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Lemon Blackberry Pavlova Roll with Almond Crunch
This Lemon Blackberry Fruit Pavlova is crisp, creamy, and filled with tangy lemon blackberry curd. A show-stopping dessert that’s easier than you think.
If you’ve never tried a rolled pavlova, you’re in for a treat. This Lemon Blackberry Fruit Pavlova is light, crunchy, tangy, and just sweet enough to impress at any gathering. The lemon blackberry curd is silky and fresh, while the almond topping adds just the right amount of crunch.
Why You’ll Love Lemon Blackberry Fruit Pavlova
- Perfect for summer entertaining or holiday dessert tables
- Sweet, tangy, and crunchy in every bite
- Easier to make than it looks
This Lemon Blackberry Fruit Pavlova is light, crunchy, and filled with a tangy lemon blackberry curd. A show-stopping almond pavlova dessert for any occasion.
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Lemon Blackberry Fruit Pavlova with Almond Crunch
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 depending on size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Moderate
Description
Lemon Blackberry Fruit Pavlova is crisp, creamy, and tangy with just the right crunch from almonds. A fresh and elegant dessert that’s easier than it looks
Ingredients
Lemon Blackberry Filling
- 80 ml lemon juice
- 50 ml blackberries, crushed into pulp
- 65 g (80 ml) monk fruit sugar (or regular sugar)
- 3 eggs
- 90 g (100 ml) unsalted butter, cut into cubes
- 7.5 ml cornstarch mixed with 5 ml water to make a slurry
Pavlova
- 150 ml egg whites (measured for accuracy)
- 165 g (195 ml) caster sugar or monk fruit sugar. I did not have enough caster sugar, so I added about 65g monk fruit to make up the 165g in total.
- 5 ml white vinegar
- 5 ml vanilla extract
- 75 g flaked almonds
Instructions
Lemon Blackberry Filling
- Whisk lemon juice, blackberry pulp, sugar, and eggs together in a saucepan.
- Cook on low heat, stirring constantly, until thick like custard.
- Add butter cubes one at a time, stirring until melted.
- Stir in the cornstarch slurry and cook until smooth.
- Transfer to a bowl, cool, and refrigerate until ready to use.
Pavlova
- Preheat oven to 160°C / 320°F.
- Line a 25 x 35 cm baking tray with baking paper and lightly spray the paper (do not miss this step as the mixture is sticky and will not come off without the spray).
- Beat the room temperature egg whites until stiff peaks form.
- Slowly add sugar, one tablespoon at a time, at 30-second intervals. Scrape the bowl as needed.
- Mix in vinegar and vanilla. Spread the meringue evenly onto the prepared and sprayed baking paper.
- Sprinkle almonds over the top.
- Bake for 15 minutes. Cool in tray for 5 minutes, then invert onto a second large piece of baking paper on a cooling rack.
- Peel off the original paper and let it cool completely.
Assemble
- Spread chilled lemon blackberry filling evenly over the pavlova.
- Roll lengthwise into a log.
- Slice and dust with icing sugar before serving.
Notes
Created, prepared, tried, and tested by Esme Slabs from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
I used the Lemon Passion Fruit Pavlova recipe from Janonline as a base and adapted it to create my own version, as I was unable to find the original ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 602
- Sugar: 34.1 g
- Sodium: 1055.6 mg
- Fat: 16.7 g
- Saturated Fat: 6.6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1.4 g
- Protein: 72 g
- Cholesterol: 93.9 mg
If you love a light yet indulgent dessert, Lemon Blackberry Fruit Pavlova delivers. Sweet meringue, tart berries, and buttery curd come together beautifully.
This Lemon Blackberry Fruit Pavlova is a crisp, almond-topped meringue rolled with a tangy lemon blackberry curd. It’s fresh, light, and balanced with just the right amount of sweetness, making it an irresistible dessert for any occasion.
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That looks so delicious!
Thanks, Joanne, much appreciated. This came about as I had some egg whites to use of toss. It turned out well and loved the Blackberry tanginess.