Berry Pavlova with Sicilian Lemon Chantilly
Prep Time
20 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 50 minutes (plus cooling time)
Servings
8
Yield
1 large pavlova
Calories
Approximately 250 calories
The Berry Pavlova with Sicilian Lemon Chantilly is a symphony of textures and flavors, designed to delight the senses.
This dessert features a crisp, meringue base that gives way to a marshmallow-like center, topped with a zesty Sicilian lemon-infused Chantilly cream and a colorful medley of fresh berries.
The contrast between the sweet meringue, the creamy tartness of the lemon Chantilly, and the natural sweetness of the berries creates a dessert that is as refreshing as it is indulgent.
Perfect for any occasion, from a summer garden party to an elegant dinner, this pavlova promises to be a memorable finale to any meal.
Ingredients
- For the Meringue:
- 4 large egg whites, at room temperature
- 1 cup of granulated sugar
- 1 teaspoon of white vinegar
- 1 teaspoon of cornstarch
- 1 teaspoon of vanilla extract
- For the Sicilian Lemon Chantilly:
- 1 cup of heavy cream
- 2 tablespoons of powdered sugar
- Zest of 1 Sicilian lemon
- 1 tablespoon of Sicilian lemon juice
- For the Topping:
- 2 cups of mixed fresh berries (strawberries, raspberries, blueberries, and blackberries)
- Optional: Mint leaves for garnish
Instructions
- Meringue:
- Preheat your oven to 250°F and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar, beating until the meringue is glossy and stiff peaks form.
- Fold in the vinegar, cornstarch, and vanilla extract gently.
- Spoon the meringue onto the prepared baking sheet, forming a circle with a slight well in the center.
- Bake for 1 hour 30 minutes, then turn off the oven and let the meringue cool completely inside.
- Sicilian Lemon Chantilly:
- In a bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the lemon zest and juice.
- Assembly:
- Place the cooled meringue on a serving plate. Fill the center with the Sicilian lemon Chantilly.
- Top with fresh berries and garnish with mint leaves, if using.
Tips & Tricks
- Ensure your bowl and beaters are completely grease-free before whipping the egg whites to achieve the perfect meringue.
- The meringue base can be made a day ahead and stored in an airtight container to maintain its crispness.
- For an extra burst of flavor, macerate the berries in a little sugar and lemon juice before topping the pavlova.
- The Sicilian lemon zest adds a vibrant flavor to the Chantilly, but be sure to zest only the yellow part to avoid bitterness.
Mise en Place
Ingredients
Utensils
- Egg whites
- Granulated sugar
- White vinegar
- Cornstarch
- Vanilla extract
- Heavy cream
- Powdered sugar
- Sicilian lemon zest
- Sicilian lemon juice
- Mixed fresh berries
- Mint leaves (optional)
- Baking sheet
- Parchment paper
- Mixing bowl
- Electric mixer
- Spatula
- Serving plate
“We participate in the Amazon Associates Program, an intermediary service between Amazon and customers, which remunerates the inclusion of links to the Amazon site and affiliate sites.”