I have always wanted to make a pavlova, but was scared to work with a meringue. This was nothing to be scared about. This dessert is fantastic. I love the crunchiness you get when you first bite into it, then the chewy center paired with the rich whipped cream and fruit. Awesome. I made a blueberry compote to compliment the tartness of the plums and kiwi fruit. Again…awesome.
- 2 egg whites…room temperature
- 3/4 tsp. vanilla
- 1/4 tsp cream of tarter
- 2/3 C sugar
Place egg whites into a medium bowl. Add cream of tarter and vanilla then beat until soft peaks form.
Add sugar one spoonful at a time until meringue forms stiff peaks and is glossy.
Form into a round onto a cookie sheet lined with parchment paper.
Bake at 300 for 35 mins. Turn the oven off and let get the meringue harden in the oven for an hour.
For the whipped cream:
- 1 small container heavy cream
- 1/3 C sugar
- 1 teaspoon vanilla
In a chilled bowl, add one small container of heavy cream, 2/3 C sugar, and 1 teaspoon vanilla. Beat until creamy (don’t beat too long or you will start to get butter).
For the Blueberry Compote
- 1 pint (2 C) fresh blueberries
- 1/3 C granulated sugar
- 2 tablespoons plus 1 teaspoon corn starch
- 1/4 C water
Rinse and pat dry blueberries and place in a small saucepan. In a medium bowl, mix the sugar and cornstarch together and pour over the blueberries. Add the water. Stir the mixture over low-medium heat. You will want to cook this until the blueberries begin to burst and the juice thickens, about 4 minutes. Allow to cool.
Putting it all together…
Spoon the whipped cream into the well of your meringue. Top with cut fresh fruit of your choice. Drizzle blueberry compote over the top of everything. Enjoy!
NOTE: If your pavlova should fall apart on you when you take it out of the oven, do not despair. Just put some pieces on a plate or in a bowl and top it with the whipped cream and fruit…just as good, if not better. 🙂