A berry refreshing twist on a Kiwi favourite. Serve this fresh blueberry this summer.
- 4 egg whites
- 1/4 tsp salt
- 1 cup caster sugar
- 1/2 tsp vanilla
- 1 tsp vinegar
- 2 tsp cornflour
- 3 cups fresh blueberries
- 2 tsp caster sugar
- 1 tsp cornflour
- 150 ml whipped cream
- a dash of lemon juice
- passionfruit or lemon drizzle
- grated chocolate
How to make blueberry pavlova:
- Preheat oven to 110C and line a baking tray with baking paper.
- Whisk egg whites and salt to a soft foam.
- Gradually whisk in sugar until the mixture forms stiff peaks. Whisk in the vanilla, vinegar and cornflour.
- Turn mixture onto the prepared tray, shaping into an 18- 20cm circle. Draw the mixture up high and smooth off the top.
- Bake for 1 1/2 hours. Do not open the oven during cooking.
- Turn off the oven, open the door slightly and allow the pavlova to cool in the oven.
- Make coulis: In a small saucepan, combine 2 cups of fresh blueberries, sugar, lemon juice and cornstarch. Use a fork to roughly mash the berries. Bring to a boil over medium heat, stirring constantly. Cook for 2-3 minutes longer or until thickened. Let cool before serving.
- When completely cool, top meringue with whipped cream, blueberry coulis and remaining fresh blueberries.
- Tip: omit the coulis and replace with a passionfruit drizzle under the berries and grated chocolate on the top (as pictured)
Blueberries New Zealand