Blackberry and lemon mini pavlovas

A tarter-than-usual lemon curd offsets pavlova's sweetness, while blackberries add a delightful summer fragrance.
Blackberry and lemon mini pavlovasBen Dearnley
1H 40M
2H 20M

We love these little beauties baked in paper, but you could scoop quenelles straight onto baking paper instead. A tarter-than-usual lemon curd offsets the sweetness of the pavlova, while blackberries add summer fragrance.


Lemon curd
Blackberry syrup


1.Preheat oven to 150°C and line twelve 125ml muffin moulds with muffin papers or patty cases. Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks (4-5 minutes). With motor running, gradually add sugar and whisk until firm and glossy (2-3 minutes). Whisk in vinegar, fold in cornflour and lemon rind, then spoon into cases and scatter with a little extra rind. Place in oven, reduce temperature to 120°C and bake until crisp but not coloured (1¼-1½ hours). Turn off heat and cool completely in oven with door closed (3-4 hours). Pavlovas will keep in an airtight container for a day.
2.For lemon curd, whisk egg yolks and sugar in a saucepan, add lemon juice and butter and stir over medium heat until thick and smooth (3-4 minutes). Transfer to a bowl and chill. Curd will keep refrigerated in an airtight container for 5 days.
3.For blackberry syrup, stir ingredients and 2 tbsp water in a small saucepan over medium-high heat until sugar dissolves. Bring to a simmer and cook until reduced to a light syrup (5-6 minutes). Cool, then swirl mixture through mascarpone.
4.Serve mini pavlovas topped with lemon curd, swirls of blackberry mascarpone and extra lemon rind.

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