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Blackberry Lemon Curd Pavlova Nests

Blackberry Lemon Curd Pavlova Nests - sweet blackberry syrup, fresh blackberries, sour lemon curd and crispy, ooey gooey pavlova - this is the perfect dessert! This dessert is delicious and all the elements can be done days in advance. So once you're ready to devour these blackberry lemon curd pavlova nests you just assemble and you're done!

 

Blackberry and lemon curd pavlova nest with lemon verbena garnish. Closeup.

 

This recipe happened by chance. I had all the ingredients and what could I make of it, I thought. I had a bunch of egg whites in the fridge that needed to be used. And all I could think of was pavlova. I saw the lemon curd and blackberry syrup and then I knew what I would make.

 

Three plates of pavlova nests with blackberry syrup running down their sides. Flatlay.

 

Step-by-step instructions

 

This recipe makes 6 blackberry lemon curd pavlova nests, and if you're only two, you'd have dessert for three days. How glorious is that! Or if you're one, you get dessert all week... 🙂

 

I love the fact that meringue holds like forever in a dry space. So I just kept them covered and filled them right after dinner several times last week. I call this a success!

 

The Pavlova Nests

 

Of course pavlova takes a little time to make, but it really is simple and has few ingredients. You just need to keep a few things in mind.

 

Unfilled pavlova nests on grey plates.

 

Tips for making meringue

 

  • Use old, room temperature egg whites (30 minutes ish). This makes it easier to fluff!
  • Everything needs to be fat free. Clean your bowl, preferably one in metal or glass, and make sure you don't get any yolk in the egg white, or any fatty fingers...
  • Don't rush the beating process - the slower you add in the sugar, the better it will incorporate.
  • Beat until glossy stiff peaks. This means you can hold your mixer and the meringue will reasonably hold its shape. If you tilt your bowl, the meringue will not slide out.
  • Bake in low temperature for a longer period of time. This makes it easier not to brown the meringue.
  • Cool the meringue in the oven. Just turn the oven off, crack the door open and let cool completely. About 4 hours, but overnight - or days - is fine too.
  • Do not refrigerate finished pavlova, it needs to be stored in a dry place.

 

One pavlova nest with fresh blackberries and blackberry syrup running down the sides. Flatlay.

 

Instructions

 

Take out your eggs from the fridge and separate the egg whites from the yolks while the eggs are still cold. One of these could be used to make the lemon curd if you don't already have lemon curd, save the others for Pumpkin Snickerdoodle Cookies, Wild Mushroom Ravioli, or Chocolate Lava Cake. Let the egg whites rest at room temperature for 30 minutes.

 

Preheat your oven to 200C (392F). But we'll reduce this to 100C (212F) immediately when we put the cake in. The higher initial temperature is to ensure a crispy topping for your pavlova.

 

If you know your oven tends to be warmer than normal, you can pre-heat to 180C (356F) instead. Add parchment to a baking tray.

 

In a clean metal or glass bowl, whisk your egg whites on medium-high speed. Add in the white wine vinegar. Mix sugar, cornstarch, and vanilla bean sugar together before slowly adding it to the egg whites.

 

Beat for 10-15 minutes. I needed about 14 minutes for it to become glossy and stiff peaks form (check if the meringue holds its shape when you turn your beater upside down).

 

Pour the meringue into a piping bag with a large round tip. If you don't have this you can also snip the tip off of a plastic bag, or even just form them with a knife or spoon.

 

On the parchment-covered baking tray, with the piping bag (or other) begin in the center of each nest and make a circular pattern around and then continue the circle on the edges to form walls to the nest.

 

Pavlova nests filled with lemon curd and topped with a blackberry syrup and fresh blackberries.

 

Reduce the temperature in the oven to 100C (212 F)

 

Reduce the temperature in the oven to 100C (212F). Place the baking tray on the bottom rack of the oven and bake for around 80 minutes. You want it to be crispy on the outside, not browned, gooey on the inside, and they will easily let go of the parchment paper.

 

This will obviously not be easy when you aren't supposed to get them out of the oven before they are cool.

 

What I do is I check if I can visibly see any wet parts, if I do, I just continue to bake. If I see it begins to brown I turn the oven off. Once you think they are done, crack the oven door open, turn off the heat and let it cool to room temperature inside the oven.

 

It will take around 4 hours to overnight. They can also stay in the oven for days (side note: not always a good idea, I did this with some other pavlovas and I forgot them whenever I needed the oven and so I burned them - however, they were still super delicious so I ate them, yum).

 

Luscious Lemon Curd

 

Pavlova nests are done! While they are baking and cooling you can make the lemon curd. You can also use store bought. Here's my recipe for luscious lemon curd, it's easier than you think!

 

This recipe makes a lot of lemon curd, but you can use the leftovers in a pie or in a berry tart! Or if you want to try something else, this lime and mango curd works really well here too.

 

Filling lemon curd into one pavlova nest.

 

Easy Blackberry Syrup

 

Hello, blackberry season! Blackberries are the last berries we can pick this year, and so they are even more important to harvest. I have a ton of blackberry recipes coming up, and you can also check out my earlier blackberry recipes.

 

This blackberry lemon curd pavlova nests recipe does use blackberry syrup which is super simple and done in around 10 minutes. You can also use frozen blackberries if you can't find fresh ones.

 

Blackberry syrup in a glass jar and a spoon lifted.

 

Time to Assemble the Pavlova Nests

 

We have our pavlova nests, cooled lemon curd, and blackberry syrup. Snuggle one tablespoon of lemon curd into each nest, or more depending on the size of the nest.

 

Drizzle with 1 tablespoon blackberry syrup (can be warm if you wish), and cover with fresh blackberries, lemon verbena or mint, and powdered sugar.

 

I had lemon verbena in my garden and didn't really know what to use it for. I tried it on these blackberry lemon curd pavlova nests, and I actually think it was super delicious, not only for garnish.

 

However, I have never seen it in the store before, so I completely understand if you don't have this. Mint will be delicious too.

 

These blackberry lemon curd pavlova nests are so pretty and perfect in every element! I deeply hope you will enjoy this. Do not decorate more than will be eaten at that time, as the meringue will begin to soak up the liquid and will not stay crispy anymore.

 

However, it is super quick to assemble, just keep your lemon curd and blackberry syrup in the fridge and these pavlova nests could be made for days and days!

 

This blackberry bourbon smash cocktail would be the perfect pairing for this dessert!

 

Pavlova nest split open with a form. Berry sauce running down.

 

Excuses for Your Leftovers After These Pavlova Nests

 

 

Let me know in the comment section below if you have any comments, or tag me @thegingerwithspice on Instagram. And don't forget to Pin it for later!

 

 

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📖 Recipe

Blackberry Lemon Curd Pavlova Nests

Blackberry Lemon Curd Pavlova Nests

Yield: 6 people
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes

Blackberry Lemon Curd Pavlova Nests - sweet blackberry syrup, fresh blackberries, sour lemon curd and crispy, ooey gooey pavlova - this is the perfect dessert! 

Ingredients

Pavlova Nests

  • 4 egg whites, 120 g / 4.3 ounces
  • 1 teaspoon white wine vinegar, or lemon juice
  • 1 cup caster sugar, 200 grams / 7 ounces
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla bean sugar, optional

Assembly

  • 6 tablespoon lemon curd, store bought or see recipe in link below
  • 6 tablespoon blackberry syrup, see recipe in link below
  • 6 handfuls fresh blackberries, or other berries
  • 1 tablespoon powdered sugar, for dusting
  • lemon verbena or mint, for tasty garnish

Instructions

Pavlova Nests

  1. See notes below: Take notice of the tips for making meringue in the notes below. Take out your eggs from the fridge and separate the egg whites from the yolks while the eggs are still cold. Let the egg whites rest at room temperature for 30 minutes.
  2. Pre-heat to 200C (392F): Preheat your oven to 200C (392F). But we'll reduce this to 100C (212F) immediately when we put the cake in. The higher initial temperature is to ensure a crispy topping to your pavlova. If you know your oven tend to be warmer than normal, you can pre-heat to 180C (356F) instead. Add parchment to a baking tray.
  3. Whip meringue: In a clean metal or glass bowl, whisk your egg whites on medium high speed. Add in the white wine vinegar. Mix sugar, cornstarch and vanilla bean sugar together before slowly adding it to the egg whites. Beat for 10-15 minutes. I needed about 14 minutes for it to become glossy and stiff peaks form (check if the meringue holds its shape when you turn your beater upside down).
  4. Form pavlova nests: Pour the meringue into piping bags with a large round tip. If you don't have this you can also snip the tip off of a plastic bag, or even just form them with a knife or spoon. On the parchment covered baking tray, with the piping bag (or other) begin in the center of each nest and make a circular pattern around and then continue the circle on the edges to form walls to the nest.
  5. REDUCE temperature to 100C (212F): Reduce the temperature in the oven to 100C (212F). Place the baking tray at the bottom rack of the oven and bake for around 80 minutes.*
  6. Cool in the oven: Once you think they are done, crack the oven door open, turn off the heat and let it cool to room temperature inside the oven. It will take around 4 hours to overnight.

Assembly

  1. Meanwhile, get your lemon curd and blackberry syrup straight. You can use lemon curd from the store or you can follow my recipe from link in notes**
  2. Blackberry Syrup is super easy and takes around 10 minutes to make. You can find my recipe from link in notes***
  3. Snuggle one tablespoon of lemon curd into each nest, or more depending on the size of the nest. Drizzle with blackberry syrup (can be warm if you wish), cover with fresh blackberries, lemon verbena or mint and powdered sugar.
  4. Assemble only what you eat now to ensure crisp pavlova nests. Keep lemon curd and blackberry syrup in the fridge and meringue in a dry place and assemble when needed.

Notes

* You want it to be crispy on the outside, not browned, gooey on the inside, and they will easily let got of the parchment paper. This will obviously not be easy when you aren't supposed to get them out of the oven before they are cool. What I do is I check if I can visibly see any wet parts, if I do, I just continue to bake. If I see it begins to brown I turn the oven off.

** Lemon Curd Recipe

*** Blackberry Syrup Recipe

TIPS FOR MAKING PAVLOVA MERINGUE

  • Use old, room temperature egg whites (30 minutes ish). This makes it easier to fluff!
  • Everything needs to be fat free. Clean your bowl, preferably one in metal or glass, and make sure you don't get any yolk in the egg white, or fingers...
  • Don't rush the beating process - the slower you add in the sugar, the better it will incorporate.
  • Beat until glossy stiff peaks. This means you can hold your mixer and the meringue will reasonably hold its shape. If you tilt your bowl, the meringue will not slide out.
  • Bake in low temperature for a longer period of time. This makes it easier not to brown the meringue.
  • Cool the meringue in the oven. Just turn the oven off, crack the door open and let cool completely. About 4 hours, but overnight - or days - is fine too.
  • Do not refrigerate finished pavlova, it needs to be stored in a dry place.
  • Whenever you add liquid to your meringue (like this lemon curd), it will start to sog and crispness will disappear in a short amount of time. If you can, wait with the assembly until right before dessert time!
Nutrition Information:
Yield: 6 Serving Size: 1 pavlova
Amount Per Serving: Calories: 190Total Fat: 6.1gSaturated Fat: 3gCholesterol: 50mgSodium: 72mgCarbohydrates: 35.4gFiber: 0.6gSugar: 34.4gProtein: 3.6g

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Kristine Nicole Alessandra

Saturday 25th of May 2019

Oh my. You made me go into a drool fest looking at your pavlova photos. Yummy! I am totally trying this on the weekend!

Stine Mari | Ginger with Spice

Saturday 25th of May 2019

Haha thank you so much, dear friend. Enjoy your weekend!

Connor Silver

Friday 24th of May 2019

I've not really tried my hand at this sort of cooking but these look so tasty! Huge fan of Blackberries :)

Stine Mari | Ginger with Spice

Friday 24th of May 2019

Me too, blackberries are fantastic. Thank you!

Amanda

Friday 24th of May 2019

oh my goodness. this recipe is fascinating, i've never heard of pavlova nests! exactly how much cooking skill do i need to pull this off...

Stine Mari | Ginger with Spice

Friday 24th of May 2019

Thank you, Amanda! I would say anyone could pull this off as long as you follow all the instructions clearly. It isn't a difficult thing to make, but there are certain things to be aware of (I'm thinking about the 'Tips on How to Make Meringue' paragraph). And I would definitely read through the recipe before beginning anything, to make a clear picture in my head of the process. Best of luck, I'm sure you'll nail it!

Annemarie LeBlanc

Friday 24th of May 2019

Oh wow. I love pavlovas but I am scared to try making my own at home. I will try your recipe and follow the procedure to the letter. Hopefully I will have some success! Your photos made me drool! What a delicious looking dessert!

Stine Mari | Ginger with Spice

Friday 24th of May 2019

Thank you so much, Annemarie and I'm so glad it made you want to make it! If you follow the instructions to the letter I'm sure you'll do fine. I recommend a kitchen scale to be sure the ratios are perfect. I'd love to see your creation!

Kasey Ma

Thursday 23rd of May 2019

I was looking for a dessert recipe for Memorial Day weekend and I think I've found the perfect one! Gotta try it out this weekend!

Stine Mari | Ginger with Spice

Friday 24th of May 2019

Yess, this is perfect for Memorial Day! Thank you so much, Kasey Ma!

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