Pavlova with Yuzu Curd
Serves 6
30 mins prep
120 mins cook
150 mins total
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.
0 servings
For the Pavlova:
For the Yuzu Curd:
For Assembly:
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.
