New Almond Pavlova Recipe

Preheat and prepare

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and, if desired, draw four 4-inch circles spaced apart as guides. Flip the parchment so pencil marks are underneath.

Beat egg whites

In a very clean, dry mixing bowl, begin beating the 4 egg whites on medium speed until soft peaks form. Add the 1 tsp white wine vinegar and 1 tsp vanilla extract, then increase speed to medium-high.

Add sugar gradually

Gradually add the 1 cup caster sugar, one tablespoon at a time, while continuing to beat. After all sugar is incorporated, beat until the meringue is glossy and stiff peaks form and the sugar is fully dissolved (rub a little between finger and thumb to check; it should feel smooth).

Fold almonds and cornstarch

Sift 1 tsp cornstarch over the meringue and sprinkle in the 3/4 cup almond flour and 1/8 tsp salt. Gently fold with a rubber spatula just until combined - avoid overmixing to keep the meringue airy.

Shape and top

Spoon or pipe four even rounds of meringue onto the prepared parchment (use drawn circles as guides). Create a slight well in the center of each round to hold fillings. Sprinkle the tops lightly with 1/4 cup sliced toasted almonds.

Bake and cool

Bake at 250°F (120°C) for 60–70 minutes until the shells are dry to the touch and easily lift from the parchment. Turn off the oven, crack the door open, and let the pavlova shells cool completely inside the oven (about 1–2 hours) to prevent cracks. Once cool, store in an airtight container until assembly (best same day).

Combine 1 cup quartered strawberries, 1/2 cup raspberries, and 1/2 cup blueberries in a bowl. Add 2 tsp granulated sugar, 1 tsp lemon zest, 1 tbsp lemon juice and 1 tsp liqueur (if using). Gently toss to coat. Let sit at room temperature for at least 20–30 minutes (or up to 1 hour) to macerate and release juices. Stir once or twice during maceration. Taste and adjust sugar or lemon if needed.

Cook curd

Whisk together 3 egg yolks and 1/2 cup granulated sugar in a heatproof bowl until smooth and slightly pale. Whisk in 1/3 cup fresh lemon juice and 1 tsp lemon zest.

Double boiler method

Place the bowl over (not touching) simmering water and cook, whisking constantly, until the mixture thickens and registers about 170–175°F (77–80°C) or coats the back of a spoon (about 7–10 minutes). Do not let it boil or the eggs may scramble.

Finish and chill

Remove from heat and immediately whisk in the 3 tbsp cold cubed butter and 1/16 tsp salt until smooth and glossy. Press through a fine-mesh sieve for an extra smooth curd if desired. Cover with plastic pressed onto the surface to prevent a skin and chill until cool (at least 30 minutes).

Whip cream

In a chilled bowl, whip 1 cup cold heavy cream with 1 tbsp powdered sugar and 1/2 tsp vanilla extract to soft peaks. Do not overwhip; you want a light, billowy cream that will hold but still be airy.

Assemble pavlovas

Place each cooled pavlova shell on a serving plate. Spoon or pipe about 1.5–2 tbsp of chilled lemon curd into the well of each shell. Dollop or spoon approximately 3–4 tbsp whipped cream onto the curd, creating a soft mound.

Top with macerated berries

Spoon a generous portion (about 3–4 tbsp) of macerated berries and their juices over the whipped cream and curd. Arrange extra fresh berries if desired for appearance.

Garnish and serve

Sprinkle a few extra toasted almond slices around or on top, garnish with mint leaves if using, and serve immediately. If you must hold them briefly, assemble no more than 30 minutes ahead to avoid soggy shells; otherwise keep components separately and assemble just before serving.