the perfect pavlova

*this recipe is based upon Nigella Lawson’s Recipe on NYTCooking

what you need

for the pavlova

10 egg whites

tsp of salt

2 cups caster sugar (regular sugar also works)

4 tsp cornstarch

2 tsp white wine vinegar

splash of vanilla extract

for the topping

~1 quart of fresh blueberries

few tbsp of butter

pinch of salt

splash of maple syrup or honey

~1 quart of mixed assorted berries, sliced in half

2 pints of whipping cream

splash of vanilla extract

~1/4 cup of powdered sugar

what you do

preheat oven to 350 degrees and prepare a baking sheet with parchment paper or silicone mat.

beat eggs on high in stand mixer until very foamy. add salt and gradually add sugar, while still mixing. Continue to beat on high until meringue is glossy, stiff, and holds its peak when the whisk attachment is removed and turned upside down. fold in vanilla, cornstarch and vinegar using a spatula.

spoon meringue onto prepared baking sheet into desired shape. I like prefer a rectangular shape with rounded edges as pictured below. (I have also used this recipe to make 12 mini meringues. use two baking with 6 meringues on each)

place in oven and immediately reduce temperature to 300 degrees. bake for 1 hour and 15 mins before turning the oven off and allowing the meringue to cool completely in oven.

while baking, prepare the blueberry sauce by combining butter, salt, blueberries and maple syrup in a fry pan. Cook over medium heat until sauce is bubbling and blueberries are beginning to burst. cool completely.

prepare whipped cream by combining vanilla and cream and whipping until stiff and fluffy. fold in the powdered sugar and keep in the fridge.

to assemble

transfer meringue to serving platter. spoon whipped cream over top and use the back of a spoon to swoop it around. I like to keep about an inch or so of the edge of the meringue exposed. dollop the cooled blueberry sauce over top, making sure to position some spoonfuls so they trickle over the edge (pictured above). mound fresh berries in small clusters over top, and garnish with edible flowers or fresh mint for an added pop of color. serve immediately!