Pavlova

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🍋🫐 The ultimate spring dessert recipe: pavlova! Mine is topped with blueberry whipped cream, fresh blueberries & lemon zest — it’s light, fresh, and easy to make.

Ingredients:

Base:

6 egg whites

1 1/2 cups granulated sugar

1/2 tsp cream of tartar

1 tsp corn starch

1 tsp vanilla extract

1/2 tsp almond extract

Whipped Cream:

1 pint heavy whipping cream

3/4 cup powdered sugar

1 tsp vanilla

a few spoonfuls of frozen blueberries, heated up and smashed

Topping:

Fresh blueberries & lemon zest

How-to:

Pavolva:

1. Preheat the oven to 200˚F.

2. Add the egg whites to a bowl, and start to beat on low until it starts to become slightly frothy. Slowly turn the speed up to medium, and beat until soft peaks start to form.

3. Once it’s started to thicken a bit, turn up the speed to medium-high, and gradually add in the sugar a few spoonfuls at a time. Beat until it becomes glossy, and stiff peaks form when you pull out the beater.

4. Once fully mixed and glossy, add in vanilla, almond, corn starch, and cream of tartar and mix for 1 more minute.

5. With this recipe, you can make 1 large pavlova, or two medium ones. Shape the mixture into a circular shape on a piece of parchment paper, and create a dip in the center.

6. Bake for 90 minutes until it becomes hardened and crisp on the outside. After 90 minutes, turn off the oven, open the door, and let it sit for at least another hour.

Whipped Cream:

1. Add whipping cream, powdered sugar, and vanilla to a mixer and beat on high until it becomes light and fluffy.

2. Heat a few frozen blueberries over low heat, and mash them as you go until they’re juicy and mostly crushed. Let them cool.

3. Split up the whipped cream into two bowls, and add the blueberries to one.

4. Add alternating layers of blueberry and classic whipped cream, and top with blueberries and lemon zest.

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