How to Make Mini Pavlovas with Lemon Curd and Berries

Pavlova with Lemon Curd and Berries

If you are a fan of mini desserts, then make room on your menu for this delicious mini pavlova dish. Tahitian Pure Vanilla and Pure Lemon Extracts bring out beautiful fruity flavors, making this recipe one to remember.

Ingredients

Meringue

4 large egg whites (reserve 2 yolks for lemon curd filling)
1/8 teaspoon cream of tartar
1 1/4 cups granulated sugar
1 tablespoon cornstarch
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract

Lemon Curd Filling

1/2 cup granulated sugar
2 teaspoons cornstarch
1/8 teaspoon salt
1/4 cup fresh lemon juice
2 tablespoons unsalted butter
2 large egg yolks
1/2 teaspoon Nielsen-Massey Pure Lemon Extract

Berry Topping

3 cups mixed berries
1 teaspoon granulated sugar
1/2 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract

 

Directions

Meringue

Preheat oven to 300°F with rack in middle.

Draw 9 3½-inch circles on parchment paper. Invert the parchment paper and place on baking sheet; set aside.

Beat the egg whites and cream of tartar in the bowl of an electric mixer at medium-high speed until they hold medium peaks. Add in the sugar and cornstarch; continue beating at high speed until the meringue hold a stiff peak.  Fold in the vanilla.  Spread the meringue inside the circles on parchment, making the edges of the meringues slightly higher than the centers. Bake for 25 to 30 minutes or until the meringues have set and appear slightly dry.

Lemon Curd Filling

Meanwhile, combine the sugar, cornstarch, and salt in small saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking constantly and cook for 1 minute.  Slowly whisk a small amount of the lemon mixture into the eggs.  Repeat this until about half of the lemon mixture has been incorporated then transfer the lemon and egg mixture back into the saucepan.  Reduce heat to low and cook, whisking constantly, until curd has thickened, about 2 minutes, without boiling. Transfer to a bowl and stir in the lemon extract. Cover the surface covered with a piece of parchment that has been coated with a thin layer of butter.  Refrigerate until completely cool, about 1 hour.

Topping

Place berries into a medium bowl and toss gently with sugar and vanilla; set aside.

Assembly

Place the meringues onto a serving platter or individual plates.  Spread about 1 tablespoon lemon curd over the top of the meringues, leaving about an inch border around the edges.  Arrange 1/3 cup fruit on top of the lemon curd.  Serve immediately.

Meringue

4 large egg whites (reserve 2 yolks for lemon curd filling)
1/8 teaspoon cream of tartar
250 g granulated sugar
1 tablespoon cornstarch
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract

Lemon Curd Filling

100 g granulated sugar
2 teaspoons cornstarch
1/8 teaspoon salt
60 ml fresh lemon juice
2 tablespoons unsalted butter
2 large egg yolks
1/2 teaspoon Nielsen-Massey Pure Lemon Extract

Berry Topping

450 g mixed berries
1 teaspoon granulated sugar
1/2 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract

Directions

Meringue

Preheat oven to 150°C with rack in middle.

Draw 9 3½-inch circles on parchment paper. Invert the parchment paper and place on baking sheet; set aside.

Beat the egg whites and cream of tartar in the bowl of an electric mixer at medium-high speed until they hold medium peaks. Add in the sugar and cornstarch; continue beating at high speed until the meringue hold a stiff peak.  Fold in the vanilla. Spread the meringue inside the circles on parchment, making the edges of the meringues slightly higher than the centers. Bake for 25 to 30 minutes or until the meringues have set and appear slightly dry.

Lemon Curd Filling

Meanwhile, combine the sugar, cornstarch, and salt in small saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking constantly and cook for 1 minute.  Slowly whisk a small amount of the lemon mixture into the eggs.  Repeat this until about half of the lemon mixture has been incorporated then transfer the lemon and egg mixture back into the saucepan.  Reduce heat to low and cook, whisking constantly, until curd has thickened, about 2 minutes, without boiling. Transfer to a bowl and stir in the lemon extract. Cover the surface covered with a piece of parchment that has been coated with a thin layer of butter.  Refrigerate until completely cool, about 1 hour.

Topping

Place berries into a medium bowl and toss gently with sugar and vanilla; set aside.

Assembly

Place the meringues onto a serving platter or individual plates.  Spread about 1 tablespoon lemon curd over the top of the meringues, leaving about an inch border around the edges.  Arrange a handful of fruit on top of the lemon curd.  Serve immediately.

  • 1 hrprep

  • 30 mincook

  • 8servings

Pure Lemon Extract 4oz

Pure Lemon Extract

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract