Tropical Blueberry Pavlova
My brown sugar pavlova base is coated in white chocolate and filled with a mix of tropical cream, almonds, fresh blueberries and quick blueberry syrup.
Ingredients
Ingredients for Brown Sugar Meringue Base
- 3 large egg whites
- ⅔ cup caster sugar or superfine granulated sugar
- ¼ cup light brown muscovado sugar, packed
- 2 oz white chocolate, chopped
Ingredients for Tropical Whipped Cream
- 1 cup heavy whipping cream or double cream
- ⅓ cup crème fraîche
- 1 teaspoon vanilla extract
- 3 tablespoon mango and passionfruit curd or use lemon curd
Ingredients for Toppings
- 2 cups fresh blueberries
- ½ tablespoon caster sugar or superfine granulated sugar
- ¼ cup flaked almonds
Instructions
Instructions for Brown Sugar Meringue Base
- Begin by preheating your oven to 250°F (120C/100C Fan) and line a large baking sheet with a piece of parchment paper or a silicone mat.
- Place the egg whites, caster sugar and brown sugar in a heatproof bowl (ideally, the bowl for an electric mixer, fitted with a whisk attachment).
- Use a small, deep-sided saucepan, that you are able to set the mixing bowl over without it sitting in too deep and touching the bottom. Pour about an inch of water into the pan and bring this to a simmer. Place the mixing bowl on top of the saucepan (it should not touch the water). Keep the water simmering while you whisk the egg whites and sugar by hand continuously until these are frothy and the sugar melted.
- Remove the mixing bowl from the saucepan and fit this back in the electric stand mixer, fitted with a whisk attachment. Whisk the egg whites and sugar on a high speed until these are cool, thick and glossy (about 5-7 minutes).
- When ready, spoon the meringue out onto the prepared baking sheet and spread into a circle about 9" or 23cm in diameter. Create a bit of a nest by pushing the meringue to the edges, allowing these to be slightly taller than the centre.
- Place this in the centre of your preheated oven and bake for three hours. At the end of the three hours, turn the oven off and allow to cool completely in the oven (usually around 2 or 3 hours depending on your oven).
- When your meringue is just about ready to be removed from the oven at the end of the cooling, melt your white chocolate in a small bowl set over a pan of simmering water. Spread this gently over the central nest of the meringue and set aside to cool at room temperature until set (usually about 2 or leave overnight).
Instructions for the Tropical Whipped Cream
- Place the cream, vanilla and crème fraîche in a large bowl and whip together until stiff peaks form. Be careful not to overwhip.
- Add the mango and passionfruit curd (or lemon curd) and fold through gently.
Instructions for Preparing Blueberry Sauce
- Place about ½ cup of your fresh blueberries in a small saucepan with ½ tablespoon of sugar. Cook this over a medium heat, stirring and mashing down the blueberries occasionally until they release their juices and begin to boil (about 8 minutes). Remove from the stovetop and allow to cool.
Instructions for Assembly
- Before serving, assemble your dessert: fill the nest of the meringue with the tropical cream. Spread a layer of fresh blueberries over top of the cream and then drizzle the blueberry sauce over top. Finish with a sprinkle of flaked almonds.
Nutrition
Calories: 255kcalCarbohydrates: 32.9gProtein: 3gFat: 13.6gSaturated Fat: 4.9gCholesterol: 33mgSodium: 36mgPotassium: 69mgFiber: 0.9gSugar: 31.2gCalcium: 23mg
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