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Pavlova with vanilla whipped cream, lemon and passionfruit curd, and fresh mint.
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Pavlova with Lemon & Passionfruit Curd

Pavlova with Lemon & Passionfruit Curd is the perfect spring and summer dessert to serve to a crowd. Crisp meringue is topped with a delicious lemon and passionfruit curd and fluffy vanilla whipped cream, creating a perfect balance of flavours and textures.
Course Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Keyword butter, lemon, Meringue, Passionfruit, Summer, Vanilla, Whipping cream, White sugar
Prep Time 30 minutes
Cook Time 2 hours
Resting Time 8 hours
Servings 8 people
Author Ashley

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.