Pregnancy Friendly Pavlova with Lemon Curd and Berries
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the meringue
- 4 pasteurized large egg whites, at room temperature
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 1 cup superfine sugar
- 1 tsp white wine vinegar
Chef's tipUse the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed. - 1 tsp cornstarch
- ½ tsp vanilla extract
For the lemon curd
- 4 pasteurized large egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- ½ cup granulated sugar
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 4 tbsp unsalted butter, cut into small pieces
- 1 pinch salt
For the whipped cream
- 1 cup heavy cream
- 1 tbsp powdered sugar
For serving
- 1 cup fresh strawberries, hulled and halved
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- 1 tsp lemon zest, for garnish (optional)
Instructions
- 1
Preheat the oven to 275°F (135°C). Line a large baking sheet with parchment paper and draw a 9-inch circle on the underside of the parchment as a guide.
- 2
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the pasteurized egg whites on medium speed until foamy and opaque, about 2 minutes. Increase speed to medium-high and beat until soft peaks form, about 3 minutes more.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!