Fluffy and light, this airy strawberry lemon curd pavlova is the easiest dessert you can make! Tasty meringue topped with delicious strawberry lemon curd and a mountain of whipped cream!
- 4 egg whites, room temperature
- 1 cup super-fine sugar*
- 1 1/2 tsp cornstarch
- 1 tsp white wine vinegar
- 1/2 cup strawberry lemon curd
- 1 cup whipped cream, for serving
- Preheat the oven to 350 F and line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer, whip the egg whites on high until soft peaks begin to form. The egg whites should have tripled in size, look foamy, and form soft peaks that fall over after formed.
- With the mixer running on low, slowly add the sugar. Turn the mixer up to high and whip until the egg whites are glossy and smooth, and form stiff, firm peaks that do not fall over when formed. Pinch the mixture together with your fingers; if it is still gritty feeling, mix a bit longer.
- Add the cornstarch and white wine vinegar and give the meringue mixture a few turns. Pile the meringue on to the center of the prepared baking sheet, using a spatula or your fingers to form it into a smooth mound. Keep the top of the pavlova fairly flat, which will ensure the toppings don’t slide off!
- Place the pavlova in the oven, and immediately turn the temperature down to 300 F. Bake the meringue for 1 hour and 15 minutes**. Do not open the oven door while the pavlova is baking. Turn the oven off after the bake time is up, then leave the pavlova inside the oven for at LEAST 3 hours, but up to 12 hours. The longer it stays inside the oven untouched, the crispier it will be!
- Once completely cooled, and just before serving, place the pavlova on to a serving plate and top with half the whipped cream, followed by the curd, then the remainder of the whipped cream. Serve immediately.
A cooked pavlova that has not been decorated with curd yet can remain at room temperature, covered, for 2-3 days. If you’re making the pavlova ahead of time, do not add the curd and whipped cream until just before serving.
*To ensure my sugar is super-fine, I use castor (berry) sugar and grind it up a bit in a food processor until very, very fine
**If you would like your pavlova to be a bit chewier on the inside, bake for 55 minutes instead. Allow the pavlova to cool down for 2-3 hours in the oven before removing it.
- Category: desserts
- Method: oven bake
- Cuisine: Australian
Keywords: strawberry lemon curd pavlova // strawberry pavlova