Welcome to farmhouse harvest! Today, I’m sharing my favorite recipe for strawberry season…. Strawberry Pavlova with Lemon Curd! This is a heavenly pavlova (a perfect méringue) featuring fresh strawberries and homemade lemon curd. This dessert never fails to impress!
This strawberry pavlova is an exquisite dessert that is as beautiful as it is delicious. A stunning meringue base with a crisp and golden exterior, delicately cradling a soft and marshmallow-like center. The pavlova is generously adorned with a cloud of fluffy whipped cream, creating a creamy and luxurious base for the other flavors to shine.
The star of the show is the homemade lemon curd, a vibrant and tangy delight. It adds a burst of zesty freshness, complementing the sweetness of the pavlova and the cream perfectly. The lemon curd swirls gracefully with the cream, creating a visually stunning marbled effect.
The Jewl of Pavlova
But let’s not forget the true jewel of this pavlova – the fresh strawberries! They are the crowning glory, arranged artfully on top of the cream and lemon curd. These vibrant, ruby-red berries glisten enticingly, inviting you to take a bite. Each slice reveals the juicy and sweet nature of the strawberries, their natural flavor enhancing the overall dessert experience.
The combination of textures is exceptional. The light and airy pavlova base provides a delightful crunch that gives way to a soft and pillowy interior. As you take a bite, the flavors harmonize beautifully, the sweetness of the meringue and cream intertwining with the tartness of the lemon curd and the natural sweetness of the strawberries.
This strawberry pavlova is not just a dessert; it is an edible work of art! It captures the essence of summer with its vibrant colors, fresh flavors, and exquisite presentation. Indulging in this pavlova is a sensory experience that will leave you craving more, savoring each spoonful and creating lasting memories with every bite.
How to Make Strawberry Pavlova with Lemon Curd
First, gather these ingredients: 4 large egg whites, 1 cup of granulated sugar, 1 teaspoon of cornstarch, 1 teaspoon of white vinegar, 1 teaspoon of vanilla extract, 1 cup of heavy cream, 1 tablespoon of powdered sugar, fresh strawberries (sliced), and the ingredients for the homemade lemon curd, which I’ll guide you through.
Let’s start with the pavlova. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper, making cleanup a breeze.
Now, it’s time to work with the egg whites. In a clean mixing bowl, I beat them on medium speed until soft peaks form, creating a cloud-like texture. Gradually, I add the granulated sugar, one tablespoon at a time, ensuring it fully dissolves while keeping the mixture glossy and thick.
To stabilize the pavlova, I gently fold in the cornstarch, white vinegar, and vanilla extract. This step ensures a perfectly crisp and tender pavlova that will melt in your mouth.
Carefully spoon the mixture onto the prepared baking sheet, shaping it into a round with slightly raised edges. Into the oven it goes, but don’t forget to immediately reduce the temperature to 250°F (120°C). This slow baking process keeps the pavlova’s exterior dry and crisp while maintaining a soft, marshmallow-like center. It takes about an hour to achieve this delightful balance.
While Pavlova Cools
While the pavlova cools, let’s prepare the star of the show: the homemade lemon curd. In a heatproof bowl, I whisk together 3 large eggs, 3/4 cup of granulated sugar, freshly squeezed lemon juice, and the zest of one lemon. Placing the bowl over a pot of simmering water, I whisk the mixture constantly until it thickens and coats the back of a spoon. It takes around 8-10 minutes for this tangy and velvety lemon curd to come to life.
Once the lemon curd has cooled and thickened further in the refrigerator, we move on to the final steps. In a separate mixing bowl, I whip the heavy cream and powdered sugar until it forms stiff peaks. This fluffy cloud of sweetness will complement the pavlova perfectly.
Now, it’s time to assemble our pavlova masterpiece. With care, I transfer the cooled pavlova to a beautiful serving plate. In the center, I generously spread the whipped cream, creating a smooth and luscious base. Next, I spoon dollops of the homemade lemon curd on top, creating a delightful contrast of flavors. With a gentle swirl, the cream and curd come together harmoniously.
Finally, I crown the pavlova with freshly sliced strawberries, their vibrant red hue adding a touch of elegance. As they cascade over the cream and lemon curd, this dessert becomes a true feast for the eyes.
Now, it’s time to gather your loved ones around the table and enjoy this heavenly pavlova. Indulge in the delightful combination of textures and flavors, savoring each bite. This dessert is not just a treat; it’s a reflection of the care and love I put into creating memorable moments for my family and friends.
Strawberry Pavlova Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- Fresh strawberries (sliced) for topping
- Homemade lemon curd (recipe below)
For the homemade lemon curd:
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1/4 cup unsalted butter, cubed