Delicate meringue clouds filled with silky vanilla custard and topped with fresh berries, finished with a hint of mint and lemon zest.
Author:Chef Emily
Yield:61x
Ingredients
Scale
For the Pavlova Clouds:
4 large egg whites, room temperature
1 cup granulated sugar
1 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract
1/8 tsp kosher salt
For the Vanilla Custard:
2 cups whole milk
4 egg yolks
1/3 cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla bean paste
1 tbsp unsalted butter
For the Berry Topping:
1 cup fresh strawberries, halved
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1 tbsp honey
1 tsp fresh lemon juice
For Garnish (optional):
Fresh mint leaves
Powdered sugar
Lemon zest
Instructions
1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. Beat the egg whites and salt until soft peaks form.
3. Gradually add the sugar, beating until stiff, glossy peaks develop.
4. Fold in the cornstarch, vinegar, and vanilla extract.
5. Spoon the meringue into 6 cloud-shaped mounds, creating a shallow well in the center of each.
6. Bake for 70–75 minutes, then turn off the oven and let the pavlovas cool completely inside with the door slightly open.
7. In a saucepan, heat the milk until just steaming.
8. In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
9. Slowly whisk the warm milk into the egg mixture, then return everything to the saucepan.
10. Cook over medium heat, stirring constantly, until the custard thickens. Remove from the heat and stir in the vanilla bean paste and butter. Chill completely.
11. Toss the strawberries, blueberries, and raspberries with the honey and lemon juice.
12. Spoon the chilled vanilla custard into each pavlova cloud, top with the berry mixture, and garnish with fresh mint, a light dusting of powdered sugar, and lemon zest. Serve immediately.