Blueberry Pavlova
– a meringue,
– mascarpone whipped cream,
– blueberry compote,
– blueberries,
– mint leaves.
Equipment used
– Baking tray
– Plain piping nozzle
– Piping bag
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Ingredients
Meringue
80g egg whites160g sugar12g cornflour6g lemon juice
Mascarpone whipped cream150g cold single cream75g mascarpone40g caster sugar
Blueberry compote150g blueberries20g caster sugar2g NH pectin
a little white chocolate
Mint leaves
The recipe
Makes 4 Pavlovas
Meringue80g egg whites160g sugar12g cornflour6g lemon juice
In a mixing bowl, combine the egg whites, caster sugar, cornflour and lemon juice. Whisk the egg whites with an electric whisk until you have a firm, smooth meringue. Fill a piping bag fitted with a plain nozzle with the meringue. Pipe the mixture onto a baking tray lined with baking paper.
Bake at 90°C for 2 hours 30 minutes, then leave in the switched-off oven for a further 30 minutes.
Using a kitchen grater, lightly sand the meringues so that they stand upright when turned over.
Melt a little white chocolate in the microwave and use a pastry brush to coat the surface, to protect it from moisture.
Blueberry compote150g blueberries20g caster sugar2g NH pectin
In a small bowl, mix the caster sugar and NH pectin.
In a saucepan, cook the blueberries over a low heat for a few minutes. Then turn up the heat and add the sugar and pectin mixture.
Cook for two minutes, stirring occasionally. Turn off the heat. You can blend it or leave the compote chunky.
Fill a piping bag with it and set aside until ready to assemble.
Mascarpone Chantilly cream150g cold single cream75g mascarpone40g caster sugar
Using an electric whisk, whip the very cold single cream with the mascarpone. Use single cream with a minimum fat content of 30% (I often use Président’s Fleurette Extra cream). Gradually add the caster sugar. Fill a piping bag fitted with a plain nozzle with this chantilly cream.
Assembly
Pipe the chantilly cream onto the meringues.
Next, spoon the blueberry compote into the centre of the whipped cream.
Arrange the blueberries on top. I added some small mint leaves.
