Triple layer pavlova with lemon curd and berries

Creamy lemon curd, soft berries and crisp meringue make this decadent, fruity dessert from Jonathan Cantelo-Jones and Liesl CanteloJones
Triple layer pavlova with lemon curd and berries
  • Rating:
  • Serves: 6-8
  • Cook Time:
  • Prep Time: 25 minutes plus cooling
  • Effort: easy


For the meringue

  • 6 eggs, separated
  • 350 g caster sugar
  • 3 tbsp cocoa powder
  • 2 tsp cornflour
  • 1 tsp vinegar

For the filling

  • 300 ml double cream
  • 2 tsp caster sugar
  • 1 quantity lemon curd
  • 200 g blueberries
  • 200 g blackberries


1. For the meringue: preheat the oven to 150C/gas 2. Line three baking sheets with non-stick baking parchment.

2. Place the egg whites in a large, clean, dry bowl and whisk to stiff peaks using an electric hand whisk. Whisk in the sugar, 1 tablespoon at a time until incorporated, then fold in the cocoa powder, cornflour and vinegar. Divide the mixture between the three baking sheets, and spread to form similarly-sized circles. Bake for 1 hour, until the meringue feels firm and dry. Leave to cool on the baking sheet before removing the paper from each meringue.

3. For the filling: softly whip the cream with the sugar. Place a disc of meringue on a serving plate, then spread over a third of the cream, the lemon curd and the blueberries and blackberries. Continue layering this way with the remaining two meringues, finishing with a layer of cream, curd and berries. Slice into wedges and serve.

Healthy tip: This pavlova should be eaten in small amounts or as an occasional treat. For more information on healthy eating see

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