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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



  • 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


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


  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!