There's something magical about the moment when a dessert transforms from ingredients into an experience—and this Lemon Lavender Pavlova does exactly that. Light as air yet surprisingly substantial, this cloud-like creation showcases our limited-edition Lemon Lavender Sugar in the most extraordinary way. The crisp meringue shell gently cracks beneath your fork to reveal a marshmallow-soft interior, while the bright lemon curd and fresh berries add vibrant contrast to each bite. It's the perfect centerpiece for Mother's Day gatherings—impressive enough to show Mom she deserves something special, yet simple enough that the whole family can help prepare it. This is more than just dessert; it's a celebration of spring's renewal and the connections we cherish around the table.

Lemon Lavender Pavlova with Fresh Berries

Servings

6

Prep Time

30 minutes

Cook Time

75 minutes

Ingredients

    For Meringue Base:

    • 6 Large egg whites, at room temperature
    • 1 C Granulated Sugar
    • ½ C Calicutts Lemon Lavender Sugar
    • 2 tsp Cornstarch
    • ¼ tsp Kosher salt
    • 1 tsp Vanilla extract
    • 1 tsp Distilled white vinegar

    For Topping:

    • 1 ½ C Cold Heavy Whipping Cream
    • 2 Tbsp Confectioner’s sugar
    • 1 tsp Vanilla Extract
    • 1 C Lemon curd
    • 2 C mixed berries
    • Edible flowers (optional)

    Directions

      Make Meringue Base:

      1. Place a rack in the lower third of the oven and heat the oven to 250ºF.
      2. Trace a 9-inch circle onto a sheet of parchment paper using a dinner plate as a guide. Flip the parchment over and use it to line a baking sheet.
      3. Stir granulated sugar, Lemon Lavender Sugar, cornstarch, and kosher salt together in a medium bowl.
      4. Beat eggs with the whisk attachment in a stand mixer, starting low and gradually increase until soft peaks form, about 3 minutes. With the mixer on low speed, gradually add the sugar mixture a spoonful at time. Slowly increase the speed to high and beat until stiff peaks form, 2 to 3 minutes more.
      5. Beat in 1 teaspoon vanilla extract and 1 teaspoon distilled white vinegar on high speed until stiff, very glossy peaks form, 2 to 3 minutes. The mixture is ready when it no longer slides around the bowl and if the bowl is turned upside down, it does not move.
      6. Scoop the meringue onto the inside of the center of the parchment circle. fill the circle. Smooth the sides if desired or leave it in billowy lumps.
      7. Bake until the pavlova is dry to the touch, 70 to 75 minutes.
      8. Turn off the oven. Let the pavlova cool completely in the oven (it’s okay if it’s cracked), about 3 hours.

      Make Whipped Cream & Assemble:

      1. Beat heavy whipping cream, confectioner’s sugar, and vanilla extract together in a stand mixer with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes.
      2. Transfer the pavlova to a serving dish, if desired. Dallop the lemon curd on the pavlova, then spread the whipped cream evenly over the top. Top with fresh berries and garnish with edible flowers, if desired. Serve immediately and enjoy!