Pavlovas with Raspberries and Lemon Curd

image :  Pavlovas with Raspberries and Lemon Curd


  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 1/2 cups fresh raspberries
  • Lemon Curd Sauce

  • 1/2 cup granulated sugar
  • 1/3 cup lemon juice
  • 3 eggs
  • 1/4 cup butter, cut into pieces


Trace six, 3 inch (8cm) circles, about 1 1/2 inches (3.5cm) apart, on a piece of parchment paper. Place the parchment paper, circle side down, onto a large baking sheet. Preheat oven to 250°F (120°C).

Separate eggs whites, reserve yolks for curd. Using an electric mixer, beat egg whites in a clean, medium bowl until soft peaks form. Add isugar a little at a time, beating well after each addition until stiff peaks form and sugar is dissolved.

Spoon mixture into each circle on prepared tray and spread evenly inside the circles, making a hollow in the centre of each so the raspberries and curd have somewhere to nestle once the pavlovas are cooked. Bake in preheated oven for 1 1/4 hours to 1 1/2 hours or until pavlovas are dry. Turn oven off and let pavlovas cool in oven with door slightly ajar (this ensures pavlovas cool down slowly).

To make the Lemon Curd Sauce, whisk sugar, juice and eggs and yolks in a medium bowl until well combined. Place the bowl over a small saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water and the bowl doesn’t get too hot. Stir constantly for 5 to 10 minutes or until thickened and mixture coats the back of a spoon.

Remove from heat and stir in the butter a little at a time until it is melted before adding more butter. Chill until cooled.

Top each pavlova with curd and raspberries. Serve immediately.

Serves 6 to 8.