Pavlova with Lemon & Passionfruit Curd
If I were asked to rank my top three desserts, pavlova would be number one, followed by tiramisu and crème brûlée. Pavlova is the perfect dessert for the spring and summer because it is light while still being decadent. There is simply nothing better than rounding out a delicious dinner with a nice slice of pavlova. This recipe is my take on a perfect spring pavlova—just in time for Easter!
While pavlova can be paired with many different things—whipped cream, seasonal fruits, and chocolate, to name a few—I believe pavlova’s perfect pairing is lemon curd. Full disclosure, I am a lemon curd fiend! If I could eat it every day, I would. For this recipe I decided to spice things up a bit with a lemon and passionfruit curd; think half lemon, half passionfruit, which is delicious!
Recipe Details
Ingredients for Pavlova with Lemon & Passionfruit Curd
For the Pavlova
- Egg whites
- White sugar
- White vinegar
For the Lemon & Passionfruit Curd
- Egg yolks
- Lemon zest and juice
- Passionfruits
- White sugar
- Butter
*Continue scrolling for the full recipe with measurements.
Tips and Tricks for Making Pavlova
If you’ve never made meringue before, which is the base of a pavlova, it may feel a bit daunting. I’m here to assure you that you can do it! I’ve been making pavlovas for years, and these are some of the best tips I’ve acquired for successful results:
- Use room temperature egg whites. Using egg whites that have come to room temperature will help them to whip up faster because the sugar is able to dissolve quicker at a higher temperature.
- Weigh your ingredients. With baking, weighing your ingredients is best for accuracy. For meringue, the general ratio of sugar to egg white is 1.5 to 1.6 grams of sugar per gram of egg white. Measuring your ingredients ensures the proper ratio of egg white to sugar, resulting in a fluffier and more stable meringue.
- Use the “finger test” to determine if you have whipped your meringue enough. The best way to determine if you have whipped your meringue enough is to use the finger test. Simply pinch a bit of meringue between your thumb and forefinger and then rub them together. If you feel any grit, the sugar has not fully dissolved, and the meringue needs to be whipped longer.
- Leave lots of time to let your meringue set. Letting your meringue cool slowly in the oven after baking helps it to properly set to reduce the likelihood of cracking and to achieve that perfect marshmallowy internal texture with a crisp shell by allowing the meringue to dry out slowly and evenly.
What to Serve with Pavlova
Pavlova is an incredibly versatile dessert, which is part of the reason I love it so much! Here are a few of my favourite toppings to serve with pavlova:
- Whipped cream
- Fresh, seasonal fruits
- Fresh mint leaves
- Shaved chocolate
- Freeze-dried berries
- Lemon and passionfruit curd
My Pavlova has cracked! What should I do?
Meringue is a delicate ingredient to work with, which means, unfortunately, sometimes it gets cracked. Minor cracks are no big deal and can often be covered up by toppings, but if you’ve had a major mishap and your meringue is in pieces, all is not lost! If your pavlova is in pieces, serve it Eton Mess style, using the lemon and passionfruit curd in place of the strawberries that are usually served in an Eton Mess.
How to Make Pavlova with Lemon & Passionfruit Curd
Make the Meringue
Preheat the oven to 300°F and line a half sheet pan (13 inches x 18 inches) with parchment paper.
Add the room temperature egg whites to either a mixing bowl or the bowl of a stand mixer, depending on whether you will be using an electric hand mixer or stand mixer.
Whip the egg whites on high for 4 to 5 minutes, or until stiff peaks begin to form.
Add the sugar one tablespoon at a time, spacing out each addition by 20 to 30 seconds. Once all the sugar has been added, whip for a further 6 minutes.
Add the white vinegar and whip for 4 more minutes.
Use the pinch test to check your meringue
To determine if your meringue is ready, you can use the pinch test. To do this, simply pinch a bit of meringue with your thumb and forefinger, then rub them together. If you can feel any grit, the sugar has not been incorporated enough, and you will need to whip the meringue for longer. The meringue is ready when you cannot feel any grit while conducting the pinch test.
Bake and Set the Meringue
Once the meringue has passed the pinch test, scoop it onto the prepared baking sheet, creating an even circle that is about 10 inches in diameter.
Using a baking or offset spatula, make gentle swooping motions along the sides of the meringues to create a tall, swooping edge.
Reduce the oven temperature to 230°F and bake the meringue for 2 hours.
Once the meringue has finished baking, turn off the oven and leave the meringue inside to cool for 8 to 12 hours. I like to bake my meringue the night before I plan on serving it so it can sit in the oven undisturbed overnight. Letting your meringue rest gives it time to properly set.
Prepare the Lemon & Passionfruit Curd
While the meringue is baking, make the lemon and passionfruit curd. To a medium saucepan, add the egg yolks, lemon zest, lemon juice, passionfruit pulp, and sugar. Bring to a simmer over medium-low heat, whisking constantly.
Allow to simmer for several minutes, whisking the entire time, until the curd has thickened. To check if the curd has thickened enough, you can dip the back of a spoon into it. If the curd coats the back of the spoon, it is ready.
Remove the curd from the heat and whisk in the cold, cubed butter until completely combined. Allow the curd to cool before transferring it to an airtight container to be stored in the fridge until you are ready to assemble the pavlova.
If you have extra curd left after assembly, it is amazing mixed in with some plain Greek or Skyr yogurt. Take my word for it!
Make the Vanilla Whipped Cream
Right before assembling the pavlova to be served, make the vanilla whipped cream. In a medium bowl, whip the cream and vanilla bean paste on high until light and fluffy. If you don’t have vanilla bean paste, you can use a 1/2 teaspoon of vanilla extract instead.
Assemble the Pavlova and serve!
Transfer the meringue from the baking sheet to a serving platter.
Add a layer of the lemon and passionfruit curd to the center of the meringue, topping it with a layer of fluffy vanilla whipped cream. Add a few more dollops of curd on top of the whipped cream, then the fresh mint and berries. Serve immediately.
More Delicious Dessert Recipes
If you loved this recipe, be sure to check out these other delicious desserts!
If you make this recipe, be sure to leave a comment or a recipe review! I love to hear from you. As always, if you make this recipe, be sure to tag me on Instagram so I can see your creations.
Happy spring, everyone!
xx
Ashley
Pavlova with Lemon & Passionfruit Curd
Equipment
- Electric mixer
- Half sheet pan
- Parchment paper
- Mixing bowls
Ingredients
Meringue
- 225 grams egg whites, at room temperature approximately 6 large egg whites
- 340 grams superfine white sugar
- 1 teaspoon white vinegar
Lemon & Passionfruit Curd
- 6 large egg yolks, at room temperature
- Zest of two lemons
- 1/2 cup lemon juice from approximately 2 lemons
- 1/2 cup passionfruit pulp from approximately 5 passionfruits
- 3/4 cup white sugar
- 1/2 cup cubed, cold butter
Vanilla Whipped Cream
- 1 cup whipping cream
- 1/4 teaspoon vanilla bean paste
To Serve
- Vanilla whipped cream
- Lemon & Passionfruit Curd
- Fresh mint leaves
- Fresh berries such as raspberries or blueberries
Instructions
For the Meringue
- Preheat the oven to 300℉. Line a rimmed half sheet pan with parchment paper and set aside.
- If using an electric hand mixer, add the room temperature egg whites to a large mixing bowl. If you are using a stand mixer, add the egg whites to the bowl of your mixer. Whip the egg whites on high speed for 4 to 5 minutes, or until stiff peaks begin to form.
- Add the sugar one tablespoon at a time, allowing 20 to 30 seconds between each addition. Once all the sugar has been added, whip for a further 6 minutes.
- Add the white vinegar to the meringue and whip for a further 4 minutes. Check that the sugar has been fully incorporated using the pinch test: pinch a bit of meringue between your thumb and forefinger, then rub your fingers together. If you can feel any grit, the meringue needs to be whipped for longer.
- Scoop the meringue onto your prepared baking sheet, spreading it out into an even circle that is about 10 inches in diameter. Using an offset spatula or a baking spatula, make gentle swooping motions up the sides of the circle to create a tall, swooping edge.
- Reduce the oven temperature to 230℉ and bake the pavlova for 2 hours. Once it has finished baking, turn off the oven and leave the pavlova inside to set. You want to allow your pavlova 8 to 12 hours of setting time. I like to make mine the night before I plan on serving it and leave it to set overnight.
For the Lemon & Passionfruit Curd
- While the pavlova is baking, make the lemon & passionfruit curd. To a medium saucepan, add the egg yolks, lemon zest, lemon juice, passionfruit pulp, and sugar. Whisk well, then bring to a gentle simmer over medium-low heat, whisking constantly.
- Allow the curd to simmer, whisking the entire time, until it has thickened enough to coat the back of a spoon. Remove from the heat and whisk in the cubed butter until fully combined.
- Let the curd cool, then transfer it to an airtight container to be stored in the fridge until you are ready to assemble your pavlova.
For the Vanilla Whipped Cream
- Before assembling the pavlova, make the vanilla whipped cream. Add the whipping cream to a medium mixing bowl or the bowl of a stand mixer along with the vanilla bean paste. Using an electric hand or stand mixer, whip on high until light and fluffy.
Assemble the Pavlova
- Transfer the pavlova from the baking sheet to a serving platter. To the middle of the pavlova, add a layer of the lemon & passionfruit curd, followed by the vanilla whipped cream. Add a few dollops of curd on top of the whipped cream along with fresh mint and berries. Serve immediately.
