Blueberry Pavlova


Sometimes, it’s just about a decadent dessert (but, oh, what a great way to use those seasonal blueberries)!


  • 6 egg whites at room temperature
  • 1⁄2tcream of tartar
  • 1 pinch of salt
  • 1 1⁄3cgranulated sugar (divided)
  • 2Tcornstarch
  • 1 1⁄2tvanilla extract (divided)
  • 4cblueberries
  •   zest of one lemon
  • 1cwhipping cream
  • 3Ticing sugar, to taste


**Meringue:  Lay parchment paper on a baking sheet. (You can make one large meringue or several smaller ones.)  Use a bowl or dinner plate to draw a circle as a template for the meringue.

Add the cream of tartar and salt to egg whites.  In a separate bowl, mix together 1 1/4 C sugar and cornstarch.  Beat the egg whites for a few minutes until frothy (about 2-3 min.) on medium-low speed.  Add sugar a spoonful at a time while still beating the egg whites, until incorporated, and then beat on medium for 1-2 minutes.  Add 1/2 tsp vanilla and keep on beating on medium-high until stiff peaks form (4-5 minutes).  Spread egg whites onto template(s).  The meringue layer should not be too thin as you want some body to it.  Bake for 60 minutes at 250 degrees.  The large meringue will take about 10-15 minutes longer.  If you have time, let the meringue sit with the oven turned off for 2 hours to dry.  Meringues can be made in advance the day before and strored in an airtight container.

Blueberry Sauce: Cook blueberries and 3-4 T sugar on medium-low for about 10 minutes, crushing with a spatula or potato masher, until they are the sugar is dissolved and sauce is heated through.  Add lemon zest and taste for sugar/zest.  Cool.  This can also be made ahead and stored in the fridge. If using frozen berries, add a bit of cornstarch mixed with water to thicken.

Whipped Cream: Whip until soft peaks form.  Add the icing sugar and 1 tsp vanilla and keep whipping until stiffer peaks form. Keep in the fridge until you need it.

To Assemble the Pavlova:  Pleace the meringue on a plate and spoon the blueberry sauce on top.  Cover with the whipped cream, top with fresh blueberries and enjoy!


**There’s always the option of buying some of Flour Power’s outstanding meringues at the market to save this step!