Summer Berry & Lime Pavlova

by Marie | Aug 16, 2014 | Dessert | 44 comments

Today we are celebrating with a wonderfully light & whippy pavlova ’cause it’s my birthday 🙂 WOO! Anywho, I discovered pavlova earlier this year (shame on my Kiwi and Australian friends for force feeding me Vegemite whilst omitting pavlova from the menu) and promptly fell in love. It’s light and sweet, loaded with fruit, and a fantastic excuse to eat large volumes of whipped cream. It’s also beautifully simple to make and easy to customize to whatever fruit you happen to have on hand.

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A pavlova is basically a baked meringue topped with fruit, cream, and other delicious things (I like to include lemon or lime curd as well). It’s named for Anna Pavlova, a Russian ballerina who lived and danced in the early 1900’s. It’s not hard to see the link between a tutu and the wonderful lightness of a pavlova. You can have a lot of fun with dolloping the meringue about before baking if you’re so inclined and take it into full-on tutu land.

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You bake the meringue for a relatively long time at a low temperature so you get a nice, airy top with a slightly chewy inner bottom bit that’s downright addictive (and, according to the Brits, the measure of a good pavlova).

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If you’re not in love with pavlova yet, I’d recommend it as an alternative to Angel Food Cake as a summer dessert/fruit vessel. Pavlova is easier to make than Angel Food Cake, it’s gluten free if that’s your thing, and it looks oh-so light and whimsical.

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You can count on me celebrating today with sunshine, a good book, some nice wine and/or beer, and good friends 🙂 Thanks so much to all of you for reading, it’s really the best present I could ask for!

Summer Berry & Lime Pavlova

4 egg whites, at room temperature

1 ¼ cups superfine/berry sugar, plus 2 tsp
2 tsp cornstarch
2 tsp lemon juice or white vinegar
¼ tsp salt
½ tsp vanilla extract

500g/1lb strawberries, rinsed & hulled
2 cups raspberries, rinsed
1 cup lime or lemon curd

250mL heavy cream, for whipping
3 tbsp sugar
½ tsp vanilla extract

Preheat the oven to 275°F. Draw an 8″ circle on a piece of parchment with a pencil (I traced a plate) and flip the parchment over—you’ll still see the circle, but you won’t eat any graphite. Place the parchment on a baking sheet.

Stir the 2 tsp of sugar together with the cornstarch in a small bowl and set aside.

Whip the egg whites in a clean glass or metal bowl until soft peaks form. Begin sprinkling in the sugar while beating. Take this part slowly, adding a spoonful or so at a time, for a total of four or so minutes of beating and adding the sugar. Once all the sugar has been incorporated, sprinkle in the cornstarch mixture and add the lemon juice, salt, and vanilla. Beat until stiff peaks form.

Gently spoon the meringue into the circle you’ve traced on the parchment-lined baking sheet. Make it a bit concave, and don’t be overly fussed about the shape.

Place the baking sheet in the oven and lower the temperature to 250°F. Bake for 45 minutes, rotate the sheet 180°, and bake for another 45—the meringue should be lightly browned, dry, and light when it’s done.

Let the meringue cool completely on a rack (the parchment is great here for safely sliding it off the baking sheet and onto the cooling rack) before topping.

Once cool, spread the lime curd across the concave part of the pavlova. Whip the cream with the sugar and vanilla. Layer the curd with fruit, and top with a generous amount of whipped cream. Enjoy!

This recipe will make one big pavlova, or 4 of the smaller ones pictured here.

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44 Comments

Deb on August 16, 2014 at 12:43 pm

Delicious! Wishing you a fantastic birthday. I’ve recently discovered your blog and am more than a little addicted.
Reply
- Marie on August 16, 2014 at 5:45 pm
  
  Thanks so much, Deb!
  Reply
Anonymous on August 16, 2014 at 12:46 pm

Happy birthday, Marie! Thank you so much for always posting these wonderful recipes and I really appreciate your efforts! This looks delish by the way 🙂 You deserve a break; you are such a wonderful person. Enjoy your day 🙂
Reply
- Anonymous on August 16, 2014 at 12:47 pm
  
  P.S. You are so sweet to think of us and post even when it’s your birthday 🙂
  Reply
  - Marie on August 16, 2014 at 5:44 pm
    
    🙂
    Reply
- Marie on August 16, 2014 at 5:45 pm
  
  Thanks so much 🙂
  Reply
Hilda on August 16, 2014 at 12:51 pm

Happy birthday!!!
And thanks for the recipe and all your other posts!
You are very inspiring 🙂
Reply
- Marie on August 16, 2014 at 5:44 pm
  
  Thanks so much, Hilda!
  Reply
Leslie on August 16, 2014 at 1:12 pm

Happy Birthday!
Reply
- Marie on August 16, 2014 at 5:35 pm
  
  Thanks, Leslie!
  Reply
Kimbles on August 16, 2014 at 1:15 pm

Hello Marie and happy birthday! I recently started following your site for your lovely cold process soap recipes, but I’m very much enjoying the food recipes as well! I can’t wait to try this one. You’re very creative and have a lovely way with words. Thanks so much for sharing. Kim
Reply
- Marie on August 16, 2014 at 5:36 pm
  
  Thanks so much, Kim!
  Reply
Cathy on August 16, 2014 at 2:57 pm

Hi, Happy Birthday and many happy returns of the day!
Thank you for your charming blog. I look forward to reading it and trying out your yummy recipes and innovative herbal concoctions.
Reply
- Marie on August 16, 2014 at 5:35 pm
  
  Thanks so much, Cathy!
  Reply
Amanda J on August 16, 2014 at 3:16 pm

Happiest of Birthdays, Marie. I absolutely devour your posts & am amassing quite a collection of natural ingredients thanks to you. You make everything sound so *doable*. I adore your recipes and articles. Pamper yourself and thoroughly enjoy your day!
Amanda
Reply
- Marie on August 16, 2014 at 5:35 pm
  
  Thanks so much Amanda! I really appreciate your support, and I’ll be sure to have a bite or two of cake in your honour 😉
  Reply
Abiola on August 16, 2014 at 3:29 pm

August people rock ;). I’m totally biased of course, being one myself. Happy birthday to a special lady. May your generosity flow back to you through many unexpected channels.
Reply
- Marie on August 16, 2014 at 5:33 pm
  
  😀 Thanks!
  Reply
Renee on August 16, 2014 at 4:32 pm

Happy happy birthday!! I hope someone spoilt you and made you a yummy dinner and cake xx
Reply
- Marie on August 16, 2014 at 5:33 pm
  
  I’ve got two cakes on the go right now—cake baking is the best part of my birthday, even if you aren’t supposed to make your own cake 😛
  Reply
Veronika on August 16, 2014 at 6:21 pm

I hope you are having the sweetest BD ever with such an amazing cake! Thank you, dear, for your time, devotion, and lots of inspiration that almost comes from each of your writing! 🙂
Reply
- Marie on August 16, 2014 at 8:28 pm
  
  Thanks so much, Veronika!
  Reply
Vicki on August 16, 2014 at 6:26 pm

Happy, Happy Birthday – Thank you for the hours of fun and enjoyment you have given me since I discovered your site. Best Wishes.
Reply
- Marie on August 16, 2014 at 8:28 pm
  
  Big thanks, Vicki 🙂
  Reply
MKat on August 16, 2014 at 7:58 pm

Happy Birthday! You are so generous in sharing your knowledge and I’ve learned a lot from you. Thank you so very much!
Reply
- Marie on August 16, 2014 at 8:28 pm
  
  Thanks MKat!
  Reply
Kelly on August 16, 2014 at 10:19 pm

This looks amazing! I’ve always wanted to try it! Did you know Pavlova was named for a Russian ballerina?
Happy Birthday! I hope you enjoy your special day especially with that yummy looking dessert!
Reply
- Marie on August 19, 2014 at 9:39 pm
  
  Thanks, Kelly! And yes, I did—perfectly named, eh?
  Reply
Fiona Harrison on August 17, 2014 at 12:39 am

Happy Birthday! How did you miss the ‘good old pav’ whilst staying down under. One of our doctors made us one last night to enjoy on night shift, just delicious.
Reply
- Marie on August 18, 2014 at 9:25 pm
  
  Thanks, Fiona! I’m not sure how, I think my Aussie mates were just too keen on watching us all flinch when we tried vegemite and forgot there were other, better, national dishes to share 😛
  Reply
Lynn on August 17, 2014 at 1:42 am

Happy Birthday! I’m sending you a link for the most divine Pavlova Roulade. All the way from sunny South Africa. http://www.yuppiechef.com/spatula/vintage-baking-meringue-and-berry-roulade/
Reply
- Marie on August 19, 2014 at 9:38 pm
  
  Thanks so much, Lynn!
  Reply
Jane on August 17, 2014 at 6:16 pm

Hi Marie!

Hope you had a great birthday. So glad you have discovered pavlova – better late than never! Because it is hot in Australia at Christmas, I always bring a pav. I wouldn’t be allowed through the door without one! Cheers!
Reply
- Marie on August 18, 2014 at 9:24 pm
  
  Thanks Jane, it was a lovely birthday 🙂 Too cold for pavs at Christmas here, but they’re perfect for Canada Day!
  Reply
  - Jane on August 23, 2014 at 6:12 pm
    
    Any excuse will do 😉
    Reply
    - Marie on August 27, 2014 at 7:45 pm
      
      😀
Dita on August 17, 2014 at 8:46 pm

Selamat Ulang Tahun! That’s how we say “Happy birthday” in Indonesian. These pavlova looks so delicious! I’ve not had it yet but I’ve seen them in Australian cooking channel! Thank you for sharing the recipes! I might have to try it real soon!
Reply
- Marie on August 18, 2014 at 9:23 pm
  
  Thanks so much, Dita!
  Reply
Ιώ on August 18, 2014 at 7:44 am

Happy Birthday Marie!!!! <3
Reply
- Marie on August 18, 2014 at 9:22 pm
  
  Thanks!
  Reply
Carol on December 21, 2015 at 4:50 pm

Good on you for giving this a try – they are so easy to make once you know how. Yes, shame on your Kiwi friends for not giving you pavlova and forcing vegemite on you! To be fair though, I like both.

Thought you might like to try my recipe which gives you a nice high pavlova. You can find it here http://www.livingareallife.com/recipes/26/12/2013/perfect-pavlova. This is now the only recipe I ever make. This year I’ve been experimenting with making two flatter ones and stacking them with lemon curd cream and strawberries in the centre.
Reply
- Marie on December 29, 2015 at 8:08 am
  
  Oooh, yum! I love the idea of a pavlova sandwich 🙂 I will have to give your recipe a go when the summer weather (and fruits) return. ‘Tis the season for cheesecake and gingerbread right now with all this snow!
  Reply
Gail Hardock on December 7, 2016 at 11:02 pm

Hi Marie…..absolutlely looovvee your site and looking forward to picking up your book. Question in regards to the pavlova…..can I use meringue powder in place of the egg whites?
Reply
- Marie on December 13, 2016 at 7:18 pm
  
  Hey Gail! From other pavlova recipes I’ve found online you can, though I haven’t tried it 🙂 Happy pavlova-ing!
  Reply

Summer Berry & Lime Pavlova