Blueberry pavlova

Pavlova aux myrtilles

Blueberry Pavlova

– meringue
– whipped cream with mascarpone
– blueberry jelly
– fresh blueberries

Material used

– Silikomart Tourbillon X6 mould
– Pastry bag
– Plain pastry bag


For 5-6 people

For the blueberry jelly
250g fresh or frozen blueberries
30g caster sugar
4g gelatine
In a saucepan, heat the blueberries with the caster sugar. Place the gelatine leaves in a bowl of cold water. Strain the blueberries to remove the skins. Add the wrung out and softened gelatine and mix well. Pour into the Silikomart X6 whirlpool mould and place in the freezer.

For the meringue
100g egg whites
100g powdered sugar
50g icing sugar
Whisk the egg whites until stiff, add the caster sugar.
Sift the icing sugar and mix gently. Poach (see photos) with a plain tip on a baking tray covered with baking paper, hollowing out the middle so that you can top with whipped cream later. Place in the oven for 1h15 at 100°C. Turn off the oven and leave to cool in it.

For the whipped cream
Whip the cream with an electric mixer (minimum 30% fat content), mascarpone and caster sugar. Garnish the middle of the meringue with this and then place the blueberry jelly in the middle. I finished by placing fresh blueberries all around, interspersed with some fresh mint leaves.