Summer Berry Pavlova Recipe

Preheat the Oven

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.

Whip Egg Whites

In a clean bowl, whip the egg whites until soft peaks form. Gradually add sugar, continuing to whip until stiff peaks form.

Add Cornstarch and Vinegar

Gently fold in cornstarch, vinegar, and vanilla extract until just combined.

Shape and Bake

Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circular disc with a slight well in the center. Bake for 1 hour, then turn off the oven and let the pavlova cool inside.

Cook Blueberries

In a saucepan over medium heat, combine blueberries and sugar. Cook until the blueberries burst and release their juices.

Blend and Strain

Blend the mixture until smooth, then strain through a fine sieve to remove skins.

Combine with Egg Yolks

In a bowl, whisk egg yolks and add the strained blueberry mixture. Cook over low heat, stirring constantly until thickened.

Finish with Butter and Lemon Juice

Remove from heat, stir in butter and lemon juice until fully combined. Allow to cool.

Whip the Cream

In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Layer the Pavlova

Once the pavlova has cooled, top it with blueberry curd, then add mixed berries and dollops of chantilly cream.

Serve with Sorbet

Serve slices of pavlova with a scoop of raspberry sorbet on the side.