Pavlova with lemon curd and raspberries
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Pavlova with lemon curd and raspberries

Pavlova with lemon curd and raspberries – Recipe for easy and delicious pavlova with lemon curd cream and marinated raspberries. This pavlova is so beautiful and inviting. The pavlova consists of a meringue which is sprayed out in a nice pattern. The baked pavlova is then decorated with lemon curd cream and marinated fresh raspberries. I have shared the recipe for homemade lemon curd here, but you can also buy lemon curd.

You can easily just spread the meringue with a dough scraper or the like if you don’t want to make the pattern. Instead of making one large base, you can also bake small meringue bases, so that you can each decorate your own little pavlova. The meringue base can easily be made the day before and stored at room temperature, but it must first be decorated just before serving, as the meringue quickly becomes soft. Enjoy!

Pavlova with lemon curd and raspberries

Recipe for 8-10 persons
Prep 1 hr
Cook 2 hrs
Total +3 hrs


Lemon curd
Marinated raspberries
Lemoncurd cream


Lemon curd

Put the lemon juice, eggs and sugar in a thick-bottomed pan. Whisk it together on low heat. Finally, it must not boil. Beat well for a few minutes. Add the butter a little at a time. Continue to whisk until thick and creamy. It takes some time. When the lemon curd has the consistency of a thick cream, pour it through a strainer into a scalded glass that can be closed tightly, add lemon zest and let the lemon curd cool.


Turn on the oven at 90 C hot air.

Beat the egg whites until frothy at medium speed. Add the sugar a little at a time while whipping. Sift in the icing sugar and beat at high speed for approx. 2 minutes or until the meringue is shiny and firm.

Line a baking tray with baking paper. Draw a 23 cm diameter circle on the baking paper. Here you can either spread the meringue or spray it out, just like I did.

Bake the pavlova for 2 hours. Then switch off the oven and open the oven door a little while the pavlova cools.

Marinated raspberries

Toss raspberries with vanilla sugar and lemon juice.

Lemon curd cream

Beat the mascarpone and whipping cream to a light foam. Add lemon curd and whip to a firm cream. Store the cream in the fridge until use.

Carefully spread the lemon curd cream on the pavlova and decorate with the marinated raspberries. Garnish with fresh mint or basil. Serve immediately. Bon appetite!


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