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The Hirshon Oceania Pavlova

The Hirshon Oceania Pavlova

  • Total Time: 0 hours


Units Scale
  • For the Pavlova shell:
  • 6 egg whites (at room temperature)
  • 1 3/4 cup caster sugar
  • 2 teaspoons cornflour
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract or vanilla paste
  • 1 tablespoon boiling water
  • ***
  • For the lemon curd:
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup finely grated, loosely packed lemon zest (from about 5 to 6 medium lemons)
  • 1/3 cup freshly squeezed lemon juice (from about 3 to 4 lemons)
  • 1/8 teaspoon fine salt
  • 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, at room temperature
  • ***
  • For the topping:
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons light brown sugar, packed
  • 1 1/2 cups fresh berries, such as raspberries, blackberries, blueberries, and/or sliced strawberries


  1. Preheat oven to 110 C. Place egg whites in the bowl of a mixer (ensuring bowl and whisk are perfectly clean).
  2. Whisk until soft peaks form when the beater is lifted from the mixture. Continue to mix, gradually adding sugar at a tablespoon or so at a time and waiting between each addition, add cornflour with last of the sugar. Adding all of the sugar could take 5-6 minutes.
  3. Continue to mix until you can’t feel any sugar when a small amount of mixture is rubbed between your index finger and thumb. Lastly add vinegar, vanilla and boiling water and allow to mix a minute more.
  4. Using a pencil draw a 24cm circle with a cake pan for guidance on a piece of baking paper. Place the baking paper, pencil side down, on a baking tray. Spoon the meringue into the circle, smoothing the sides.
  5. Place the tray in the oven and cook for 1 ½ hours. Turn the oven off without opening the door and allow to cool for at least 2 hours more or overnight.
  6. Invert pavlova onto a serving plate, peel off baking paper.
  7. For the lemon curd:
  8. Fill a medium saucepan with 1 to 2 inches of water. Bring water to a simmer over high heat. Once water is simmering, reduce heat to low to keep the water at a bare simmer.
  9. Whisk the egg yolks, sugar, lemon zest, lemon juice, and salt together in a large heatproof mixing bowl.
  10. Set the bowl over the saucepan of simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, about 7 to 10 minutes. (Keep an eye on the water in the saucepan to make sure it does not boil. If the water boils, reduce the heat so the eggs do not curdle.)
  11. Turn off the heat and take mixing bowl off of the saucepan. Whisk the butter into the lemon/egg yolk mixture one piece at a time, waiting until each piece is completely mixed in before adding another.
  12. Use a fine mesh strainer to strain curd into a medium-sized mixing bowl. Press and scrape the curd along the inside of the strainer to release as much of the curd as possible. (Make sure to scrape the strained curd from the under side of the strainer into the mixing bowl. You don’t want to lose any of the delicious lemon curd!) Discard the solids from inside the strainer.
  13. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Place in refrigerator until curd is set and chilled, at least 3 hours. (The curd can be made and refrigerated up to 5 days ahead.)
  14. To assemble
  15. Place the cream, sugar, and vanilla in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until soft peaks form, about 1½ to 2 minutes.
  16. Remove the bowl and, using a rubber spatula, fold the chilled lemon curd into the whipped cream, leaving big streaks of curd and whipped cream.
  17. Spread the whipped cream/lemon curd mixture on top of the pavlova.
  18. Top with the fresh berries and serve the pavlova immediately.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 908.55 kcal
  • Sugar: 119.58 g
  • Sodium: 175.55 mg
  • Fat: 44.06 g
  • Saturated Fat: 26.24 g
  • Trans Fat: 0.69 g
  • Carbohydrates: 124.46 g
  • Fiber: 1.91 g
  • Protein: 9.06 g
  • Cholesterol: 311.52 mg