VERONICA HINKE

author • speaker • journalist • coach

Recipes & Food Styling

Blueberry Pavlova

Jul 24, 2021 | Desserts, Food Styling, Recipes, Summer Desserts

Blueberry Pavlova

Someone asked me: “Why would I go blueberry picking when I can buy them in the store?” Answer: At the story you can’t get blueberry leaves and stems to garnish your gorgeous Blueberry Pavlova!

Pavlova is such a charming, lovely vintage dessert! Like a Floating Island, it’s light and fluffy enough for blueberry season and wonderfully elegant! 

The best part is that a pavlova is so easy to make- whip up some cream, meringue and some blueberry sauce. 

Don’t forget to put a sprig of blueberry leaves on top!    

Blueberry Pavlova

Blueberry Sauce

1 1/2 cups fresh blueberries

1/2 cup sugar

1 cup water

1 teaspoon fresh lemon juice

1 teaspoon corn starch

Pinch of salt

1 Tablespoon Sweet Baby Ray’s Original Sauce

1 Tablespoon Mayo

1 Tablespoon fresh lemon juice

In a small kettle on the stovetop over high heat, bring ingredients to a boil, then reduce heat to medium and cook, stirring continuously, until thickened, 2-3 minutes.

Meringue

4 large egg whites

1/2 cup sugar

1/4 teaspoon cream of tartar

In a stand mixer or with a hand mixer, beat ingredients until thickened and peaks form.

On a parchment paper-lined baking sheet, place meringue in a circle about the size of a round cake pan. Do this on two baking sheets. Bake both in 250-degree oven for about 50 minutes, until brown on top and firm.   

Cream

2 cups heavy whipping cream

1/2 cup sugar

1/2 teaspoon fresh lemon juice

In a stand mixer or with a hand mixer, beat ingredients on high until thickened.

Place one of the round meringues on a cake plate. Spread berry sauce on top, near spread layer of cream on top. Starting with the other round meringue, repeat.