She Strengthens

Pavlova: A Light and Elegant Dessert

Named after the renowned Russian ballerina Anna Pavlova, this airy meringue cake is a masterpiece of textures and flavors. Popular in both Russia and Australia, pavlova consists of a crisp shell base with a marshmallow-like interior, topped with tangy lemon curd and fresh berries.

The Perfect Combination

Our version of pavlova is a symphony of flavors and textures. The lemon curd adds a tangy and creamy element, while the fresh berries provide a burst of sweetness and freshness. The meringue base is crispy on the outside and soft on the inside, making it a delightful contrast to the smooth whipped cream and curd.

Game Plan

If you prefer to use prepared lemon curd, you’ll need 1 cup for this recipe. This dish was featured as part of our Easter Desserts photo gallery.

Yield and Difficulty

Yield: 8 to 10 servings
Difficulty: Medium
Total time: About 45 minutes, plus chilling, baking, and cooling time

Ingredients

For the lemon curd:

• 4 large egg yolks (save the whites for the pavlova)
• 1/2 cup granulated sugar
• 1/4 cup finely grated lemon zest (from about 5 to 6 medium lemons)
• 1/3 cup freshly squeezed lemon juice (from about 3 to 4 lemons)
• 1/8 teaspoon fine salt
• 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, at room temperature

For the pavlova:

• 4 large egg whites with no traces of yolk, at room temperature
• Pinch fine salt
• 1 cup granulated sugar
• 2 teaspoons cornstarch
• 1 teaspoon distilled white vinegar
• 1/2 teaspoon vanilla extract

To assemble:

• 1 cup cold heavy cream
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups fresh berries, such as raspberries, blackberries, blueberries, or sliced strawberries

Instructions

Lemon Curd

1. Fill a medium saucepan with 1 to 2 inches of water and bring it to a simmer over high heat; reduce the heat to low and keep the water at a bare simmer.
2. Place all of the ingredients except the butter in a large heatproof bowl and whisk to combine.
3. Set the bowl over, but not touching, the simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, about 7 to 10 minutes.
4. Remove the bowl from the simmering water; whisk in the butter one piece at a time, waiting until each piece is completely melted and incorporated before adding another.
5. Strain the curd, pressing on the solids and scraping the extra curd clinging to the underside of the strainer into the bowl; discard the solids left in the strainer.
6. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until set and chilled, at least 3 hours.

Pavlova

1. Heat the oven to 250°F and arrange a rack in the middle.
2. Using a 9-inch round cake pan, trace a circle onto a piece of parchment paper with a pen or marker. Flip the paper over and place it on a baking sheet (the traced circle should be visible); set aside.
3. Place the egg whites and salt in the very clean, dry bowl of a stand mixer fitted with a clean, dry whisk attachment. Whisk on medium speed until the whites begin to lighten in color and only small bubbles remain, about 2 minutes.
4. Increase the speed to high and very slowly add the sugar in a thin, continuous stream. Whisk until firm, shiny peaks form, resembling marshmallow crème, about 3 minutes.
5. Remove the bowl from the mixer and sift the cornstarch through a fine-mesh strainer into the meringue. Drizzle with the vinegar and vanilla and fold them into the meringue with a rubber spatula until no streaks of vanilla remain, being careful not to deflate the whites.
6. Using the rubber spatula, pile the meringue into the center of the circle drawn on the parchment paper and smooth it to the edges of the circle to form a rough, even disk about 1 inch tall.
7. Bake until the meringue is firm to the touch but slightly soft in the middle, about 60 minutes. Remove from the oven, place the baking sheet on a wire rack, and let cool completely.

Assembly

1. Place the cream, sugar, and vanilla in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until soft peaks form, about 1 1/2 to 2 minutes.
2. Remove the bowl and, using a rubber spatula, fold the chilled lemon curd into the whipped cream, leaving big streaks of curd and whipped cream.
3. Pile the mixture into the center of the baked meringue and spread it to the edges.
4. Top with the fresh berries and serve the pavlova immediately.