Cherry & Lemon Curd Pavlovas

brunch recipe

I love making pavlovas. They are like eating sweetened air. I love topping them with lemon curd—the sweet and the sour together is perfect!  This pavlova recipe is a charming way to finish a brunch!

Cherry & Lemon Curd Pavlovas

serves 8

  • 4 large egg whites
  • pinch of salt
  • 1 cup sugar
  • 1 teaspoon corn starch
  • 1 teaspoon white vinegar
  • drop of vanilla extract
  • 1 jar lemon curd
  • 30 cherries, some pitted and some whole
  • fresh thyme

1. Preheat oven to 190°F.

2. Use a mixer and beat egg whites and salt for a minute.

3. Add sugar and beat another minute.

4. Add corn starch, vinegar, and vanilla and beat another 30 seconds.

5. Make “clouds” on 2 baking trays covered with parchment paper.

6. Make a little “bowl” in the middle of each.

7. Bake for 1½ hours, turn off the heat, and leave them in there for another hour.

8. Take them out and place on a tray or plates.

9. Top with lemon curd, cherries, and fresh thyme.

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