Celebrating the Last Colours of Summer: Fruit Pavlova with Homemade Lemon Curd
After a bit of a break from posting, I wanted Cookbook Chef’s return to be something bright, joyful, and unapologetically indulgent — and this fruit pavlova felt like the perfect way to celebrate the last flashes of summer colour.
The Meringue
The base is a glorious, crisp-on-the-outside and marshmallow-soft-inside meringue — made using Jane’s Patisserie’s Spring Pavlova recipe.
Jane’s recipes are always incredibly reliable and easy to follow, and this one is no exception. The meringue holds its shape beautifully, cracks in all the right places, and hides that perfect cloud-like interior we all secretly hope for.
The Lemon Curd
I made my own lemon curd using Cupcake Jemma’s recipe — this link jumps straight to the curd portion of her video, around 8 minutes 10 seconds in.
It’s bright, buttery, tangy, and the perfect contrast to the sweetness of the meringue and cream. Jemma’s recipe never fails to make the kitchen smell like sunshine.
I’ve actually made this recipe before — it’s become a firm family favourite, and guests always love the lemon blondies she makes in the video too. But don’t stop there — once you’ve nailed the curd, make sure to go back and watch the full video. The bake Jemma creates alongside it is just as irresistible, and definitely worth a try next time.
Building the Pavlova
Once the meringue cooled completely, I spooned on soft peaks of whipped cream and generous swirls of lemon curd. Then came the fun part — decorating.
A Riot of Colour
I went for a mix of fruits that scream “late summer” — mango, kiwi, strawberries, blueberries, nectarines, and pomegranate. Together, they create a glorious rainbow of colour and texture, with a mix of sweetness, tang, and crunch that balances the creamy and chewy elements underneath.
The result? A crisp shell, a soft marshmallowy centre, tangy curd, and juicy fruit — everything I love about summer on a single plate.
(Just look at that marshmallowy goodness!)
This pavlova isn’t just a dessert — it’s a celebration of colour, of the last warmth before autumn fully settles in, and of the simple joy of baking something that brings everyone to the table.
If you haven’t tried either of these recipes before, I can’t recommend them enough. Head over to Jane’s Patisserie’s website for her meringue base, and Cupcake Jemma’s YouTube channel for the lemon curd (around 8:10 in). Both are baking treasures worth bookmarking.
🍴 Final Thoughts
This was the perfect bake to bring Cookbook Chef back — a little messy, full of colour, and unapologetically delicious.
If you give it a go, tag me on Instagram — I’d love to see your creations!
