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Swiss meringue pavlova nests on a cooling rack next to a bowl of whipped cream, plate of blueberries with scattered blueberries, bowl of lemon curd and kitchen linen
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5 from 10 votes

Swiss meringue pavlova nests with lemon curd and blueberries

These Swiss meringue pavlova nests make the perfect winter dessert with their crisp shell and marshmallowy center, topped with light whipped cream, tangy lemon curd, and juicy blueberries.
Prep Time1 hr
Cook Time25 mins
Baking Time40 mins
Course: Dessert
Cuisine: Australian, New Zealand
Servings: 6 servings
Author: Vy Tran

Ingredients

Swiss meringue pavlova nests

  • 4 egg whites (about 125 gm)
  • 1 1/4 cups caster sugar (about 225 gm)
  • 2 tsps cornstarch
  • 1 tsp white vinegar (or lemon juice)

Lemon curd

  • 2 medium egg yolks
  • 2 medium eggs
  • 1 cup granulated sugar
  • 1 tbsp lemon zest
  • 1/2 cup fresh lemon juice
  • 6 tbsps unsalted butter, diced

For serving

  • 1 pint blueberries
  • 3/4 cup lemon curd
  • 1 cup heavy cream
  • 1/2 cup mascarpone
  • 1/4 cup powdered sugar

Instructions

Swiss meringue pavlova nests

  • Using a 4-inch tart ring, round cutter or bowl, trace 6 circles on the parchment paper. Transfer the parchment paper to a baking sheet tracing-side down.
  • Preheat the oven to 325°F.
  • For the meringue, place egg whites in a bowl of a stand mixer (or a heatproof bowl) set over a saucepan of gently simmering water to make a double boiler making sure the water does not touch the bottom.
  • Using a large balloon whisk, gradually whisk in the sugar. Whisking constantly, heat the egg and sugar mixture until it reads 170°F on a candy thermometer and the mixture starts to froth and sugar dissolves.
  • Transfer the bowl to the stand mixer fitted with the whisk attachment. Whisk the mix on high speed for about 5 minutes until stiff peaks form.
  • Turn the mixer to low, add in the vinegar and corn starch, then whisk on high speed for another minute until well combined.
  • Place a smidge of the meringue in each corner of the baking sheet to stick down the parchment paper so that it does not move when you are piping the pavlova.
  • Transfer the meringue to a piping bag attached with the French star tip size 869.
  • Pipe the meringue along the circumference of the drawn circles.
  • Place the baking sheet in the oven and immediately reduce the temperature to 225°F. Bake the pavlova nests for 40 minutes. When the pavlova nests are done baking, without opening the oven door, turn off the oven and allow the them to cool in the oven for a minimum of two hours or overnight.

Lemon curd

  • To make the lemon curd, in a heavy saucepan, combine the whole eggs, yolks and sugar and whisk to combine well. Stir in the zest and lemon juice.
  • Place the pan over medium-low heat and cook, whisking constantly, until the the sugar has melted, about 3 minutes.
  • Reduce the heat to low and gradually add the butter, 2 pieces at a time, stirring continuously until melted. Continue to cook and stir for 10 minutes or until the mixture is thickened and coats the back of a spoon. 
  • Immediately remove the pan from the heat and strain the sauce through a mesh sieve, pressing on the sauce with a rubber spatula. 
  • Transfer the lemon curd to a tight lidded container and refrigerate for 1 hour or until cold.

Whipped cream

  • Whip the mascarpone, heavy cream, and powdered sugar together until thick and smooth and soft peaks form. Refrigerate until ready to use.
  • To assemble, top each pavlova nest with a dollop of whipped cream, 2 tablespoons of lemon crud, and a spoonful of blueberries. Serve immediately.

Notes

  • Humidity is pavlova’s nemesis. The sugar in the meringue attracts moisture from the air, preventing it from drying and crisping properly and resulting in a soggy, sticky meringue. For the best results, avoid making the meringue on a humid or rainy day.
  • Fat is the other enemy of pavlova. Even a trace can prevent the egg whites from whipping to their maximum volume and cause the whipped meringue to fall or deflate. A tiny bit of egg yolk that got into the egg whites, grease in your bowl or whisk, and natural oils on your hands can affect the result of the pavlova. To counter this, I use lemon juice to clean the bowl and whisk to get rid of any grease. Make sure everything that the egg whites touch is unscrupulously clean and dry.
  • If you don’t have a piping bag or the French tip at your disposal, go with a more natural shape. Take a metal spoon and scoop a mound of meringue in the center of each circle. Either use the back of your spoon or an offset spatula to create an indentation in the center of the mounds and swoop at the edges.
  • Unassembled pavlova nests can be stored in an airtight container for 72 hours.