Pavlova with Lemon Curd and Roasted Strawberries
Crisp, marshmallowy pavlova topped with lemon curd and roasted strawberries—single-serve, make-ahead friendly, and perfect for late-summer berries.
Keywords
- pavlova recipe
- lemon curd
- roasted strawberries
- mini pavlova
- single-serve dessert
- individual pavlova
- meringue dessert
- summer dessert
- gluten-free dessert
- how to make pavlova
- Chef Travis McGinty
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.com.
Cooking tools:
- Food processor
- Ramekin
- Kitchen scale
- Oven
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Plate
- Saucer
Ingredients
- Granulated sugar: 4 g
- Cornstarch: 6 g
- Lemon juice: 5 ml
- Vanilla paste: 5 ml
- Large egg: 1
- Fresh mint: 1 leaf (optional)
- Unsalted butter: 28 g (softened)
- Gelatin sheet (gold): .25 g (bloomed in warm water)
- Pasteurized liquid eggs or yolks: 30 g
- Granulated sugar: 25 g
- Lemon juice: 30 ml
- Strawberries: 125 g (halved or quartered)
- Granulated sugar: 8 g
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