Pavlova with Boozy Blueberry Sauce

By • July 21, 2014 • 10 Comments

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Author Notes: Dress up your summer dessert by serving this light and airy pavlova with boozy blueberry sauce. You won't be disappointed! Deborah Davis

Food52 Review: Overall, this recipe was delicious and would be perfect for entertaining. The pavlova was crunchy on the top and bottom and pillowy -- almost marshmallow fluff-y on the inside -- it was such a nice contrast in texture! The sauce was tart which played well against the super sweet pavlova -- I'm sure it would be equally delicious on ice cream!
redhairandfreckles

Serves 6

  • 4 egg whites
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • 1/2 tablespoon corn starch
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups fresh blueberries, divided
  • 1 tablespoon granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons brandy
  1. Separate the whites from 4 eggs into a bowl. Let the whites sit out until they are room temperature.
  2. Preheat the oven to 275° F. Line a cookie sheet with parchment paper. Use a glass to trace six 3-inch circles onto the parchment paper. Flip the paper over so that the side you drew on is face down on the cookie sheet (this way you won't get marker or pen on your pavlova).
  3. In a small bowl, whisk together 1 cup of the sugar and the cornstarch. In another small bowl, combine the vanilla and vinegar.
  4. In a clean mixing bowl, whip the egg whites until they reach soft peaks. Gradually add the sugar/cornstarch mixture to the egg whites a couple of tablespoons at a time. Keep whipping until you have added all of the sugar (the peaks should begin to stiffen).
  5. Sprinkle the vinegar/vanilla mixture over the eggs. Whip until combined and the eggs look shiny with stiff peaks.
  6. Use a spatula or a large spoon to scoop the meringue into the circles you traced on the cookie sheet. Spread the meringue to the edges of the circles, smoothing out any small peaks. Make a slight depression in the center of each meringue circle (for filling later).
  7. Place the meringues in the oven and immediately turn the heat down to 250° F. Bake for 45 to 55 minutes or until the meringues sound hollow when tapped.
  8. Leave the meringues in the oven, but turn off the heat and leave the oven door ajar. Let the meringues cool completely in the oven.
  9. To make the sauce, heat the lemon juice, 2 cups of the blueberries, and the remaining 1 tablespoon of sugar in a medium saucepan over medium-high heat; stir occasionally. After about 5 minutes, the berries should begin to break down and form a sauce. Use a potato masher to break apart the berries even more. Once a thick sauce is formed, turn off the heat and stir in the brandy. Set aside to cool.
  10. To assemble the pavlova, top each meringue with a 1/4 cup fresh blueberries and pour the cooled sauce over the top.
Jump to Comments (10)

Tags: blueberries, dessert, pavlova

Comments (10) Questions (0)

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about 1 month ago Kyle

Made these yesterday and they taste delicious! How did people spread the meringue? I was very messy about it! Any help would be great! Anyone have ideas about a pavlova for Thanksgiving?

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about 1 month ago Phil Adams

I used lime juice, and cognac. Delicious and classic!

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about 1 month ago Doreen Shea

How do you remove them from the wax paper?? Mine are stuck!

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about 1 month ago Deborah Davis

I had to peel them off carefully or scrape them with a spatula. I read that parchment paper actually works better - so I have changed to recipe to reflect the advice!

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about 1 month ago carswell

I think I would use Grand Marnier in the sauce.

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about 1 month ago Barbara Heath

Will the pavlovas last 4 days in airtight container?

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about 1 month ago Deborah Davis

Yes! If you live in a humid area though, they might start to "wilt" a bit though.

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about 1 month ago Beth100

Love the spoons! Can you please share your source? Also love the snowy white/dark berry color contrast.

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2 months ago drbabs

Barbara is a trusted source on General Cooking.

Can you make the pavlovas early in the day for serving in the evening?

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2 months ago Deborah Davis

Yes! They hold up surprisingly well. When they are completely cooled, transfer to an airtight container until you are ready to serve.