🍋 Making Pavlova in a Heatwave (Without A/C...)
Featuring lavender whipped cream, lemon curd, and a whole lot of trust in Swiss meringue.*
I tried my hand at making pavlova for the first time, and the timing couldn’t have been worse. We were smack in the middle of a heat wave here in Ontario, and to make things even more fun, I live in an apartment with no A/C. Whew 🥵
But by God’s grace (and a very good recipe), it all turned out beautifully.
So… What Exactly Is Pavlova?
Pavlova is a delicate dessert made from meringue but with a little twist. While a regular meringue is crisp and dry throughout, a pavlova has a soft, marshmallowy center and a crisp, crackly exterior. Think light, airy, and slightly chewy. A dreamy base for fruit, curd, cream, or whatever topping your heart desires.
But here’s the catch: pavlova hates humidity and grease. It’s a temperamental dessert that doesn’t like to be rushed, fussed with, or exposed to moisture.
Choosing the Right Method
When I first started researching how to make pavlova, I quickly learned that there are three main methods for making meringue:
French – the most common (whipping egg whites raw, then adding sugar, a spoonful at a time)
Italian – the most complicated (sugar syrup is cooked to a specific temp before being added to egg whites)
Swiss – the method I went with, and the most heat and humidity-resistant
Swiss meringue involves gently heating the egg whites and sugar over a double boiler until the sugar dissolves, then whipping the mixture until stiff peaks form. I was nervous about accidentally scrambling the eggs, but it worked out perfectly, other than a solid arm workout.
The recipe I followed was clear and easy to follow. And the best part? The pavlovas held up in the heat like champs.
Here’s the full recipe I used and it includes an amazing lemon curd recipe and whipped cream using mascarpone.
🍑 Flavour Pairings & Finishing Touches
I prepped the pavlovas the night before, let them cool in the oven (key to keeping them crisp), and stored them in an airtight container. The next day, I made the lemon curd and whipped cream.
Here’s where I had a little fun…
I saw so many beautiful topping ideas online and decided to go with two flavour pairings:
- Lemon curd + lavender whipped cream + blueberries
- Lavender whipped cream + fresh peaches + crushed pistachios
To make the whipped cream extra special, I added some lavender syrup and a couple of drops of purple gel food colouring, just enough for a soft tint.
The only thing that struggled to hold up in the heat? The whipped cream. But honestly, everything else survived the warm weather better than I expected.
Lavender Whipped Cream Recipe
Want to try the lavender whipped cream I used? It’s simple and makes any summer dessert feel like a dream.
Lavender Whipped Cream
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1–2 tbsp powdered sugar (to taste)
- 1 tbsp lavender syrup (more or less, depending on strength)
- Optional: a small drop of purple gel food coloring
Whip everything together until soft peaks form. Chill before using.
Final Thoughts
This dessert felt a little risky: humidity, no A/C, a new recipe, but it also reminded me that sometimes joy comes when you try something new anyway, even when conditions aren’t perfect.
And this one? Definitely worth the risk.
Tried It? Let Me Know!
If you make this recipe or a variation of your own, I’d love to hear about it. Tag me, reply, or share a photo.
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With love and leftovers,
Debbie
Faith & Feasting