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Pavlova with Lemon Curd and Blue and Black Berries Recipe

Looking for an easy PAVLOVA WITH LEMON CURD AND Blue and Black BERRIES recipe? Learn how to make PAVLOVA WITH LEMON CURD AND Blue and Black BERRIES using healthy ingredients.


Submitted by holly416

Makes 12 servings



The ruffly white meringue called a Pavlova is all about sublime textures. Here, the crunchy yet marshmallowy meringue meets silky lemon curd, juicy ripe berries, and billows of whipped cream. Virtually the national dish of Australia, the dessert is claimed by New Zealand as well; it was named for the Russian prima ballerina Anna Pavlova, who toured both countries in 1926. The inspiration for this recipe came from food stylist (and New Zealander) Toni Brogan.

Recipe Ingredients for PAVLOVA WITH LEMON CURD AND Blue and Black BERRIES

1 cup granulated sugar
1 tablespoon cornstarch
3 large egg whites
3 tablespoons cold water
1 teaspoon distilled white vinegar
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

Recipe Directions for PAVLOVA WITH LEMON CURD AND Blue and Black BERRIES

  1. MAKE MERINGUE:

  2. Preheat oven to 300F 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.

  3. Whisk together superfine sugar and cornstarch in a small bowl.

  4. 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.

  5. Increase speed to medium-high and beat in sugar mixture 1 Tbsp at a time. After all sugar has been added, beat 1 minute more.

  6. Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).

  7. 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).

  8. Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

  9. MAKE LEMON CURD WHILE MERINGUE BAKES:

  10. Stir together sugar, cornstarch, and salt in a 2-qt 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.

  11. ASSEMBLE PAVLOVA:

  12. 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.

Categories

Dessert

Nutrition Facts
Serving Size 114.7g
Amount Per Serving
Calories
224
Calories from Fat
78
% Daily Value*
Total Fat
8.7g
13%
Saturated Fat
5.1g
25%
Trans Fat
0.0g
Cholesterol
76mg
25%
Sodium
70mg
3%
Potassium
37mg
1%
Total Carbohydrates
35.8g
12%
Dietary Fiber
1.7g
7%
Sugars
31.7g
Protein
1.9g
Vitamin A 7% Vitamin C 26%
Calcium 2% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in sodium
  • High in vitamin C
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • Very high in sugar
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