Mini Pavlovas with Lemon Curd and Berries
These mini pavlovas are light, crisp on the outside, and marshmallow-soft inside. Topped with tangy lemon curd, fresh berries, and mint, they’re an elegant yet easy dessert perfect for spring, showers, or afternoon tea.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup lemon curd
- 1 cup fresh berries (blueberries, blackberries, raspberries)
- Fresh mint leaves, for garnish
- Optional: whipped cream or Greek yogurt
Instructions
- Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
- In a clean, dry bowl, beat egg whites and salt to soft peaks. Gradually add sugar, 1 tbsp at a time, until stiff, glossy peaks form.
- Gently fold in cornstarch, vinegar, and vanilla.
- Spoon or pipe 8 small meringue rounds onto the baking sheet, creating a small indent in the center.
- Bake for 60–75 minutes until dry and crisp. Turn off oven, crack door, and let cool for 1 hour.
- Top cooled pavlovas with a spoonful of lemon curd, berries, and mint. Serve immediately.
Notes
- Store unfilled pavlovas in an airtight container for up to 2 days.
- Only top just before serving to maintain crispness.
- Use room temperature egg whites for best volume.
- Make them your own by swapping in whipped cream or different fruits.
Find it online: https://dishmio.com/mini-pavlovas-with-lemon-curd-and-berries/