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| 3 egg whites | |
| 1 cup caster sugar | |
| 1 cup full cream | |
| 1 teaspoon lime | |
| 1 teaspoon vanilla sugar | |
| 1 tablespoon icing sugar | |
| 1 tablespoon cornstarch | |
| 1 cup blueberries |
And love - it is the main ingredient!
Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.
Experience this summer Blueberry Pavlova recipe that combines a delicate meringue with chantilly cream and sweet blueberries.
My new Pavlova features juicy blueberries! So elegant, sweet, and yummy! 😉
Every bite will give you a fantastic summer feel. If you want a classic version of this dessert, try my Strawberry Blackberry Pavlova.
The best season to make Blueberry Pavlova is from May to August. You can find blueberries in every store and enjoy their abundance.
Blueberries are packed with antioxidants and dietary fiber. Consuming them regularly will help to fight many diseases and stay healthy. Blueberries are the perfect berries to have in your healthy diet.
When pairing a drink with blueberry pavlova, you’ll want something that complements the dessert with its flavors. For example, a cup of expresso coffee, coffee macchiato, iced tea, or a glass of white sweet wine will work great.
The meringue shell is made by beating egg whites until stiff peaks form and gradually adding sugar to create a glossy and stable mixture. Other ingredients such as vinegar, cornstarch, and vanilla extract are often added to achieve a crisp exterior and a chewy interior.
You don’t need many kitchen tools. Mixer is the only thing that you need to get the stiff peaks.
Pavlova dessert is known for its extraordinary presentation and is often served on special occasions such as baby showers, birthday parties, weddings, or Christmas. Combining the sweet meringue, creamy Chantilly Cream, and delicious tangy fruits creates a perfect contrast of textures and flavors.
I usually keep the baked Pavlova shell in a fridge and serve it the next day.
But, you can also store the pavlova in a cool and dry environment, away from direct sunlight, moisture, and excessive humidity.
Overall, it is an easy dessert. The most important things are eggs and oven temperature. Let’s take a closer look at them.
Eggs
It is better to use eggs at room temperature, if you have eggs in the fridge, take them out, and carefully divide egg whites from yolks. Leave the egg whites in a bowl for 10 minutes. And right after, you can start making pavlova dessert.
Note: You can use egg yolks for making my Hollandaise sauce.
Serve it with Eggs Benedict for making breakfast extra special!
Temperature
To measure the exact oven temperature, you need to have a thermometer built into your oven. Heat the oven to 300°F (150°C), and before baking Pavlova you need to reduce the temperature to 250°F (120°C).
Experience the perfect harmony of sweet, tangy, and refreshing flavors in every bite of this summer Blueberry Pavlova.
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And check out these other pavlova recipes that you will love:
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1 Done 3 min | Gather ingredientsGather all ingredients on a table. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside. Draw a round on a baking paper using a pencil and a plate for pavlova. |
2 Done 3 min | Divide and beat eggsDivide 3 egg whites from egg yolks. Hide the egg yolks to use in other dishes. Add the egg whites to a mixing bowl and whisk with an electric mixer until stiff peaks form. |
3 Done 3 min | Add sugarGradually add the sugar, one tablespoon at a time, while continuing to whisk the egg whites on high speed. Add vanilla sugar. The mixture should become thick and glossy. |
4 Done 1 min | Add cornstarch and lime juiceAdd cornstarch and whisk them again. Add lime juice and whisk one more time. |
5 Done 2 min | Prepare to bakeTransfer the mixture onto the prepared baking sheet, forming a large circle like a bird nest in the middle. |
6 Done 1 hour | BakeBake the pavlova in the preheated oven for 1 hour on 250°F (120°C), or until it is crisp on the outside and marshmallowy on the inside. |
7 Done 3-4 hours | RestTurn off the oven and let the pavlova cool completely in the oven with the door slightly ajar. |
8 Done 3 min | Make Chantilly CreamAdd full cold full cream to a mixing bowl, whisk until you see soft peaks. Add 1 tablespoon icing sugar and whisk again. Don't overbeat the full cream, it may curdle. Keep the whipped cream in the fridge until you start decorating the pavlova. |
9 Done 5 min | DecorateOnce the pavlova has cooled off completely, top it with Chantilly cream and blueberries. |
10 Done | ServeYour Blueberry Pavlova is ready! Enjoy! |
Share this recipe with your family and friends and tag #HelenaRecipesCom on social media when you've tried it!
Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?
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