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 are doing dessert today! Are you as excited about this as I am? I have had this lemon pavlova recipe sitting in my pocket for months. It's full of assorted berries and the loveliest (and simplest ) lemon whipped cream filling. I can not help myself, although I moved to summer with this dessert and kind of skipped. We are currently experiencing the most dreary week here in Chicago, and this pavlova recipe is my solution to the gloom. Bonus? This pavlova will make an exceptional addition!
Recipe adapted from HERE
#BERRY #PAVLOVA WITH #LEMON WHIPPED CREAM
INGREDIENTS
MERINGUE:

  •  4 large egg whites, room temperature
  •  pinch of kosher salt
  •  1 cup fine caster (or granulated) sugar
  •  ½ teaspoon pure vanilla extract
  •  2 teaspoons cornstarch
  •  1 teaspoon freshly squeezed lemon juice
LEMON BERRY FILLING:
  • 1 and ¼ cup heavy whipping cream, cold
  • 3 tablespoons good quality, store-bought lemon curd (*I prefer Wilkon & Sons or Stonewall Kitchen) or homemade lemon curd
  • 1 teaspoon freshly squeezed lemon juice
  • zest of 1 lemon
  • roughly 2 cups fresh mixed berries (raspberries, blueberries, blackberries, and red currants, if available)
  • confectioner’s sugar, for garnishing (optional)
INSTRUCTIONS
  1. Prepare the Meringue Shell: Preheat your oven to 275 degrees Fahrenheit Using a Stand in the center position.
  2. Line a sheet pan with parchment paper. Trace a 8-inch diameter circle on the parchment paper (having a 8-inch cake pan or pan ) with a pencil. So the pencil side is facing down flip the paper over.
  3. Put the egg whites and salt in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over medium speed about 3 minutes, until the egg whites until soft peaks form. Increase the speed to high. Add the sugarsprinkling it one tablespoon at a time, and continue beating for about 3 minutes. Scrape the base of the bowl and continue to whisk over significant speed until peaks are reached by the mixture and is another 3 to 5 minutes, shiny.
  4. Add the vanilla extract, cornstarch, and lemon juice, and whisk at high speed for a further minute until well blended. Fold using a spatula to make sure that of the ingredients are incorporated.
  5. Using a spatula, gently transfer the meringue into the middle of this ring on the parchment-lined sheet pan. With a small offset spatula or knife, smooth the meringue to a disc using the edges of the circle as a guide. Use the spatula to make a dip at the centre to hold berries and the cream. The meringue should be approximately about 2.5 to 3 inches tall.
  6. Bake the meringue until crisp, pale in colour, and dry to touch, approximately 1 hour and 15 minutes. Bake it, if the meringue isn't dry or crisp to touch. Switch the oven off and use a spoon to prop the oven door open. Permit the meringue to cool completely in the oven, about 1 to 1.5 hours. It have a cracked look, dry to touch, and needs to be crisp.
  7. Prepare the lemon berry filling: Before serving, put the chilly cream in a clean bowl of a stand mixer, fitted with a whisk attachment -- or rather, use a hand-held mixer. Beat, beginning at a very low speed until peaks are reached by it and gradually increasing to high. With a spatula, fold in lemon juice, lemon zest, and the lemon curd.
  8. Carefully move the meringue shell into a flat serving dish; meringues are extremely fragile, so you might choose to use the parchment paper to do this or rather, serve it on the sheet pan. If using, the meringue with the curd cream, followed by the berries, and dust with powdered sugar.
  9. Serve in big scoops. Pavlova is best enjoyed the day it's baked, as moisture will be gained by meringue and lose its crispness with time; leftovers stored in the fridge for up to two days and can be covered with plastic wrap.

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