thermomix easter lemon pavlova

Easter Lemon Pavlova

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Calories: 3417 kcal
Author: Sophia

This Easter Lemon Pavlova is easy to prepare and so tasty for a large crowd. The recipe is a real showstopper and so easy to make using your Thermomix.

 Easter time is the perfect time of the year to indulge and not think about the calories. This super gorgeous Easter Pavlova is such a cute idea and the perfect showstopper for the easter table. You can decorate the little meringue nests with any chocolate eggs you like. I used Cadbury's mini eggs but you could also go for anything else.

 Or for a slightly healthier option you could perhaps use some raspberries which would go really well with the lemon curd filling.

 Use up the egg yolks to make an amazing custard or a lemon curd (the recipe for that is in my new book It's Teatime).



  • 6 egg whites
  • 3 tsp cream of tartar
  • 350 g caster sugar
  • 20 g white wine vinegar
  • 20 g corn flour
  • 300 g double cream or thickened whipping cream *Alternatively, use 300g thick Greek Style yoghurt
  • 200 g lemon curd
  • 30-40 chocolate Cadbury's mini eggs


  1. Preheat the oven to 160°C / 140°C Fan / Gas Mark 3. Take a 25cm plate and place it upside down onto a piece of greaseproof paper. Using a pen, mark around the edge of the plate to make an indication the circle. Remove the plate and place the marked paper onto a large baking tray.
  2. In a small bowl, weigh the caster sugar on top of the mixing bowl and set aside.
  3. Insert the butterfly whisk attachment. Add the egg whites and cream of tartar to the mixing bowl. Whisk 4 Min. / 37°C / Speed 3.5. Scrape down using your spatula. Mix again 4 Min. / 37°C / Speed 3.5While whisking, slowly add the caster sugar through the lid teaspoon by teaspoon. Leave some time in between adding it. The mixture will be very thick and super high almost to the top of the mixing bowl. Don't worry, it will not overflow but you have to occasionally stop the machine and help with your spatula.
  4. Add the vinegar and corn flour through the lid and mix again 40 Sec. / Speed 4.
  5. Spread half the mixture onto the prepared tray filing the circle. Fill the other half of the mixture into a piping bag fitted with a star nozzle. Pipe little easter nests on top of the meringue to fill the entire space. Pipe one border around the meringue and place in the oven. 

  6. Turn down the heat to 150°C / 130°C Fan / Gas Mark 2 immediately and bake for 1 1/2 hours. Turn off the oven and leave the pavlova to cool in the oven first, then open the oven door and leave to cool a little longer.
  7. Remove from the oven and cool on a wired cooling rack.
  8. Clean the mixing bowl and whisk attachment. Insert the whisk attachment and add the double cream. Whisk on Speed 4 until it is stiff. This could take anywhere from 20-45 seconds so keep a close watch. Transfer into a bowl and fold in the lemon curd with a whisk. Alternatively, use greek style yoghurt and fold in the lemon curd.
  9. Fill each nest with some lemon curd an top with some Cadbury's mini eggs. Serve immediately. Enjoy!
Nutrition Facts
Easter Lemon Pavlova
Amount Per Serving
Calories 3417 Calories from Fat 1242
% Daily Value*
Fat 138g212%
Saturated Fat 86g538%
Cholesterol 414mg138%
Sodium 1050mg46%
Potassium 2003mg57%
Carbohydrates 521g174%
Sugar 480g533%
Protein 33g66%
Vitamin A 4485IU90%
Vitamin C 2.7mg3%
Calcium 269mg27%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.