Berry Lemon Layered Pavlova
Layers of meringue filled with whipped cream, lemon curd cream, mixed berry compote and fresh berries
Equipment
Ingredients
Lemon Curd Cream
- ½ cup (99g) granulated sugar
- 2 teaspoons lemon zest
- 2 large eggs
- 6 tablespoons lemon juice
- 10 tablespoons (141g) unsalted butter, room temperature
Pavlova Layers
- 6 large (210g) egg whites, room temperature
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon cream of tartar
- 1 ½ cups (297g) granulated sugar
- 1 teaspoon pure vanilla extract
Mixed Berry Compote
- 1 ½ cups (180g) mixed berries
- 1 ½ tablespoons granulated sugar
- 1 teaspoon lemon juice
Whipped Cream
- 1 cup (227g) heavy whipping cream
- 2 tablespoons powdered sugar
- 2 cups (300g) fresh mixed berries (hull and halve strawberries)
Instructions
Make the Lemon Curd Cream.
- Make the lemon curd cream first so that it has time to chill. Set a fine mesh strainer over the container of a blender.
- Combine the sugar and the lemon zest in a medium saucepan. Rub the sugar and zest together between your fingers until the sugar is moist, clumpy, and very aromatic.
- Whisk in the eggs. Whisk in the lemon juice.
- Place the saucepan over medium-low heat. Cook, whisking contantly until the mixture reaches 180F on an instant read thermometer. The curd will start to thicken and leave tracks before it reaches 180F.
- Remove the curd from the stove and immediately strain the mixture in the strainer over the blender container. Discard the zest and any curdled egg.
- Let the curd rest at room temperature in the blender container, stirring occasionally, until it cools to 140F. This can take about 10 minutes.
- Place the lid on the blender and turn on high. Remove the lid and add the butter, a couple tablespoons at a time.
- Once all the butter has been added, place the lid back on, and keep blending for 2-3 minutes to get perfectly creamy, light and airy lemon curd cream.
- Pour the cream into a storage container and press a piece of plastic wrap against the surface to prevent a skin from forming. Chill the cream for at least 3 hours or overnight.
Make the pavlova layers.
- Preheat the oven to 250F. Line a baking sheet with parchment paper and draw three 8-inch circles on the parchment paper. (I traced 8-inch cake pans.)
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy.
- Add the salt and cream of tartar.
- Increase the mixer speed to medium-high and beat the whites to soft peaks.
- While continuing to beat the egg whites, gradually add the granulated sugar (a couple tablespoons at a time) and beat until glossy and stiff peaks form.
- Divide the meringue evenly between the three circles. Use an offset spatula to spread the meringue evenly to the edges of the circles.
- Bake for 35-40 minutes, or until the meringues are dry and crisp on the outside and the edges can be lifted off the sheets. They should still be marshmallow-like on the inside.
- Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavlova layers to cool completely in the oven.
Make the mixed berry compote.
- Place the berries, sugar and lemon juice in a small saucepan over medium-low heat.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Once boiling, reduce the heat to medium. Use a wooden spoon or a potato masher to muddle and mash the fruit.
- Continue cooking, stirring often, until the compote has reduced to about half its volume, about 5 minutes.
- Remove from the heat. Cool completely.
- Compote can be stored in an airtight container in the refrigerator for up to a week.
Make the Whipped Cream.
- In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
Assemble the layered pavlova.
- Carefully peel one of the meringue layers off of the parchment paper and place on a serving plate. Be careful as the layers are delicate.
- Top with ⅓ of the whipped cream.
- Top with ⅓ of the lemon curd cream.
- Swirl in ⅓ of the mixed berry compote.
- Sprinkle with a mixture of blackberries, raspberries, blueberries, and stawberries.
- Place the second layer of meringue on top.
- Top with another ⅓ of the whipped cream, lemon curd cream, and mixed berry compote. Sprinkle with a mixture of fresh berries.
- Top with the last layer of meringue.
- Top with the remaining whipped cream, lemon curd cream, and mixed berry compote. Sprinkle with the remaining fresh berries.
- The pavlova should be served immediately, or refrigerated for up to 4 hours.
Notes
Lemon Curd Cream recipe adapted from Baking: From My Home to Yours by Dorie Greenspan.
Tried this recipe?Let us know how it was!