This enchanting global dessert ~ named after a RUSSIAN ballerina, created in either NEW ZEALAND or AUSTRALIA (both countries claim it as a national dish), flavored with a FRENCH liqueur (St. Germain Elderflower), filled with GREEK yogurt ~ happens to make a festive red, white, and blue addition to our Independence Day menu, here in the UNITED STATES.
Over the years I have made several pavlovas, cooked in different ovens, at different temperatures from 250° to 300°F. This incarnation was cooked at the higher temperature and resulted in a delightful caramelized meringue with the signature soft marshmallowy center. (I suggest cooking at the lower temperature if you prefer a pale meringue). After it is baked, turn off the oven and slowly cool the meringue with the oven door slightly ajar to achieve the perfect texture and to prevent it from deflating.
Mixed Berry Pavlova with Elderflower Lemon Curd Yogurt Recipe
- 4 egg whites, room temperature
- 1 c. baker’s sugar
- 1 t. vanilla extract
- 1 t. lemon juice
- 2 t. cornstarch
Preheat the oven to 300°F. Make sure the bowl is scrupulously clean and the eggs have no trace of yolk. In a large glass or copper bowl, beat egg whites with an electric mixer until stiff peaks form. Add sugar, one tablespoon at a time with mixer running until the mixture is thick and glossy. In a small bowl combine vanilla, lemon juice, and cornstarch until the cornstarch is completely dissolved, then add to the egg white mixture and blend until just combined.
Crumble up a sheet of parchment paper, this will help prevent the meringue from sticking to it. Flatten out the parchment. With a pencil, draw a 9″ diameter circle onto the paper. Place the parchment on a baking sheet (pencil side down) and dust with cornstarch.
Scoop the egg white mixture into the center. Using a spatula, spread the mixture to the edges of the circle, forming the sides higher to make a well in the center. Bake for one hour (do not open door while baking) then turn off the oven, open the door slightly, and let the meringue cool slowly in the oven for another hour.
- 3 T. St. Germain elderflower liqueur
- 2 t. lemon juice
- 1 T. fine sugar
In the meantime, combine 2 to 3 oz. each of the berries in a medium bowl. Add elderflower liqueur, lemon juice, and sprinkle with sugar. Mix gently then refrigerate while the meringue cooks.
- 2 T. lemon curd
- 2 T. elderflower liqueur
- 1/2 c. plain Greek yogurt
In a small bowl, whisk the liqueur into the lemon curd. Add yogurt and mix until combined. Refrigerate until ready to use.
When ready to serve, fill the center of the meringue with the elderflower lemon curd yogurt. Top the yogurt mixture with berries plus some of the juice.
Decorate with flags for the Fourth of July. Happy Birthday America!
Read about Anna Pavlova, the Russian ballerina for whom this dessert is named, here.
Blueberry, Raspberry, and Blackberry
In Chai Lavender Syrup, Greek Yogurt and Mint
Mixed Berry Chai Lavender Syrup Pavlova recipe here.
Blueberry, Lemon Curd with Limoncello, Greek Yogurt
Blueberry Limoncello Pavlova recipe here.
The Fourth of July
Summer Soiree is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summer dishes. Be sure to check out the Pinterest Board with over 300,000 followers called Let’s Pull Up A Chair!
And if this Mixed Berry Pavlova with Elderflower Lemon Curd Yogurt got you in the mood for all things red, white, and blue – you might enjoy taking a peek at other patriotic recipes from some fabulous bloggers below…
Feed Me Phoebe: Red Beet Hummus Recipe with Lemony Yogurt
The Heritage Cook: Tangy Caprese Salad with Pickled Cherries (Gluten-Free)
The Lemon Bowl: 3 Steps to Perfectly Cooked Sweet Corn
Bacon and Souffle: Red, White and Blue Bark
Healthy Eats: 5 Frozen Treats for a Sweet Fourth
Taste with the Eyes: Dessert for the 4th of July: Elderflower Berry Pavlova
Napa Farmhouse 1885: Best Ever Elk Burgers For The 4th of July
Red or Green: Roasted Sweet Pepper Salad
Elephants and the Coconut Trees: Heirloom Tomato Pie
In Jennie’s Kitchen: Summer Raspberry Sorbet
Homemade Delish: 4th of July Cheesecake
FN Dish: Portable Picks to Make and Take on July 4th