Pavlova with Yuzu Curd

A person holds a rectangular platter of mini pavlovas topped with whipped cream, lemon curd, raspberries, blueberries, and mint on a rooftop, with a city skyline in the background at sunset.

5 from 2 votes

A light and airy pavlova with a crisp shell and marshmallowy center, filled with tangy yuzu curd, fluffy whipped cream, and topped with fresh berries and mint—perfect for spring.

Prep Time30

Cook Time2

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: berries, dessert, pavlova, spring, yuzu

Servings:

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.

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