Pavlova with yuzu curd are one of my all-time favorite spring desserts. It is light, airy, chewy, crispy and topped with some yuzu curd, whipped cream and fresh berries…it truly does not get any better 🤩
I am going to be honest here and say it does take a bit of time from start to finish, but since the base can be made in advance and only requires 5 pantry staples its actually not that bad at all. While I used some yuzu juice (a Japanese citrus fruit that crosses between a lemon, orange and grapefruit), you can totally just swap it for lemon juice and it would be just as good!!
❤️ Why You’ll Love Pavlova with Yuzu Curd
Pavlova is one of the most versatile desserts!!! (Plus it’s gluten free.) The toppings are interchangeable and so is the shape!!! If you don’t feel like piping, that is fine!! Just add little mounds onto the sheet tray and that will also do the trick. Or heck, you can even make one big pavlova cake!!!
Ingredients
Eggs — we’ll use the yokes and the whites for this recipe (if you make the curd) which is a huge BONUS.
Sugar — optionally, but for ultra fine texture, blend the sugar to a finer texture (or use castor sugar)
Salt — ideally also a ultra fine texture, I love using Diamond Crystal Baking Salt for this.
Cornstarch — to help thicken and stabilize both the egg whites and yolks
Lemon — this is used to stabilize the egg whites
Yuzu or lemon juice — yuzu is a Japanese citrus fruit that crosses between a lemon, orange and grapefruit.
Whipped Cream — for topping
Mixed Berries — I love raspberries and blueberries, but use your favorites.
Fresh Mint — another fun little optional garnish
👩🍳 How to Make Pavlova with Yuzu Curd
Step 1: Make the Meringue batter
In a stand mixer or a bowl with a hand mixer, add the egg whites and salt. Begin mixing and whipping the egg whites until soft peaks form (about 2-3 minutes.) Add the sugar in three batches until you reach stiff peaks (about 2-3 minutes.) It should be shiny, thick, and hold its shape well. Add the lemon juice and corn starch mixed together in a slurry and use a spatula to gently fold it into the egg whites.
Step 2: Shape and Bake
Optionally, place the mixture in a piping bag or large zip lock with the corner cut off. On a parchment lined sheet tray, pipe circular nests about 4inch diameter evenly spaced. (For me this yielded 6 nests, but if you go smaller you can get more!)
Transfer the tray into the oven and allow to bake for 1 hour and 15 minutes. Then turn the oven off, leave it cracked slightly and allow it to sit untouched for an additional 30 minutes. Then remove from the oven and allow to cool completely.
Step 3: Make the Curd
While the pavlova cooks, make the curd. In a small sauce pot, combine all the ingredients except the butter. Cook over medium heat, whisking continuously until the mixture starts simmering and thickens. Taste and adjust sugar to acid ratio according to your preference. Remove from the heat and add the butter. Mix until it has melted and incorporated. Then, cover with plastic wrap (making sure it touches the mixture) and refrigerate until cold.
Step 4: Make the Whipped Cream & Prepare the toppings
Prepare whipped cream, if making from scratch, and wash berries.
Step 5: Assemble
Once the pavlovas have come out of the oven, fill the center with a dollop of yuzu curd, followed by the whipped cream piped (or not) and some fresh berries.
🪄 Tips and Tricks
- Tip 1 – Use FINE sugar and FINE salt. This will help you create a lump-free batter and an ultra smooth pavlova.
- Tip 2 – Make sure you beat it until you reach STIFF peaks!! It should hold its shape when the whisk is dipped into it.
- Tip 3 – Allow the pavlovas to sit in the turned off oven for 30 minutes with the door cracked. This is important to help the pavlova finish setting.
🗒 Variations
The beauty of this recipe is that it can be a black canvas. Once you make the base, you can have fun with all different types of fillings and toppings!!!
- Option 1 – Chocolate cream, whipped cream and chocolate shavings
- Option 2 – Vanilla pastry cream, fresh fruit
- Option 3 – Pistachio or strawberry cream topped with candied nuts.
👝 How to Store Leftovers
Store in the fridge for up to 3 days. Recommended to serve the same day once filled and topped. Unfilled pavlova shells can be made in advance and stored airtight at room temp for 5 days.
🤔 Common Questions
Small cracks are normal, but large ones usually mean the oven was too hot or the pavlova cooled too quickly. Bake low + slow, then let it cool in the oven with the door slightly ajar.
This usually happens when the sugar didn’t dissolve fully. Use superfine sugar and beat until no grains remain—rub a bit between your fingers to test. Humid weather can also cause weeping.
Could be leftover yolk in the whites, a greasy bowl, or not whipping long enough. Use a clean, dry bowl and make sure eggs are at room temperature.
What does lemon juice do in pavlova?
Lemon juice (or vinegar) stabilizes the egg whites and helps achieve stiff, glossy peaks. It also works with cornstarch to create that chewy, marshmallowy center.
Use a fine-textured salt like Diamond Crystal Baking Salt—it dissolves evenly into the batter without disrupting the delicate structure of the meringue.
Pavlova with Yuzu Curd
Ingredients
For the Pavlova:
- 3 egg whites
- 1 cup sugar, blended or superfine for best results
- 1 tsp salt
- 1 tbsp cornstarch
- 1 tsp lemon juice + 1 tsp water
For the Yuzu Curd:
- 3 egg yolks
- 1/4 cup sugar
- 1/2 cup yuzu juice, or lemon
- 1/2 tsp cornstarch
- 2 tbsp butter
For Assembly:
- Whipped cream
- Fresh berries
- Mint leaves
Instructions
- Preheat the oven to 225°F (110°C).
Make the Pavlova Meringue
- In a clean bowl, whisk egg whites and salt until soft peaks form (2–3 min). Gradually add sugar in 3 batches, beating until glossy stiff peaks form.
- Mix lemon juice and cornstarch into a slurry, then gently fold into the meringue.
Shape & Bake
- Spoon or pipe 4-inch nests onto a parchment-lined baking sheet (about 6).
- Bake for 1 hour and 15 min. Turn off the oven, crack the door, and let the pavlovas sit for another 30 min to dry out. Cool completely before filling.
Make the Yuzu Curd
- In a saucepan, whisk yolks, sugar, yuzu juice, and cornstarch over medium heat until thickened and just simmering. Remove from heat, stir in butter until smooth. Cover with plastic wrap (touching the surface) and chill.
Prepare Toppings
- Whip cream and rinse berries. Set aside mint for garnish.
Assemble
- Fill each pavlova with a spoonful of yuzu curd, a dollop or swirl of whipped cream, and top with berries and mint.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fresh and yummy!
This pavlova looks amazing!
Any chance to have the recipe is grams instead of cups?
Thanks a million!
Karine