If you could eat a cloud, it might taste like this: crisp on the outside, marshmallowy in the middle, kissed with floral lavender and fresh lemon zest. The Lavender Lemon Cloud Pavlova is a true showstopper — delicate, elegant, and almost too pretty to eat. (Almost.)

It’s the kind of dessert that looks like it took hours and professional-level skills, but in reality? It’s simple, soothing to make, and absolutely worth every minute. Whether you’re hosting a garden brunch or just want something fresh and light, this pavlova floats in like a dream.

Why This Pavlova Is Pure Magic

This isn’t just any pavlova. This is cloud-like meringue, whipped cream infused with lavender, and zesty lemon all coming together in a dessert that tastes as ethereal as it looks.

What makes it magical?

• Feather-light texture that melts in your mouth
• Balanced flavor: floral lavender + zippy lemon = perfection
• Naturally gluten-free
• Looks gorgeous without fancy piping or techniques
• Can be made ahead and topped just before serving

It’s the perfect dessert when you want something light yet impressive, and it pairs beautifully with fresh fruit or a cup of hot tea.

What Is a Pavlova, Anyway?

Named after the ballerina Anna Pavlova, this dessert is as elegant as its namesake. It’s a meringue-based dessert that’s:

• Crisp on the outside
• Soft and marshmallowy on the inside
• Typically topped with whipped cream and fruit

Unlike regular meringue cookies, pavlova stays pillowy in the center, offering that delightful contrast of crunch and melt.

Think of it as the sophisticated cousin of a marshmallow — only prettier, and way more flavorful.

The Unique Twist: Lavender & Lemon

What makes this pavlova different? The infusion of lavender and lemon takes it from classic to unforgettable.

• Lavender adds a light floral note that’s calming, almost tea-like.
• Lemon zest and juice cut through the sweetness with brightness and balance.

Together, they create a flavor that’s:

• Refreshing
• Elegant
• Perfect for warm-weather months or bridal showers, baby showers, and brunches.

Just be sure to use culinary-grade lavender, and don’t overdo it — a little goes a long way!

Ingredients Breakdown

Here’s everything you’ll need to make this dreamy pavlova:

Pavlova Base:

• 4 egg whites, room temperature (120g)
• 1 cup superfine sugar (200g)
• 1 tsp cornstarch
• 1 tsp white vinegar or lemon juice
• ½ tsp vanilla extract

Lavender Lemon Cream:

• 1 cup heavy cream (240 ml)
• 3 tbsp powdered sugar
• 1 tsp culinary dried lavender (lightly crushed)
• 1 tbsp lemon zest
• 1–2 tbsp fresh lemon juice, to taste

Optional Toppings:

• Fresh berries (blueberries, raspberries, strawberries)
• Candied lemon peel
• Extra lavender buds (lightly crushed)

How to Achieve the Perfect Meringue Base

The heart of a pavlova is the meringue — light, crisp, and slightly chewy on the outside with a marshmallow-soft center. It’s all about technique and patience.

Step-by-Step Meringue Mastery:

1. Start with clean, grease-free equipment.
   Any trace of fat (even from your hands or a yolk) can ruin your meringue. Wipe your mixing bowl and whisk with lemon juice or vinegar if needed.
2. Beat the egg whites (room temp!) on medium speed until soft peaks form — they should curl over like ocean waves.
3. Add the sugar gradually — one tablespoon at a time.
   Beat on high speed until the mixture becomes thick, glossy, and forms stiff peaks. This takes time — 8 to 10 minutes, sometimes more. Don’t rush it!
4. Rub a bit of the mixture between your fingers — if it feels grainy, keep beating. The sugar should be fully dissolved for a smooth meringue.
5. Gently fold in cornstarch, vinegar, and vanilla extract.
   These ingredients stabilize the meringue and give it that marshmallowy texture inside.

Pro Tips:

• Use superfine sugar for quicker dissolution (or pulse granulated sugar in a blender).
• Don’t skip the vinegar and cornstarch — they are key to that soft, cloud-like center.

Shaping and Baking the Pavlova

This is where you turn your glossy meringue into a gorgeous, cloud-like base.

To Shape:

1. Spoon the meringue onto a parchment-lined baking sheet, forming a circle (about 7–8 inches wide).
2. Use a spoon or spatula to build up the sides, leaving a slight dip in the center — that’s where your cream will go.

To Bake:

• Preheat oven to 250°F / 120°C.
• Bake for 1 hour and 15 minutes.
• Then turn the oven off and let the pavlova cool completely inside the oven, door slightly open. This prevents cracking.

What You’re Looking For:

• A crisp shell that’s firm to the touch
• A light golden hue on the edges
• No collapse or sogginess

Letting it cool slowly helps keep it crack-free, though a few cracks are totally normal — and honestly, kinda charming.

Making the Lavender Lemon Cream

This whipped cream is light, floral, citrusy, and just sweet enough to balance the pavlova.

Step-by-Step:

1. Gently heat 2 tablespoons of cream and stir in 1 teaspoon culinary dried lavender.
2. Let it steep for 5 minutes, then strain and cool completely.

🌸 This is how you infuse the cream with floral flavor without overdoing it!

3. In a cold bowl, whip the remaining cream (about ¾ cup) with:
   • 3 tablespoons powdered sugar
   • The lavender-infused cream
   • 1 tablespoon lemon zest
   • 1–2 tablespoons fresh lemon juice, to taste
4. Whip until soft peaks form. Don’t overwhip or it’ll turn grainy.

This cream is the literal “cloud” in your cloud pavlova — light, tangy, and scented with spring.

Assembling the Cloud Pavlova

Time to bring it all together!

Here’s How:

1. Once your pavlova base is fully cooled, transfer it gently to a serving platter.
2. Dollop or pipe the lavender lemon cream into the center.
3. Top with your choice of:
   • Fresh berries (raspberries, blueberries, strawberries)
   • Candied lemon peel
   • A sprinkle of lavender buds for extra elegance

Decoration Tips for a Stunning Finish

Your Lavender Lemon Cloud Pavlova already tastes like a dream — now it’s time to make it look like one too. Pavlovas are naturally beautiful, but a few final touches can take yours from lovely to Pinterest-worthy.

Ideas for Garnishing:

• Fresh berries: Scatter blueberries, raspberries, or sliced strawberries for a pop of color and fruity brightness.
• Candied lemon peel: Adds sparkle, tang, and a chewy texture contrast. You can make it at home or use store-bought.
• Crushed lavender buds: A tiny sprinkle goes a long way — just a hint on top makes it visually magical.
• Mint leaves: If you want a fresh green touch, a few tiny mint leaves pair beautifully.
• Powdered sugar dusting: Lightly sift powdered sugar over everything for a snow-dusted effect.

Presentation Tip:

Use a cake stand to elevate (literally and visually!) your pavlova, and serve it with a cake server or wide spatula to lift those delicate slices.

Flavor Profile: What to Expect in Every Bite

This pavlova is a masterclass in balance. It’s light but rich, sweet but tangy, crisp yet creamy — and that’s what makes it irresistible.

You’ll Taste:

• A crisp outer shell that shatters gently with your fork
• A soft, almost marshmallow-like interior
• Whipped cream with cool citrus notes and subtle floral tones
• The brightness of lemon cutting through the sweetness
• The gentle, aromatic presence of lavender — never overpowering

Every forkful feels like a little cloud of sunshine and calm. It’s the kind of dessert that makes you pause and savor.

Common Mistakes and How to Avoid Them

Pavlovas are easier than they look, but they can be fussy if you’re not careful. Here’s how to avoid the most common pitfalls:

1. Weeping or Sticky Pavlova

• Cause: Sugar not fully dissolved or high humidity.
• Fix: Beat meringue until sugar is fully incorporated (rub between your fingers to test), and avoid baking on humid days if possible.

2. Cracked Shell

• Cause: Cooling too fast.
• Fix: Always let your pavlova cool in the oven with the door cracked open to reduce temperature shock.

3. Flat Meringue

• Cause: Under-beaten egg whites or added sugar too quickly.
• Fix: Start slow, beat to soft peaks, then gradually add sugar and continue beating to stiff peaks.

4. Gritty Cream

• Cause: Over-whipping.
• Fix: Stop when the cream forms soft to medium peaks. It should be smooth, not grainy.

Make-Ahead & Storage Guide

One of the best things about this dessert? It’s perfect for prepping ahead — just build it at the last minute for the best texture.

Make-Ahead Tips:

• Meringue base can be baked a day in advance. Store in a cool, dry place, loosely covered.
• Lavender lemon cream can be made and chilled separately, then whipped and assembled the day of.

Storing Leftovers:

• Once topped, pavlova should be eaten within 24 hours.
• Store covered in the fridge, but note: the meringue will soften over time from the moisture in the cream.

Freezing?

Not ideal. Pavlovas don’t freeze well due to their delicate texture. Stick to same-day or next-day serving for best results.

Fun Variations

Fallen in love with pavlova? You’re not alone — and once you’ve mastered the base recipe, there are endless ways to flavor it, twist it, and make it your own. Here are some dreamy variations to try:

1. Earl Grey & Orange Pavlova

• Steep Earl Grey tea in your cream instead of lavender.
• Add orange zest for a subtle citrusy touch that pairs beautifully with the tea.

2. Rosewater Raspberry Pavlova

• Swap the lavender for rosewater (just a tiny splash — it’s potent!).
• Top with fresh raspberries and edible rose petals for a romantic vibe.

3. Blueberry Basil Pavlova

• Blend a little fresh basil into your cream for an herbal twist.
• Top with a blueberry compote for juicy color and flavor.

4. Honey Peach Pavlova

• Fold peach purée into the whipped cream.
• Drizzle the finished pavlova with honey and top with sliced ripe peaches.

5. Coconut Lime Pavlova

• Add shredded coconut to the meringue before baking.
• Top with whipped cream flavored with lime zest and juice for a tropical feel.

Each variation has the same foundation: a light, crisp base with soft cream and bold toppings. The flavors are totally up to you.

Why This Dessert Will Steal the Show

This Lavender Lemon Cloud Pavlova isn’t just a treat — it’s an experience. From the first bite to the last crumb, it’s fresh, fragrant, and flavorful — and it’s the kind of dessert people remember.

Here’s what makes it special:

• Visually stunning with minimal effort
• Naturally gluten-free and light on the palate
• Feels fancy, but anyone can make it
• Offers a perfect balance of textures and flavors
• Customizable for seasons, moods, and menus

Whether you’re celebrating a birthday, hosting a tea party, or just treating yourself on a quiet afternoon, this pavlova brings a little elegance and joy to the table.

Conclusion

The Lavender Lemon Cloud Pavlova is the perfect blend of lightness and luxury — a sweet sigh of floral notes, citrus tang, and melt-in-your-mouth meringue. It looks like a centerpiece, tastes like a cloud, and leaves everyone wanting another slice.

If you’ve never made a pavlova before, this is your sign to try. It’s simpler than it seems, endlessly customizable, and always impressive. Just follow the steps, trust the process, and let the oven do the magic.

Now go whip up some egg whites, zest a lemon, and invite a little cloud-shaped beauty into your kitchen. 💜🍋☁️

FAQs

1. Can I make this without lavender?

Yes! You can skip the lavender entirely and still have a delicious lemon cream. Or try subbing with a little vanilla or lemon verbena for a twist.

2. Can I use store-bought meringue nests instead?

You can, but the texture won’t be the same as a homemade pavlova. Store-bought meringue tends to be crunchy throughout, not soft in the center.

3. How long does pavlova last?

Once topped, pavlova is best eaten within 24 hours. The meringue softens over time due to the cream.

4. Can I make it in advance?

Yes! Bake the meringue base a day ahead and store it in a cool, dry place. Whip the cream and assemble right before serving.

5. Is it gluten-free?

Yes! Pavlovas are naturally gluten-free — just double-check that your toppings (especially store-bought items) are, too.

Lavender Lemon Cloud Pavlova

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• Author: Lora

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Description

If you could eat a cloud, it might taste like this: crisp on the outside, marshmallowy in the middle, kissed with floral lavender and fresh lemon zest. The Lavender Lemon Cloud Pavlova is a true showstopper — delicate, elegant, and almost too pretty to eat. (Almost.)

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Ingredients

Scale 1x2x3x

• 4 egg whites, room temperature (120g)

• 1 cup superfine sugar (200g)

• 1 tsp cornstarch

• 1 tsp white vinegar or lemon juice

• ½ tsp vanilla extract

Lavender Lemon Cream:

• 1 cup heavy cream (240 ml)

• 3 tbsp powdered sugar

• 1 tsp culinary dried lavender (lightly crushed)

• 1 tbsp lemon zest

• 1–2 tbsp fresh lemon juice, to taste

Optional Toppings:

• Fresh berries (blueberries, raspberries, strawberries)

• Candied lemon peel

• Extra lavender buds (lightly crushed)

Cook Mode Prevent your screen from going dark

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Instructions

• Start with clean, grease-free equipment.
  Any trace of fat (even from your hands or a yolk) can ruin your meringue. Wipe your mixing bowl and whisk with lemon juice or vinegar if needed.

• Beat the egg whites (room temp!) on medium speed until soft peaks form — they should curl over like ocean waves.

• Add the sugar gradually — one tablespoon at a time.
  Beat on high speed until the mixture becomes thick, glossy, and forms stiff peaks. This takes time — 8 to 10 minutes, sometimes more. Don’t rush it!

• Rub a bit of the mixture between your fingers — if it feels grainy, keep beating. The sugar should be fully dissolved for a smooth meringue.

 

• Gently fold in cornstarch, vinegar, and vanilla extract.
  These ingredients stabilize the meringue and give it that marshmallowy texture inside.

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