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Berry Pavlova with Lemon Curd Cream

PC Black Label Lemon Curd Fruit Filling And Dessert Topping

Berry Pavlova with Lemon Curd Cream

As an impressive light, lemony and berry-topped centrepiece, this sublime dessert finds a lightly c...

As an impressive light, lemony and berry-topped centrepiece, this sublime dessert finds a lightly crisp baked meringue base topped with velvety whipped mascarpone cream, tart-sweet lemon curd and an abundance of fresh fruit.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 1 hr
  • Serves: 10
  • Dish Type: New Zealand, Russian, French
  • Season: Winter
  • Course: Dessert
  • Main Ingredient: Lemon Curd
  • Amount Per Serving

  • Serving Size

  • Sodium

    50 mg

  • Sugars

  • Protein

    4 g

  • Calories

    420 cal

  • Total Fat

    29 g

  • Dietary Fibre

Berry Pavlova with Lemon Curd Cream

PC Black Label Lemon Curd Fruit Filling And Dessert Topping

  • Amount Per Serving

  • Serving Size

  • Sodium

    50 mg

  • Sugars

  • Protein

    4 g

  • Calories

    420 cal

  • Total Fat

    29 g

  • Dietary Fibre

How to make

Ingredients

  • 4Large egg whites, at room temperature
  • 1 cup (250 mL)Granulated sugar
  • 2 tsp (10 mL)Cornstarch
  • 1-1/2 tsp (7 mL)PC®Black Label Madagascar Bourbon Pure Vanilla Extract
  • 1-1/2 tsp (7 mL)White vinegar
  • 3/4 cup (175 mL)35% whipping cream
  • 3/4 cup (175 mL)Mascarpone cheese, at room temperature
  • 1 jar (250 mL)PC®Black Label Lemon Curd Fruit Filling And Dessert Topping
  • 3 cups (750 mL)Mixed fresh berries (raspberries, blueberries and/or blackberries)

How to make

  • Step 1Preheat oven to 250˚F (120˚C). Line baking sheet with parchment paper; draw 9-inch (23 cm) circle on paper and turn paper over.
  • Step 2Beat whites in bowl of stand mixer fitted with whisk attachment until foamy. Beat on medium-high speed 7 to 8 minutes, sprinkling in sugar 1 tbsp (15 mL) at a time, or until glossy peaks form. Mixture should feel smooth on fingertips. Scrape side and bottom of bowl with rubber spatula; fold in cornstarch, vanilla and vinegar.
  • Step 3Scrape mixture onto circle on baking sheet, spreading evenly. Form a hollow in centre of mixture using back of a spoon, making it about 6 inches (15 cm) in diameter and 1 inch (2.5 cm) lower than sides.
  • Step 4Bake 75 minutes, rotating halfway, or until exterior is smooth, dry and firm. Turn oven off; leave oven door slightly ajar and let meringue cool to room temperature in oven, about 1 hour.
  • Step 5Whip cream in bowl until soft peaks form. Stir mascarpone to soften; fold into whipped cream. Spoon mixture into meringue nest. Top with lemon curd and berries. Garnish with a dusting of icing sugar and a few mint leaves, if desired.

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