Spring Pavlovas
Light, crisp, and airy meringue topped with creamy lemon curd and fresh berries makes these mini pavlovas the perfect spring dessert. The tart grapefruit and sweet raspberries create a refreshing balance that is both elegant and irresistible—ideal for guests or as a lovely way to end a meal.
Spring Pavlovas with Lemon Cream, Grapefruit & Raspberries
Method
- Preheat the oven to 120°C.
- Whisk the egg whites until soft peaks form.
- Gradually add the sugar while whisking until the meringue becomes thick and glossy.
- Fold in the cornstarch, vinegar and vanilla sugar.
- Spoon or pipe the meringue onto a lined baking tray to form 8 small nests, creating a slight indentation in the centre.
- Bake for 75–90 minutes, then turn off the oven and allow the pavlovas to cool completely inside.
- Whip the cream, mascarpone, powdered sugar, lemon zest and vanilla until light and airy.
- Segment the grapefruit and pat the pieces dry with kitchen paper.
- Fill the pavlovas with lemon cream and top with grapefruit, raspberries, crushed freeze-dried raspberries and mint. Serve immediately.
Ingredients
Pavlova
4 egg whites
200 g sugar
1 tsp cornstarch
1 tsp white wine vinegar
1 tsp vanilla sugar
Lemon cream
2 dl whipping cream
150 g mascarpone
20 g powdered sugar
Zest of ½–1 lemon
1 tsp vanilla
Topping
1 pink grapefruit
Fresh raspberries
Freeze-dried raspberries
Mint leaves
What you will need
What you will need