Pavlova is one of the most delicate desserts ever. I love making this berry almond pavlova with lemon curd and I love eating it! Learning an easy pavlova recipe means you can make this impressive dessert whenever the mood hits. Plus it is a bonus that it is a gluten free dessert. If you are looking for a recipe for a dessert with fresh berries or an easy pavlova recipe, this is one to try!
This is a gluten-free dessert, so if you want a dessert with fresh berries but no gluten, this one is perfect. There’s no gluten in this pavlova with lemon curd but there is a whole lot of flavour!
What Ingredients Go Into Berry Almond Pavlova?
You don’t need many ingredients to make this easy pavlova recipe. As well as egg whites, sugar and cornstarch, you’ll need lemon juice and almond extract for flavour. Some whipped cream makes a great garnish, along with some mint leaves and fresh berries.
History of Pavlova
This dessert is named after Anna Pavlova, a famous ballerina. According to who you believe, it was first created in either Australia or New Zealand. Anna Pavlova toured both countries in 1926. It’s also true that there are recipes for meringue-based cakes predating 1926!
So it is unlikely we will ever know the truth behind this whipped cream topped crisp meringue dish!
How to Make It Like a Pro
Because this delicious and gluten-free dessert is so light and airy, it’s often believed tricky to make. Actually making a meringue dessert with fresh berries isn’t hard at all.
You will need six egg whites at room temperature. Make sure the yolks and whites are well separated. You’re going to use the white for the meringues and the yolks for the lemon curd.
You can use an electric hand mixer or a stand mixer to make the meringues. Make sure the bowl is very clean and the egg whites don’t have any yolk in. That could affect the results of this pavlova with lemon curd.
It will take a couple of minutes until you get soft peaks. At this stage you can add the sugar. Add it a bit at a time. It will take about ten minutes until you see stiff peaks in this mixture. That’s why I recommend an electric mixer – dessert chefs must’ve had very sore arms in 1926!
Once the meringue mixture reaches the stiff peak stage, you can add the lemon, almond extract and either cornstarch or arrowroot.
The next step in this berry almond pavlova recipe is piping the meringues on a parchment paper-lined baking sheet. They will then take about an hour to bake.
Once they’re cooled and you’re ready to serve this dessert with fresh berries, you can add the final touches. Fill the meringue nests with lemon curd and whipped cream. Berries and mint leaves make the perfect garnish.
How Do You Make Lemon Curd?
Now you could cheat and use store-bought lemon curd, or you could make it! Since you will have egg yolks left over though, I’d recommend making it. You will need lemon juice and zest, as well as sugar and butter.
You just have to combine the ingredients and thicken the mixture up on the stove. Make double if you’re a fan of lemon curd. You can use it to decorate cupcakes, cheesecake, toast, and so much more besides this berry almond pavlova.
The lemon curd for this pavlova with lemon curd recipe needs to set in the refrigerator. You can work on it while the meringues are in the oven.
This berry almond pavlova is also decorated with whipped cream, and you can make your own with chilled heavy whipping cream and sugar. It will take about three minutes to get stiff peaks.
Can You Make Pavlova Ahead?
You can make this gluten-free dessert a day or so ahead. Keep everything separate though and assemble them just before serving. The pavlovas should be wrapped in plastic or stored in Ziploc bags in the refrigerator.
The lemon curd should be stored in an airtight container in the refrigerator. Don’t make the whipped cream until just before serving the berry almond pavlova.
Can You Freeze Pavlova?
This easy pavlova recipe can be frozen but you should freeze the pavlovas before decorating.
Once they are baked and cooled, wrap them in foil and plastic and freeze them for up to three months. Let the pavlovas thaw for several hours at room temperature before proceeding with the recipe.
Berry Almond Pavlova with Lemon Curd Recipe
Berry Almond Pavlova with Lemon Curd
- 6 egg whites at room temperature
- 2 Cups granulated sugar superfine
- 2 Tsp. arrowroot or cornstarch
- 1/2 Tbsp. lemon juice
- 1/2 Tsp. almond extract
- 1 Cup whipped cream of choice
- 1/2 Cup raspberries fresh
- 1/2 Cup blueberries fresh
- 2 Sprigs mint
- 4 egg yolks separated
- 1 Cup sugar
- 4 Tbsp. butter or plant based butter
- 1/2 Cup lemon juice
- 1/2 Tsp. lemon zest (about 1 lemon)
- Chill heavy whipping cream in the refrigerator. Crack 6 eggs and separate out the yolks from the egg whites. Place egg whites in a small dish and allow to sit on the counter until it reaches room temperature. Set yokes aside for the lemon curd recipe.
- Preheat the over to 225 degrees F. Line two baking sheet pans with parchment paper and set aside. This would also be a good time to prep your piping bag and large tip.
- In a stand mixer or mixing bowl with an electric hand mixer, beat the egg whites on HIGH for 2 minutes, or until a soft peak forms. With the mixer still on, gradually add the sugar a little bit at a time until it has fully dissolved. Continue beating on HIGH speed for 10 minutes or until a stiff peak forms.
- Once a stiff peak forms, gently fold in the lemon juice, almond extract and corn starch (or arrowroot powder). Once combined, scoop the meringue into the prepared piping bag.
- On the parchment lined baking sheet, pipe the meringue into roughly 3-inch round dollops, leaving a hole in the middle.
- Bake for 1 hour at 225 degrees F. After the first hour, turn the oven off and keep the door closed. Let the pavlovas cool in the oven for at least 30 minutes. Then you can transfer them to a cooling rack to cool completely.
- When ready to serve, place roughly 1 tablespoon of homemade lemon curd in the middle of each pavlova. Top with whipped cream, and garnish with fresh berries and mint leaves. Enjoy!
- In a small saucepan, whisk together the egg yolks, sugar and lemon juice until blended. Add the butter and lemon zest, continue stirring and cook until thick enough to not drip off the spoon.
- Pour the lemon curd in a bowl and let it cool for 15 minutes. Cover and refrigerate until it thickens up and sets.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
These mini pavlovas make a wonderful dessert. They’re impressive to look at and they melt in the mouth. It’s a great, gluten-free dessert with fresh berries and lemon curd. Since you can make the meringues and lemon curd ahead, it’s a great dish for a fancy dinner.
Let me know if you try out this berry almond pavlova with lemon curd. This gluten free dessert is always an impressive favourite. If you are looking for a recipe for a dessert with fresh berries or an easy pavlova recipe, this is one to try!