Raspberry Lemon Pavlova
Calories: 24
Adjust Servings Here: 6 servings
Description
Crisp meringue shell, silky lemon curd, fluffy whipped cream, and a juicy raspberry compote — all crowned with fresh berries, lemon wedges, and mint. The raspberry lemon pavlova is light, bright, and totally irresistible.
Ingredients
For the Meringue:
- 4 large Egg whites (room temperature)
- 1 cup (200 g) Caster sugar
- 1 tsp Cornstarch
- 1 tsp White vinegar or lemon juice
- 1 tsp Vanilla extract
For the Lemon Curd:
- 3 large Egg yolks
- ½ cup (100 g) Granulated sugar
- ¼ cup (60 ml) Fresh lemon juice
- 1 tbsp Lemon zest
- ¼ cup (60 g) Unsalted butter cubed
For the Raspberry Compote:
- 1½ cup (180 g) Fresh or frozen raspberries
- 2 tbsp Sugar adjust to taste
- 1 tsp Lemon juice
- 1 tsp Cornstarch mixed with 1 tbsp water (for thickening)
For the Whipped Cream:
- 1 cup (240 ml) Double cream (heavy cream) Heavy cream
- 2 tbsp Powdered sugar
- 1 tsp Vanilla extract
Toppings:
- Fresh raspberries
- Fresh blueberries
- Thin lemon wedges
- Fresh mint leaves
Instructions
- Oven & Template: Preheat your oven to 120°C (250°F) fan or 130°C (265°F) conventional. Line a baking tray with parchment and draw a 20cm (8-inch) circle as a guide.
- Make the Meringue Base: In a clean, grease-free bowl, whisk egg whites until soft peaks form. Gradually add the sugar, a tablespoon at a time, whisking to stiff, glossy peaks. Rub a bit between your fingers — if it still feels gritty, keep whisking. Gently fold in the cornflour, vinegar (or lemon juice), and vanilla. Pile the meringue onto your parchment circle, shaping it into a dome with slightly higher edges (to hold all the toppings later).4 large Egg whites, 1 cup Caster sugar, 1 tsp Cornstarch, 1 tsp White vinegar or lemon juice, 1 tsp Vanilla extract
- Bake Pavlova: Bake for 1 hour 15 minutes. Then switch off the oven and let the meringue cool completely inside with the door ajar — this prevents cracking.
- Make the Lemon Curd: In a saucepan, whisk egg yolks, sugar, lemon juice, and zest until smooth. Stir constantly for 8–10 minutes, until thick enough to coat the back of a spoon. Remove from heat and whisk in the butter, one cube at a time. Press through a sieve into a clean bowl for a super silky finish. Cover with plastic wrap touching the surface to prevent skin from forming and chilling.3 large Egg yolks, ½ cup Granulated sugar, ¼ cup Fresh lemon juice, 1 tbsp Lemon zest, ¼ cup Unsalted butter
- Make the Raspberry Compote: Combine raspberries, sugar, and lemon juice in a small saucepan. Simmer on low for 5–8 minutes until the berries break down and the compote thickens slightly. Stir in your cornstarch slurry and simmer for 1–2 minutes more. Let cool completely.1½ cup Fresh or frozen raspberries, 2 tbsp Sugar , 1 tsp Lemon juice, 1 tsp Cornstarch mixed with 1 tbsp water
- Whip the Cream: Beat the cream, icing sugar, and vanilla to soft peaks. Chill until needed.1 cup Double cream (heavy cream), 2 tbsp Powdered sugar, 1 tsp Vanilla extract
- Assembly: Place your cooled meringue on a serving plate. Dollop or pipe the whipped cream into the center. Spoon a generous layer of lemon curd over the whipped cream. Drizzle raspberry compote on top—let it generously over the sides. Scatter fresh raspberries and blueberries. Garnish with thin lemon wedges and sprigs of mint.Fresh raspberries, Fresh blueberries, Thin lemon wedges, Fresh mint leaves
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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