Pavlova with Lemon Cream and Macerated Berries


Pavlova with Lemon Cream and Macerated Berries

Servings 8 Servings


  • Pavlova:
  • 6 egg whites, room temperature
  • cups white granulated sugar
  • 2 teaspoons cornstarch
  • ½ tablespoon white vinegar or lemon juice
  • ½ teaspoon vanilla extract
  • Lemon Whipped Cream:
  • 1 cup chilled heavy whipping cream
  • 2 tablespoons white granulated sugar
  • ½ teaspoon lemon zest
  • Berries:
  • 2 cups assorted fresh berries, blackberries, blueberries, raspberries, and strawberries
  • ¼ cup white granulated sugar
  • 2 tablespoons fresh lemon or orange juice


  • Preheat oven at 225˚ F.
  • Place parchment paper on a baking sheet, and trace 2 (6-8 inch circles).
  • Using a stand mixer, whisk the egg whites until soft peaks form. Slowly add in the sugar; continue whisking (8-10 minutes), until egg whites become stiff and the mixture is smooth and glossy.
  • Combine cornstarch, vinegar, and vanilla in a small bowl; gently fold slurry into the meringue mixture, until fully incorporated but do not over-mix, for about 5-6 seconds.
  • Flip parchment paper over (traced circles should be facing down towards the sheet pan). Spoon or pipe the meringue in the middle of each circle, then use a spoon to push outwards; creating a well with the meringue for the filling. Bake for 1 hour and 30 minutes. Turn the oven off without opening the door; let meringue sit in the oven for 2-3 hours or up to 8 hours (I like letting it sit overnight- the longer it sits the crispier the shell). Do not skip this step!
  • The outside will be dry and crisp and the inside will still be marshmallow soft.
  • Store pavlova shells at room temperature, in an airtight container for 3-5 days until ready to fill. Right before serving, top one shell with cream, and then stack the second shell on top. Cover with remaining cream and macerated berries. Enjoy!
  • Lemon Whipped Cream:
  • Place bowl, whisk and cream in the freezer for 5-10 minutes.
  • Combine all ingredients in a medium bowl. Using an electric mixer, beat to soft peaks.
  • Use immediately or cover tightly and chill in the refrigerator for up to 2 hours. If stored overnight, the cream will have to be re-whipped before serving.
  • Berries:
  • Combine berries with sugar and juice in a large bowl until sugar begins to dissolve.
  • Let the mixture sit at room temperature, tossing occasionally, until berries are juicy, 1-2 hours.