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.
What is the best season to make this recipe?
The best season to make Blueberry Pavlova is from May to August. You can find blueberries in every store and enjoy their abundance.
What are the health benefits?
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.
What kind of drink pairs well with blueberry pavlova?
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.
How do you make pavlova?
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.
How long can you keep pavlova?
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.
Quick tips on making pavlova
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.
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.
Check out my video here. And, subscribe to my YT channel to stay tuned and enjoy other recipe ideas! 😉
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Steps
1
Done
3 min
Gather ingredients
Gather 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 eggs
Divide 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 sugar
Gradually 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 juice
Add cornstarch and whisk them again. Add lime juice and whisk one more time.
5
Done
2 min
Prepare to bake
Transfer the mixture onto the prepared baking sheet, forming a large circle like a bird nest in the middle.
6
Done
1 hour
Bake
Bake 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
Rest
Turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.
8
Done
3 min
Make Chantilly Cream
Add 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
Decorate
Once the pavlova has cooled off completely, top it with Chantilly cream and blueberries.
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