Berry & Lemon Curd Pavlova by Zoë François
Today, I am celebrating the birthday of someone very special to me. Therefore, what else to bake then a Dessert Favorite?
This is the easiest Pavlova you will ever bake! From the delicate crunchy shell to the pillowy Marshmallow inside, it is the best one you will ever eat!
I have been baking this recipe for a couple of years now and the one from Zoë François (@zoebakes) never failed me. You will find the direct link to Zoë’s recipe right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Berry & Lemon Curd Pavlova by Zoë François
This is the best and easiest Pavlova you will ever eat ; from the delicate crunchy shell to the pillowy Marshmallow inside.
Equipment
Ingredients
PAVLOVA
- 1/2 cup (120 g) egg whites (At Room Temperature)
- 2 Tbsp (30 g) egg whites (At Room Temperature)
- 1/8 tsp (0.75 g) sea salt
- 1/8 tsp (0.40 g) Cream of Tartar
- 3 Tbsp (45 g) Spring Water (Very Cold)
- 1 1/4 cups (250 g) sugar
- 1 tsp (5 g) white vinegar
- 1 tsp (4 g) Vanilla Extract
- 1 Tbsp (8 g) Cornstarch (Sifted)
- 1 tsp (2 g) Cornstarch (Sifted)
FILLINGS
- 1 1/2 cups (350 g) Heavy whipping cream
- 2 Tbsp (16 g) Confectioners' sugar
- 1 tsp (4 g) Vanilla Extract
- 1 cup (225 g) Lemon Curd
- 1 cup (120 g) Raspberry Purée
- 1 cup (155 g) Mixed berries
Instructions
- Preheat oven to 300F/150C.
- Place your Medium bonMAT™ on the top of your Medium Perforated Baking Sheet.
- Trace a 6"/15cm circle on a sheet of parchment paper and place it between your bonMAT™ and Perforated Baking Sheet. Ensure it is big enough so you can slide it out later.
- In the bowl of your standmixer, beat the egg whites, cream of tartar and salt on medium high speed until stiff peaks (about 3min). IMPORTANT: Make sure to check the meringue as it gets thick: Without the sugar the egg whites can overwhip and "break" more easily.
- Once your egg whites are stiff, slowly add the water.
- Then, slowly drizzle the sugar. Continue to whip until stiff peaks. IMPORTANT: If the egg whites are not stiff enough your Pavlova will not hold its shape when baking. ZOE'S TRICK: It should be so thick it won't budge when your bowl is flipped upside down!
- Using your spatula, carefully fold in the Vanilla Extract and Vinegar taking care not to deflate all of the air you have incorporated.
- Evenly distribute the Cornstarch previously sifted and shake your spatula as you come up through the meringue. This will prevent any lumps.
- Pour your Meringue on the top of your bonMAT™.
- Smooth the meringue using the spatula, using the circle you drew as your guide. Scrape the excess at the bottom of your Pavlova. Gently remove the parchment paper.
- Now using your offset spatula, shape it into a Tulip, with mouvements going upward (from bottom to top). Then, indent the top slightly as this will help it crack evenly when it bakes.
- Bake for 30 minutes at 300F/150C, then reduce the heat to 275F/135C for 45 minutes. Finally, turn off the oven and let the pavlova sit in the cooling oven with the LIGHT ON for an hour. This will help to maintain the heat. Also, the Center of the Pavlova will collapse that normal, do not worry. IMPORTANT: Do not open the door of your oven until then otherwise, it will crack more.
- When you are ready to fill your Pavlova, carefully transfert it on your serving plate. The great thing about your bonMAT™ is that nothing sticks to it.
- Fill your Pastry Bag with whipped cream and carefully pipe it into the cavity of your Pavlova.
- Then, spoon the lemon curd and raspberry purée on top.
- Top with your favorite Berries. Slice to reveal the beautiful Marshmallow within. Enjoy and Bon Appetit!
Video
Special Notes
Nutrition
Nutrition Facts
Berry & Lemon Curd Pavlova by Zoë François
Amount Per Serving
Calories 513
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 61mg20%
Sodium 179mg8%
Potassium 106mg3%
Carbohydrates 83g28%
Fiber 1g4%
Sugar 64g71%
Protein 4g8%
Vitamin A 673IU13%
Vitamin C 7mg8%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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