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Blueberry and Lemon Pavlovas

Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Servings: 10
Author: Swah

Ingredients

Mini Pavlovas

  • 4 egg whites room temp
  • 1 cup caster sugar
  • 3 tsp cornflour/cornstarch
  • 1 tsp white vinegar

Fresh Blueberry Cream Cheese Frosting

  • 150 g blueberries
  • tbsp sugar
  • ½ tbsp corn starch
  • 1 tbsp lemon zest
  • 60 g butter room temperature
  • cups icing sugar
  • 225 g cream cheese softened
  • 1 tsp vanilla extract

To assemble

  • 1/2 cup store-bought lemon curd
  • Blueberries to decorate
  • Lemon zest of 1 lemon

Instructions

Mini Pavlovas

  • 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.

Fresh Blueberry Cream Cheese Frosting

  • Combine the blueberries, sugar, cornstarch, and lemon zest in a saucepan over medium heat.
  • Stir the mixture until the sauce thickens and the cornstarch becomes translucent (around 10 minutes.)
  • Remove from heat and allow to cool to room temperature.
  • Once cooled, I blitzed my mixture in the food processor to remove any big blueberry chunks.
  • Cream the butter and icing sugar together until well mixed.
  • Add the cream cheese in cubes slowly until incorporated. Add in vanilla extract and continue mixing for 5 minutes until the icing is light and fluffy.
  • Gradually add the blueberry sauce and gently fold into the cream cheese frosting.

To assemble

  • Top each pavlova with a teaspoon of lemon curd and then dollop the blueberry icing on top.
  • Decorate with blueberries and lemon zest.