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Mini Pavlovas with Lemon Curd and Fresh Strawberry Topping Recipe

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4.3 from 7 reviews

These Mini Pavlovas with Lemon Curd are delicate, crisp-on-the-outside, soft-on-the-inside meringue nests filled with tangy homemade lemon curd, fresh strawberries macerated in sugar and mint, and whipped cream. Perfect for an elegant dessert that's light yet flavorful, this recipe combines baking and stovetop techniques for the curd with simple assembly for a stunning finish.

Ingredients

Meringue

  • 5 large egg whites
  • 250g (2 1/4 cups) caster sugar or granulated sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon juice or white vinegar
  • 1 teaspoon vanilla paste

Lemon Curd

  • 5 large egg yolks
  • 150g (3/4 cup) granulated sugar
  • 125g (1/2 cup) lemon juice
  • Zest of a lemon
  • 85g (6 tablespoons) unsalted butter, cubed
  • 1/8 teaspoon salt

Fruit Topping

  • 200g (1 heaped cup) fresh strawberries, chopped
  • 25g (2 tablespoons) granulated sugar
  • 5-6 large mint leaves, shredded

Whipped Cream

  • 250g (1 cup) heavy cream

Instructions

  1. Preheat Oven: Preheat your oven to 110°C (230°F) without using the fan bake setting to ensure gentle, even drying of the meringues.
  2. Separate Eggs: Carefully separate 5 large eggs, placing the yolks into a small bowl to reserve for the lemon curd later. Set aside.
  3. Make Meringue: Using a stand mixer fitted with a whisk attachment, whisk the egg whites on high speed for about one minute until foamy. Gradually add caster sugar one tablespoon at a time while continuously whisking on high until the mixture turns thick, glossy, and shiny. For granulated sugar, whisk until mostly dissolved with only tiny granules remaining. Avoid overbeating.
  4. Add Stabilizers: Reduce mixer speed to low and gently mix in cornstarch, vanilla paste, and lemon juice or vinegar to help stabilize the meringue.
  5. Prepare Baking Tray: Line a large baking tray with parchment paper to prevent sticking.
  6. Pipe Pavlova Bases: Transfer the meringue to a piping bag and pipe eight flat circles evenly spaced on the tray, leaving about 8-10 cm between each. Pipe a wall around each circle, building up to create little meringue cups for holding the fillings.
  7. Bake and Cool: Bake the pavlovas for 1 hour and 30 minutes. Then, turn off the oven and let them cool completely inside for at least 2 hours without opening the oven door to maintain crispness and prevent cracking.
  8. Make Lemon Curd Base: Whisk the reserved egg yolks and sugar in a microwave-safe bowl until well combined. Stir in lemon juice and zest.
  9. Cook Lemon Curd: Microwave the mixture in 40-second increments, stirring between each, for around 4 minutes total until thickened. Time needed may vary depending on microwave power.
  10. Check Thickness: Test the curd’s thickness by dipping a metal spoon; it should coat the back of the spoon easily.
  11. Finish Curd: Stir cold cubed butter into the hot curd until smooth. Strain through a sieve into a clean jar. The curd will thicken further as it cools. (Alternatively, use a hot water bath for cooking if no microwave is available.)
  12. Prepare Strawberry Topping: Mix chopped strawberries, sugar, and shredded mint leaves in a bowl. Let sit for at least 15 minutes to macerate and build flavor.
  13. Whip Cream: Use electric beaters to whip the heavy cream in a bowl until medium peaks form, soft but holding shape.
  14. Assemble Pavlovas: Spoon a layer of whipped cream and lemon curd into each cooled meringue cup, then top generously with the macerated strawberries. Serve immediately for best texture and flavor.

Notes

  • Use caster sugar for faster, smoother meringue dissolution, but granulated sugar works if whisked thoroughly.
  • Do not open the oven door during baking and cooling to prevent pavlovas from cracking or becoming sticky.
  • The lemon curd can be made in a hot water bath as a non-microwave alternative.
  • Make sure the bowl and whisk are clean and dry before whisking egg whites for optimal volume.
  • Pavlovas are best served the same day they are assembled for maintaining crisp texture.

Find it online: https://simpleplatter.com/mini-pavlovas-with-lemon-curd-and-fresh-strawberry-topping-recipe/