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Light Berry Pavlova Roulade with Lemon Curd and Strawberries

Light Berry Pavlova Roulade - featured image
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A light and indulgent dessert featuring a crisp meringue roulade filled with tangy lemon curd and fresh strawberries, perfect for special occasions and summer treats.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200 g) granulated sugar, superfine if possible
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar or lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) lemon curd, homemade or store-bought
  • 1 pint (about 250 g) fresh strawberries, hulled and sliced
  • ½ cup (75 g) mixed berries (optional, such as blueberries or raspberries)
  • Powdered sugar, for dusting (optional)
  • ¾ cup (180 ml) whipping cream, lightly whipped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch (23×33 cm) rimmed baking sheet with parchment paper and lightly grease it.
  2. In a large, clean bowl, whip the 4 room-temperature egg whites on medium speed until soft peaks form, about 3-4 minutes.
  3. Increase mixer speed to high and gradually add 1 cup granulated sugar, about 1 tablespoon at a time, whipping well after each addition until glossy and stiff peaks form, about 7-8 minutes.
  4. Sprinkle in 1 teaspoon cornstarch, 1 teaspoon white vinegar or lemon juice, and 1 teaspoon vanilla extract. Gently fold in with a spatula.
  5. Spread the meringue evenly onto the prepared baking sheet in a 9×13 inch rectangle. Smooth the surface and edges.
  6. Bake for 15-20 minutes until pale cream with a crisp crust but still soft inside. Avoid browning.
  7. Remove from oven and invert meringue onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper.
  8. Starting from the short edge, roll the meringue and towel together into a log. Let cool completely rolled up.
  9. Once cooled, unroll the meringue gently. Spread about 1 cup lemon curd evenly over the surface.
  10. Scatter sliced fresh strawberries and optional mixed berries over the lemon curd. Optionally fold in lightly whipped cream.
  11. Carefully roll the pavlova back up without the towel, seam side down, and transfer to a serving platter.
  12. Dust lightly with powdered sugar before serving.

Notes

Use room temperature egg whites for better whipping. Add sugar slowly to avoid deflating the meringue. Roll the meringue while warm using a powdered sugar-dusted towel to prevent cracking. If meringue browns, reduce oven temperature by 10-15°F. For dairy-free, substitute whipped cream with coconut cream. Store roulade wrapped in plastic wrap in the refrigerator for up to 2 days; reheat briefly to refresh crispness.

Nutrition

Keywords: pavlova roulade, lemon curd dessert, berry roulade, meringue dessert, light dessert, summer dessert, gluten-free dessert

Find it online: https://tempotaste.com/light-berry-pavlova-roulade-recipe-easy-homemade-dessert-with-lemon-curd-and-strawberries/