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Meringues + Pavlovas  / 

Mini Berry Pavlovas with Whipped Mascarpone and Lemon Curd.

by Jennifer Preston
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These Mini Berry Pavlovas with Whipped Mascarpone and Lemon Curd start with a base of sweet and airy pavlova, a dollop lemon curd, topped with an assortment of fresh seasonal berries. Then, sprinkled with a dusting of powdered sugar and lemon zest.

Mini Berry Pavlovas with Whipped Mascarpone and Lemon Curd

One of the best things about 2017 was that I tried my very first pavlova dessert and it was TO. DIE. FOR! They were mini berry pavlovas with whipped mascarpone and lemon curd to be exact. Doesn’t that sound amazing?! If your cultural upbringing was anything like mine, you grew up indulging in desserts like rice krispy squares, oatmeal chocolate chip cookies, funfetti cupcakes, and specifically in my case my Oma’s Napoleon cake. But a pavlova? I’d never even heard of such a dessert until this year when several of the foodie bloggers I follow on Instagram kept raving about it. The only thing I knew about the pavlova was that it looked absolutely GORGEOUS when piled with a mountain of fresh fruit. * Insert all the heart eyes right here *

Pav—what?

Here’s some fun facts about the mysterious and oh-so-beautiful pavlova:

  • It’s pronounced exactly how it’s spelled: Pav-Low-Vah. (Personally I think it’s one of those words that’s fun to say.)
  • Pavlova is a meringue dessert, meaning it’s made of egg whites and sugar. Anytime you see a recipe that requires egg whites, you can expect the resulting dessert will be light and airy. Pavlovas have crispy edges, soft centers, and are altogether sweet.
  • The pavlova was named after the Russian prima ballerina, Anna Pavlova. (I wonder if her fluffy white tutu had anything to do with it?)
  • They say it’s a dessert that originated from Australia and/or New Zealand. 
  • The toppings for pavlovas are endless! Caramel sauce, chocolate, almond flakes, coconut, fruit…and pretty much anything else you happen to be craving. Just make sure that the flavours balance each other out!

Mini Berry Pavlovas with Whipped Mascarpone and Lemon Curd

My first pavlova(s).

Pavlovas were love at first sight–and taste–for me. We made pavlovas at my workplace for the residents’ Christmas party and they seemed like an all too fitting dessert for the fancy affair. We’re talking brie-pecan-filled puff pastry appetizers, juicy filet mignons sliced to order, and a colourful assortment of roasted vegetables styled beautifully atop wooden platters with pops of Rosemary sprigs for garnish. (Rosemary is the prettiest garnish–especially at Christmastime, don’t you think?)

Normally you would make one large pavlova and then slice it cake-style, but for this party we decided that baking them into mini portions would be the best, easiest, and the less-messy option. Plus, mini desserts are just too fancy to pass up, you know?

The complementing of flavours.

These sweet mini pavlovas were given a dollop lemon curd, topped with an assortment of fresh berries (kiwi, blackberry, and raspberry), and then sprinkled with a dusting of powdered sugar and lemon zest. Where’s the whipped mascarpone cheese…as the title suggests? We omitted it for cost reasons, but I can assure you that the mascarpone cheese (also another fun word to say!) would add an AMAZING texture element to this dessert! I’m drooling just at the mere thought of it.

If there’s one thing I’ve learned about these mini berry pavlovas with whipped mascarpone and lemon curd recipe it’s that all the flavours are integral to the success of this dessert. When I took a little bite of the meringue base I found it to be SO sweet–too sweet. When I had a little taste of the lemon curd on its own it was incredibly tart. And then berries by themselves are of course just plain delicious. BUT when I took a bite of all three elements together it was like fireworks in my mouth; the sweet crispy meringue, velvety tart lemon curd, and the refreshing burst of berry goodness all worked together to create something delicious! The meringue was no longer too sweet and the lemon curd was no longer too tart because they complemented one another to perfection!

Mini Berry Pavlovas with Whipped Mascarpone and Lemon Curd

Recipe notes for mini berry pavlovas with whipped mascarpone and lemon curd

Are you ready bake your first mini berry pavlovas with whipped mascarpone and lemon curd? If it’s a foreign dessert to you like it was to me, it can come across as a wee-bit intimidating. And there are some steps involved (the forming of the meringue bases, the whisking of the lemon curd, the whipping of the mascarpone, and the assembling of all the elements at the end) but let the steps work for you. (Use those multi-tasking skills I know you have!)

Like anything in life, take it one step at a time, breaking the recipe down. If the thought of experimenting with a dessert like this overwhelms you, I wrote a super helpful blog post with 10 of my best tips to reach success in the kitchen! for such an occasion as this! The simple tips will move mountains for you, friends.

Some suggest that this can be an overnight type of recipe. Because the meringues take one hour to bake in the oven and at least one hour to sit in the oven while cooling off, why not start this recipe the evening before you want to serve them? Before bed you could do this:

  • Pop the meringues in the oven, bake for one hour.
  • While meringues are baking, make your lemon curd, put plastic wrap directly on top of the curd and place in the fridge.
  • Whip your mascarpone mixture and place in the fridge.
  • When the hour timer goes off, turn the oven off and leave the meringues in the oven over night.
  • The next day, all you have to do is the FUN PART! Assemble the ingredients, top with fresh berries and dust your worries away with powdered sugar and a sprinkling of lemon zest! Serve and enjoy!

Mini Berry Pavlovas with Whipped Mascarpone and Lemon Curd

Products Used To Make This Recipe Happen:

Mini Berry Pavlovas Recipe:

Mini Berry Pavlovas with Whipped Mascarpone and Lemon Curd
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Mini Berry Pavlovas with Whipped Mascarpone and Lemon Curd.

Course Dessert
Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings 12 mini pavlovas
Author Adapted and altered from Zoë François

Ingredients

Meringue:

  • 6 Large egg whites
  • 1/4 tsp cream of tartar
  • 1 1/3 Cups sugar
  • 1 tsp vanilla extract
  • 2 tsp white vinegar
  • 1 Tbsp cornstarch

Lemon Curd:

  • 1/2 Cup unsalted butter, room temp
  • 7 Large egg yolks
  • 1 Cup sugar
  • 1/2 Cup freshly squeezed lemon juice (3 or 4 lemons)
  • Zest from one lemon

Whipped Mascarpone:

  • 8 oz Mascarpone cheese
  • 1 1/2 Cups heavy whipping cream
  • 1/4 Cup Sugar
  • 1 tsp Vanilla

Garnishes:

  • Fresh berries (kiwi, blackberries, raspberries)
  • Powdered Sugar
  • Lemon Zest

Instructions

  1. Preheat oven to 200 degrees F. Line two cookie sheets with parchment paper.
  2. In a (clean and grease-free) bowl of a stand mixer, on medium speed, beat the egg whites with the whip attachment until foamy. Add the cream of tartar and beat until the whites are at soft peak. Slowly add the sugar in a constant stream as the eggs are whipping. Add the vanilla, vinegar and cornstarch.

  3. Beat the eggs until they are glossy and hold a peak when lifted out of the bowl. Spoon the meringue onto the prepared cookie sheets into 12 equal mounds. Use the back of the spoon to make a well in the mound of meringue. You may need to wet the spoon slightly to do this easily.
  4. Bake the meringues for 1 hour at 200 degrees F. Turn the oven off and allow the meringues to stay in the cooling oven for another hour. This will further dry the meringue and prevent them from collapsing.
  5. While the meringues are baking, make your lemon curd: In a large bowl, whisk together the yolks. Whisk in the sugar. Mix in the lemon juice and zest.

  6. Over a double boiler, on medium heat, whisk the lemon mixture until it thickens about 172 degrees. Remove from heat, cool to 140 degrees (20 minutes). Whisk in butter.

  7. Strain the lemon curd into a large dish and cover the surface directly with plastic wrap, to prevent a skin from forming. Refrigerate until ready to use, at least 30 minutes.
  8. In a bowl, beat the Mascarpone cheese, heavy cream, and vanilla. Gradually add sugar, and beat until it forms soft peaks.

  9. Assembly: add a spoon of the chilled lemon curd into the well of the meringue bases, top with whipped mascarpone and fresh berries. Dust the pavlovas with powdered sugar and lemon zest. Be creative here--arrange and decorate so each of the elements are visible. Enjoy!

Do you love pavlovas too?! What are your favourite toppings? I’d love to hear them! Also, let me know if you make this recipe for sweet and airy mini berry pavlovas with whipped mascarpone and lemon curd! Thanks, friends and happy baking! 🙂

Need more berry-inspiration? Check out the Flour & Floral instagram feed–it’s packed with berry desserts perfect for any occasion!

 

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  • Pavlovas
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Jennifer Preston Flour & Floral food photographer cake decorator (1)

Hi! I’m Jennifer and I LOVE to bake, style, and photograph beautiful desserts–I also have an eternal weakness for pastels, berries, and silky buttercreams.

What brings me even more joy is sharing my love of baking with others. Whether that is through recipe development, decorating how-tos, or food photography tips, I want to share everything I have learned with YOU!

I believe in creating food with high quality ingredients and making it look GORGEOUS. I also believe that every dessert deserves a photoshoot, and that food is meant to be shared.

And butter; I believe in lots of butter.

Flour and Floral about me

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Follow My Baking Adventures On Instagram

Spring is HERE and I’m thrilled to share with yo Spring is HERE and I’m thrilled to share with you guys my favourite spring-inspired dessert: Sponge Cake with Whipped Cream & Strawberries. 

I love this dessert because the cake is so light and airy and has a hint of lemony flavour. The homemade whipped cream adds the perfect amount of creaminess, and the freshly sliced strawberries make it all so refreshing! 🥰

All of the quality ingredients can be at @SaveOnFoods, and shopping online using their app is thee best! I always use it to see what’s on sale, and what offers I can load onto my More Rewards card to earn even MORE points!👌🏻

Sponge Cake with Whipped Cream & Strawberries Recipe:

Ingredients:
Cake:
2 Eggs
1 Cup Sugar
1 tsp Vanilla Extract
1 Tbsp Lemon Zest/Zest from 1 lemon
1 Tbsp Lemon Juice
1 Cup Flour
1 tsp Baking Powder
1/4 tsp Salt
1/3 Cup Milk
2 Tbsp Butter

Whipped Cream:
1 Cup Whipping Cream
2 Tbsp Sugar
1/2 tsp Vanilla Extract

Instructions:
Preheat oven to 350.
Whisk eggs on high for 4 min.
Add in sugar, vanilla extract, lemon zest, juice, and whisk 4 min medium speed, scraping down sides halfway through.

In separate bowl, combine flour, baking powder, and salt. Gently fold this into the egg mixture and combine by hand. Batter will be thick, be careful not to overmix.

In small sauce pan, bring milk and butter just to boil. Stir gently into batter and then pour batter into greased 9 x 9 baking dish. Bake for 15-20 until toothpick comes out clean.

Whipping Cream: whisk the 3 ingredients on high speed for 3-4 min until stiff peaks form.

Once cake is cooled, top with whipped cream and fresh sliced strawberries. Enjoy! 😍

#SaveOnFoods #MyWesternFamily @WesternFamilyCA
Wouldn’t you agree that Funfetti is one of the b Wouldn’t you agree that Funfetti is one of the best flavours ever?! 😍 I don’t think you can ever get too old for it. 💕
What are you all baking for Easter this weekend? 😍 Tell me!!

How about these ridiculously easy peasy Easter Dessert Bars? Graham crumbs, butter, coconut, walnuts, sweetened condensed milk, and of course chopped up Easter chocolate. 💕

You can find the recipe on my site!
What is one of your favourite side dishes to go wi What is one of your favourite side dishes to go with that delicious Easter turkey or ham? One of mine is this Dill Pickle Potato Salad! There are SO many variations of potato salad out there, but this one is my personal go-to and here’s why:

It’s tangy, slightly sweet, creamy, and has lots of that delicious dill pickle flavour. And It’s made with red potatoes, because I just love the texture of them! 😍

I always reach for the @WesternFamilyCA brand when it comes to shopping for ingredients, which are found at @saveonfoods. I love shopping at Save-On-Foods because it’s where you can get great value on amazing ingredients that are fresh, colourful, inspiring, and often local!💕

What deliciousness is going on your plate this Easter? Will this potato salad be one of them? (I hope so!!) 🙌🏻

Dill Pickle Potato Salad Recipe:

Ingredients:
4 Western Family Eggs, large
10 Red Potatoes small/med size.
3 Western Family Dill Pickles, small diced
4 Green Onion stalks, finely sliced

Dressing:
4 Tb Dill pickle juice
2 Tb Western Family White Vinegar
1 Tb Sugar
Salt & Pepper (to taste)
1/2 cup Sour Cream
1/2 cup Western Family Mayonnaise

Instructions:
Put eggs in pot and fill with just enough water to cover and bring to a boil. Once boiling, cover, remove from heat and let sit for 10 min. Drain, let cool under cold running water, peel, and slice.

Peel half of the potatoes, add them to salted boiling water, and boil for around 30 min or until cooked. Drain, let cool, and dice.

In a bowl, whisk together pickle juice, vinegar, and sugar until sugar is dissolved. Then whisk in remaining ingredients.

In a large bowl, combine potatoes, eggs, pickles, green onions, and dressing. Refrigerate and enjoy!

#SaveOnFoods #MyWesternFamily
I’ll never forget when @target featured this pho I’ll never forget when @target featured this photo on their Instagram page back in 2018. 😍 (See my stories for the photo evidence!)

I tagged them in my original post because both the ceramic dish and measuring cup were from there. This was back when I lived in the US and could go to Target any time I pleased. I miss that. 😭 Any other Canadians missing Target right now?

Side note: that light blue ceramic dish is still my all-time fave and I’m keeping it forever. 💕

The recipe for these delicious Peanut Butter Oatmeal Cookies is on my site recipe archives! Can be topped with either Mini Eggs or pastel M&Ms! 🤤 So perfect for Easter!!
Deeelicious Carrot Cake Cupcakes with cream cheese Deeelicious Carrot Cake Cupcakes with cream cheese frosting—the perfect Easter dessert. 💕🥕

I’ll most likely be baking my 9x13 pan version of this carrot cake for Easter. Or should I do a layer cake? 🤔 Either way, I can’t wait, I just love it!

Recipe is in my blog archives!

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