Pavlova Recipe

Prep

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. Draw a 7-8 inch (18–20 cm) circle on the paper as a guide; flip the paper so the ink is under the paper.

Whip egg whites

In a completely clean, dry bowl (preferably metal or glass), whisk the room-temperature egg whites with a pinch of salt on medium speed until soft peaks form.

Add sugar

Gradually add the granulated sugar one tablespoon at a time (or in small steady additions) while continuing to whip on medium-high speed. After all sugar is added, whip until the meringue is glossy and stiff peaks form and sugar feels dissolved when rubbed between your fingers (about 6–8 minutes total).

Stabilize

Gently fold in the cornstarch, white wine vinegar (or lemon juice), and vanilla extract with a spatula until evenly incorporated, taking care not to deflate the mixture.

Shape

Spoon the meringue onto the prepared parchment within the drawn circle, forming a nest: smooth the perimeter up slightly to create a shallow well in the center to hold curd and berries. Smooth the top with a spatula or create soft peaks for texture.

Bake and cool

Bake at 250°F (120°C) for 60–75 minutes until the outside is crisp and pale, and the meringue can be lifted easily. Turn the oven off, open the oven door slightly, and let the pavlova cool completely in the oven (at least 1 hour) to prevent cracking.

Combine and cook

Whisk together the egg yolks, sugar, lemon juice, and lemon zest in a heatproof bowl until smooth. Place the bowl over (not in) a saucepan of barely simmering water (double boiler), making sure the bottom of the bowl does not touch the water. Stir constantly until the mixture thickens and reaches about 170°F (77°C) or coats the back of a spoon (6–8 minutes).

Finish curd

Remove from heat and immediately whisk in the butter, one tablespoon at a time, until fully incorporated and silky. Add a pinch of salt and strain the curd through a fine mesh sieve into a clean bowl to remove any bits. Cover surface with plastic wrap touching the curd and chill until cool (at least 30 minutes).

Combine the prepared strawberries, blueberries, and raspberries in a bowl. Sprinkle with the 2 tsp granulated sugar and 1 tsp lemon juice. Toss gently to coat and let rest at room temperature for 15–20 minutes so the berries release juices and sweeten. Stir in chopped mint if using.

Whip cream

Just before serving, whip the cold heavy cream with 1/2 tsp vanilla and 1 tsp powdered sugar to soft peaks.

Assemble

Place the cooled pavlova shell onto a serving plate. Spoon a generous layer (about 1/2 to 3/4 cup) of chilled lemon curd into the center of the meringue nest. Dollop or spread the whipped cream over the curd (reserve a little for decoration). Top with the macerated berries, including some of their juices for flavor and gloss.

Garnish and serve

Finish with a light sprinkle of extra lemon zest and a few small mint leaves if desired. Serve immediately to preserve crisp exterior and marshmallow interior. Leftover components (curd and berries) can be refrigerated separately for up to 2 days; assembled pavlova is best eaten within a few hours.