I recently attended an event for the launch of Bonne Maman’s new Blueberry and Lilly Pilly jam. The Lilly Pilly is a native Australian bush fruit, which has been combined with blueberries using traditional French jam making practices to create this new conserve.
The tartness of the Lilly Pilly contrasts well with the sweetness of the blueberries, and I went home with several ideas buzzing around my head on how to bake with this jam.
After a spot of brainstorming and “taste testing” for further research, I decided mini pavlovas were the way to go. Meringue is often associated with French cuisine (echoing Bonne Maman’s French identity) and the pavlova is of course our Australian dessert of choice, which works perfectly with the native Lilly Pilly.
Don’t worry if you can’t get your hands on the Lilly Pilly jam, this recipe works well with any blueberry conserve. Or for that matter, any berry jam at all. If you only have strawberry jam, then top the pavlovas with fresh strawberries instead! The joy of the pavlova is that it works well with pretty much any fruit.
I plucked the very tips of my mint to decorate, and the joy of mint is not only does it look beautiful, it tastes great too! If you don’t have any mint on hand, I would suggest a light scattering of lime zest.
Oh and see that box with the cute Bonne Maman ribbon in the shot? That housed a Lilly Pilly plant which they kindly sent me. I promptly killed it within 3 weeks :( Honestly I am the worst at gardening! At least the box got a new life as a photography prop…
- 4 egg whites (room temp)
- 1 cup caster sugar
- 3 tsps cornflour/cornstarch
- 1 tsp white vinegar
- 250ml thickened cream
- 1 tbsp icing sugar
- ½ jar of jam (I suggest Bonne Maman's Blueberry & Lilly Pilly)
- 1 punnet of blueberries
- Mint leaves to garnish
- Preheat oven to 150°C and line a baking tray with parchment paper.
- Using an electric mixer, beat egg whites until soft peaks form.
- Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
- Add the cornflour and vinegar and fold through.
- Transfer mixture to piping bag with a nozzle attached and pipe round nest shapes around 10cm in diameter onto the parchment paper.
- Place in the oven, reduce the heat to 120°C and cook for 20 minutes.
- Then turn the oven off and allow the meringues to completely cool in the oven.
- Using an electric mixer, beat cream and icing sugar until soft peaks form.
- Top each pavlova with whipped cream and a tablespoon of jam. You may need to slightly warm the jam in the microwave for 10 seconds so it's runny.
- Decorate with blueberries and mint.
What’s your favourite pavlova flavour combination? Mine would have to be Passionfruit and Kiwi or Nutella and Strawberry. Decisions decisions!