Blueberry Pavlova

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:

  1. Preheat oven to 110C and line a baking tray with baking paper.
  2. Whisk egg whites and salt to a soft foam.
  3. Gradually whisk in sugar until the mixture forms stiff peaks. Whisk in the vanilla, vinegar and cornflour.
  4. Turn mixture onto the prepared tray, shaping into an 18- 20cm circle. Draw the mixture up high and smooth off the top.
  5. Bake for 1 1/2 hours. Do not open the oven during cooking.
  6. Turn off the oven, open the door slightly and allow the pavlova to cool in the oven.
  7. 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.
  8. When completely cool, top meringue with whipped cream, blueberry coulis and remaining fresh blueberries.
  9. Tip: omit the coulis and replace with a passionfruit drizzle under the berries and grated chocolate on the top (as pictured)

Blueberries New Zealand

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