A Ballet Inspired Spring Treat - 405 Magazine

A Ballet Inspired Spring Treat

This delicious recipe combines tart lemon curd and fresh cherries or berries.

Published in 405HOME

Written by Courtney Pryor, Photos by Brandon Smith

Pavlova is a sweet dessert—mostly identified with spring or summer—that has a crisp crust and soft, light inside, traditionally paired with fruit. Named after Russian ballerina Anna Pavlova, the dessert features a meringue-like texture that looks like a ruffled tutu. This recipe combines tart lemon curd and fresh cherries or berries.


4 large egg whites (room temperature)
Pinch of salt
1 cup sugar
1 tsp cornstarch
2 tsp vanilla extract
1 tsp white vinegar
1 jar lemon curd
25 cherries, pitted (can substitute berries)
Fresh thyme sprigs for garnish


  • Preheat the oven to 190 degrees. Put egg whites and salt into a mixing bowl and beat on light speed for 1 minute, then on medium speed for 3 minutes.
  • When the egg whites start to bubble, add sugar, cornstarch, 1 tsp vanilla extract and white vinegar. Beat on medium high for 8 minutes. This will become a thick, meringue mixture.
  • Turn the speed down to medium and add 1 more tsp of vanilla extract. Beat on medium for 1 minute.
  • Use a spoon or spatula to twist the mixture onto a lined baking tray to look like round clouds. Make five pavlovas, then make little “bowls” in the center of each.
  • Put on the middle rack in the oven and bake for 90 minutes. Then, switch the oven off and allow the pavlova to cool in the oven for another hour.
  • After the pavlova has cooled, remove from the oven and scoop lemon curd and 5 or 6 cherries into the middle of the “bowls.” Garnish with thyme. Enjoy!