut butter into small pieces and set aside.
  • Separate eggs, placing yolks in a heat-proof bowl and whites in glass, metal, or ceramic bowl. Cover egg whites and leave on the counter to come to room temperature for the meringue.
  • Add lemon zest, salt, sugar, and lemon juice to egg yolks. Whisk until thoroughly combined.
  • Add 1 to 2 inches water to a saucepan over low heat; bring to a simmer. Place bowl of filling over the simmering water. Cook, stirring constantly with a spatula, until mixture is very hot to the touch and thick enough to coat the back of a spoon, 10 to 15 minutes.
  • Stir in butter, 3 or 4 pieces at a time, waiting until butter has melted before each addition. Remove from the heat and pour filling into a bowl to cool, about 15 minutes. Lay plastic wrap on top of the filling, pressing down so it doesn't develop a skin, and place in the refrigerator until well chilled, 2 to 3 hours.
  • Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner, such as Silpat®. Lightly spray with cooking spray.
  • Begin meringue: Mix cornstarch into sugar and set aside.
  • Add cream of tartar, lemon juice, and vanilla to the reserved egg whites. Whisk with a large whisk until very soft peaks form, about 3 minutes. Whisk in sugar mixture, 2 tablespoons at a time, whisking about 1 minute between each addition, until incorporated. When all sugar mixture has been added, continue to whisk until relatively stiff peaks form and whites are firm enough to hold their shape.
  • Use 2 spoons or a piping bag to transfer whites onto the prepared baking sheet, forming a ring of dollops about 8 or 9 inches across. Fill in the middle with meringue, then go back around the edges adding more meringue to build up the outside edge.
  • Bake in the center of the preheated oven for exactly 1 hour. At 1 hour, turn off the oven and crack the door. Let meringue sit in the oven until its cooled completely, about 1 hour.
  • Meanwhile, prepare blueberry sauce: combine 1 cup blueberries, sugar, and water in a saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until blueberries collapse and liquid thickens, about 10 minutes.
  • Remove from the heat and pass through a fine mesh strainer. Place in the refrigerator until fully chilled, about 45 minutes.
  • Very carefully transfer cooled meringue to a serving platter using 2 large spatulas if necessary; you may get some cracks but that's okay. Use a spoon to crack the center a bit to make room for the filling.
  • Fill the center with chilled lemon curd filling. Place remaining blueberries over top and drizzle with blueberry sauce. Garnish with mint.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 62.4 g, Cholesterol 164.7 mg, Fat 18.8 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 10.8 g, Sodium 76 mg, Sugar 58.4 g

SUNSET PAVLOVA WITH SWEET VINEGAR AND ROSEMARY



Sunset Pavlova With Sweet Vinegar and Rosemary image

A Pavlova is among the best desserts to serve at a dinner party, as it brings the wow factor but is also very forgiving. If the meringue cracks in places, you don't need to fuss as you'll be covering it with cream and fruit. You can play with the flavoring of the cream and change up the fruits. If you can't find kumquats, feel free to swap them out for muscat or green seedless grapes, or an orange, peeled and sliced into rounds. You can make the meringue base up to two days in advance, as long as you let it cool completely before storing in an airtight container. Keep it in the coolest part of your kitchen, away from direct sunlight, to avoid any humidity.

Provided by Yotam Ottolenghi

Categories     dessert

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 18

7 ounces/200 grams egg whites (from 6 to 7 large eggs), at room temperature
1 3/4 cups plus 2 tablespoons/370 grams superfine (caster) sugar
2 teaspoons cornstarch
2 teaspoons apple cider vinegar
Scant ½ cup/100 milliliters orange juice
3 tablespoons/40 milliliters apple cider vinegar
4 fresh rosemary sprigs, plus 1 teaspoon chopped leaves, for serving
1/4 cup/50 grams superfine (caster) sugar
2 teaspoons lemon juice
1 1/4 cups/300 milliliters heavy whipping cream
Scant 1/2 cup/100 grams mascarpone
2 tablespoons plus 1 teaspoon/30 grams superfine (caster) sugar
8 cardamom pods, shells discarded and seeds finely crushed or ground
2 large ripe but firm nectarines
3 ripe but firm yellow or red plums
6 kumquats (or 1 orange, peeled and sliced into rounds, or additional muscat grapes)
1 cup/100 grams seedless muscat grapes
2 passion fruits, halved and insides scraped, or ¼ cup passion fruit purée

Steps:

  • Heat the oven to 350 degrees and line a large baking sheet with parchment paper.
  • Prepare the meringue: Add the egg whites to the base of a stand mixer with the whisk attachment in place and beat on medium-high speed until firm peaks form, 3 to 4 minutes. With the machine running, add the superfine sugar, a spoonful at a time, until the meringue is stiff and glossy, about 4 minutes more.
  • Use a spatula to gently fold the cornstarch and vinegar into the meringue until evenly mixed through. Transfer the meringue to your prepared baking sheet and use a spatula to spread it into an oblong shape that's roughly 14 inches long and 10 inches wide. Use your spatula to create spiky peaks across the surface of the meringue for a more rustic look.
  • Place the meringue in the oven, then immediately turn the temperature down to 300 degrees Fahrenheit. Bake for 1 hour, until dry on the outside but chewy through the center. Leave to cool at room temperature, about 30 minutes. Don't worry if it cracks in places.
  • Meanwhile, make the syrup: Add the orange juice, vinegar, rosemary sprigs and superfine sugar to a small saucepan and place it over a medium-high heat. Bring to a simmer, then cook for 6 to 7 minutes, until reduced by about half. Off the heat, stir in the lemon juice and set aside to cool completely. It'll thicken to a maple syrup consistency as it cools.
  • Make the cream: Add all the ingredients to the bowl of a stand mixer with the whisk attachment in place. Beat on medium-high speed until soft-medium peaks form, 1½ to 2 minutes. Refrigerate until ready to use.
  • Prepare the fruit topping: Use a mandoline to finely shave one side of the nectarine to get very thin rounds until you hit the pit, then shave the opposite side. Chop off the narrower ends and save these to snack on. Repeat with the plums. Set both aside on a large plate, separately. Use a small serrated knife to finely slice the grapes and the kumquats into thin rounds of around the same thickness. Set the sliced kumquats on the same plate, discarding the pits.
  • To assemble, use the parchment paper to help you transfer the meringue to a large serving platter or board. (Alternatively, you can serve it right from the sheet pan.) Top the cooled meringue with the cream by dolloping and spreading it across the meringue using the back of a spoon, leaving a 1-inch gap from the edges. Artfully top with the nectarines, plums, grapes and kumquats. Dot with the passion fruit. Remove the rosemary sprigs from the syrup and place these on top of the fruit then pour the syrup all over the fruit. Lastly, sprinkle with the extra chopped rosemary. Serve right away, or within the hour, as the meringue will soften as it sits.

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