No Cheat Day turns 3 years old today and so I bring you a wonderful Blueberry Pavlova!
Yeeei it’s celebration day, I can’t believe this beautiful project is already 3 years old. Yuhuuu party, party, party!!!
I really wanted to bring you guys a pavlova recipe and I thought this blueberry pavlova combination was perfect, since it’s a fruit I love.
After a few failed attempts, here is the final recipe for this wonderful blueberry pavlova.
This blueberry pavlova is perfect for a birthday party, wedding party, dating party… in short, it’s really perfect for sharing.
It’s super crispy on the outside and soft and creamy on the inside. With whipped cream on top and a mountain of blueberries, awww it’s excellent! You really have to try it.
Want another wonderful recipe to celebrate? Check out this Strawberry Gin Cocktail.
How do you make this Blueberry Pavlova?
Making pavlova is very easy, however you need to know a few things before you start.
This is because it’s a super delicate dessert and if it’s not made carefully and following certain directions, the probability of it going wrong is very high. ahah
But don’t be scared yet, because below I’ll give you all the tricks to make the most wonderful and perfect blueberry pavlova ever.
For this recipe you’ll need:
- Eggs
- Sugar
- Vinegar or lemon
- Cornstarch
- Heavy cream
- Lime
- Blueberries
- Water
- Powdered sugar
What are the tricks for the perfect Blueberry Pavlova?
- One of the most important tips is to use eggs at room temperature. This will allow you to have a more airy pavlova, with a very light structure, but strong enough that it doesn’t fall apart completely.
- If you make the pavlova in a mixer, add the sugar after beating the eggs for 1 or 2 minutes. This will help you get a shiny, consistent meringue.
- Add a few drops of lemon or vinegar to the meringue. This helps to keep the consistency and the meringue from breaking up.
- Don’t forget the cornstarch, but coat it well with a spatula instead of using the mixer. The cornstarch helps absorb excess liquid from the meringue and helps make the structure of the pavlova crisp on the outside and creamy on the inside.
- Cook the pavlova at a low temperature. Pavlova is an extremely delicate dessert and needs its time to cook, so there is no point in trying to speed up the process. Also, the low temperature helps the color of the pavlova not to darken too much.
- Don’t open the oven at any time while the pavlova is cooking, otherwise it will bulge and break.
- After you bake the pavlova, turn off the oven, open it slightly, and leave the pavlova inside the turned off oven for about 1 hour or until it is completely cooled. This will prevent the pavlova from going into thermal shock and thus, it will not break as easily.
Want to read the full recipe? See below.
Blueberry Pavlova
Ingredients
For the pavlova
- 4 egg whites room temperature
- 1 cup sugar
- 1 tsp vinegar or lemon
- 1 bsp cornstarch
For the whipped cream
- 1 cup heavy cream very cold
- 2 tbsp sugar
- 1 tsp lime
For the blueberry syrup
- 1 cup blueberries and some for decoration
- 1 tbsp sugar
- 4 tbsp water
- Powdered sugar to dust
Instructions
For the pavlova
- Start by preheating the oven to 170º.
- Separate the egg whites from the yolks and beat the egg whites, along with the sugar in a food processor for 2 min at speed 4.
- If you do it in the mixer, beat the egg whites for 2 min and add the sugar at the end of that time and beat again for about 8 min or until strong peaks form.
- In either process, add the lemon or vinegar halfway through.
- Put the meringue in a bowl and add the cornstarch. Gently stir it in with the help of a spatula.
- Transfer the meringue to a tray lined with baking paper and shape it the way you like it, with the help of a spatula or the back of a spoon.
- Bake for 30 to 40 minutes.
- After the first 10 minutes, lower the oven temperature to 150º.
- Turn off the oven and let the pavlova rest with the oven door slightly open for 1 hour or until completely cool.
For the whipped cream
- Add the cream and the sugar and beat for 1 min at speed 4. If using a mixer, beat the cream for 2 minutes, add the sugar and beat for another 5 minutes or until you have a consistent cream.
- Add the lime and mix well.
For the blueberry syrup
- Combine all the syrup ingredients in a saucepan over medium-high heat and bring to a boil, stirring occasionally.
- When it starts to get thick and purple in color, it's ready.
- To make it more uniform, beat the syrup in a blender or with a hand blender.
For assembling
- Place the pavlova on the serving dish.
- Carefully fill the center of the pavlova with the whipped cream.
- Drizzle with the blueberry syrup and scatter the fresh blueberries on top.
- Finally, sprinkle with powdered sugar.
- Have fun and enjoy this blueberry pavlova!
Notes
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