Blueberry and Lilly Pilly Pavlovas
Prep time: 
Cook time: 
Total time: 
Serves: 20
Meringue Nests
  • 4 egg whites (room temp)
  • 1 cup caster sugar
  • 3 tsps cornflour/cornstarch
  • 1 tsp white vinegar
To Decorate
  • 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
Meringue Nests
  1. Preheat oven to 150°C and line a baking tray with parchment paper.
  2. Using an electric mixer, beat egg whites until soft peaks form.
  3. Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
  4. Add the cornflour and vinegar and fold through.
  5. Transfer mixture to piping bag with a nozzle attached and pipe round nest shapes around 10cm in diameter onto the parchment paper.
  6. Place in the oven, reduce the heat to 120°C and cook for 20 minutes.
  7. Then turn the oven off and allow the meringues to completely cool in the oven.
To Decorate
  1. Using an electric mixer, beat cream and icing sugar until soft peaks form.
  2. 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.
  3. Decorate with blueberries and mint.
Recipe by Love Swah at