No-Bake Mixed Berry Pavlova with Lemon Curd

How to Make No-Bake Mixed Berry Pavlova with Lemon Curd

1. 1

   Step 1: Inspect and prepare meringue bases

   Arrange the store-bought meringue nests on a serving platter or individual plates and check for large cracks; discard any powdered sugar dust. If nests are very large and you prefer individual pavlovas, gently press the center of each nest to create a shallow well for fillings, taking care not to crumble the outer shell.

   For this step

   • 6 countSmall store-bought meringue nests
   
2. 2

   Step 2: Loosen the lemon curd

   Spoon the lemon curd into a microwave-safe bowl and warm in 10–15 second bursts, stirring between bursts, until it’s spoonable but not hot — this should take about 30–60 seconds total. Warming makes it easier to spread and helps it hold shape beneath the whipped cream, but avoid overheating so the curd doesn’t become runny.

   For this step

   • 1 cupLemon curd (store-bought or homemade)
   
3. 3

   Step 3: Whip the cream to soft peaks

   Chill a mixing bowl and beaters briefly, then pour in the heavy cream with the powdered sugar and vanilla. Whip on medium-high speed until soft peaks form and the cream holds light shape; stop before stiff peaks to keep a silky texture that spreads easily and contrasts the crisp meringue.

   For this step

   • 2 cupsHeavy cream (35–40% fat)
   • 1/3 cupPowdered (confectioners') sugar
   • 1 tspVanilla extract
   
4. 4

   Step 4: Assemble the pavlovas and garnish

   Spoon about 1–2 tablespoons of warmed lemon curd into the center of each meringue nest, then dollop or pipe a generous spoonful of whipped cream over the curd. Top with a generous handful of mixed berries, sprinkle with toasted pistachios and torn mint leaves, and serve immediately to preserve the meringue’s crisp exterior; if not serving right away, keep components separate and assemble within 30 minutes of serving.

   For this step

   • 3 cupsMixed berries (strawberries halved/sliced, blueberries, raspberries)
   • 2 tbspFresh mint leaves
   • 1/4 cupToasted pistachios, coarsely chopped
   

1. Arrange the store-bought meringue nests on a serving platter or individual plates and check for large cracks; discard any powdered sugar dust. If nests are very large and you prefer individual pavlovas, gently press the center of each nest to create a shallow well for fillings, taking care not to crumble the outer shell.
2. Spoon the lemon curd into a microwave-safe bowl and warm in 10–15 second bursts, stirring between bursts, until it’s spoonable but not hot — this should take about 30–60 seconds total. Warming makes it easier to spread and helps it hold shape beneath the whipped cream, but avoid overheating so the curd doesn’t become runny.
3. Chill a mixing bowl and beaters briefly, then pour in the heavy cream with the powdered sugar and vanilla. Whip on medium-high speed until soft peaks form and the cream holds light shape; stop before stiff peaks to keep a silky texture that spreads easily and contrasts the crisp meringue.
4. Spoon about 1–2 tablespoons of warmed lemon curd into the center of each meringue nest, then dollop or pipe a generous spoonful of whipped cream over the curd. Top with a generous handful of mixed berries, sprinkle with toasted pistachios and torn mint leaves, and serve immediately to preserve the meringue’s crisp exterior; if not serving right away, keep components separate and assemble within 30 minutes of serving.