Pavlova with Boozy Blueberry Sauce

July 21, 2014
3 Ratings
Photo by Mark Weinberg
  • Serves 6
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

Test Kitchen Notes

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!

What You'll Need
  • 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.
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13 Reviews

Chef S. August 7, 2017
I should have said, below, that you need 1 1/2 cups of fresh berries (divided by 6) for serving. That 1 1/2 cups added to the 2 = 6 cups total. I used 2 cups of frozen berries for the sauce. :-)
Chef S. August 7, 2017
Great recipe but the math is incorrect for the amount of blueberries needed. For 6 servings if you reserve 1/4 cup of berries, that totals 1 1/2 cups fresh berries to put in the pavlovas in addition to the 2 cups to cook for the sauce. Total needed is 3 1/2 cup berries. Thanks.
Chef Sandy
C W. August 6, 2017
I made a single, large pavlova using this recipe, with a few changes. I used ultra fine sugar, piped the meringue into a 7" circle, then gave it walls, like a bowl. I also piped a large star and some kisses for extra decoration. Baked for 60 minutes. I made the blueberry sauce with lime juice and Chambord. Added the sauce to the bottom, then a layer of whipped cream, then nectarines, strawberries, and blueberries, and the star and kisses on top.
Kyle August 31, 2014
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?
Phil A. August 24, 2014
I used lime juice, and cognac. Delicious and classic!
Doreen S. August 22, 2014
How do you remove them from the wax paper?? Mine are stuck!
Deborah D. August 23, 2014
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!
carswell August 21, 2014
I think I would use Grand Marnier in the sauce.
Barbara H. August 17, 2014
Will the pavlovas last 4 days in airtight container?
Deborah D. August 23, 2014
Yes! If you live in a humid area though, they might start to "wilt" a bit though.
Beth100 August 14, 2014
Love the spoons! Can you please share your source? Also love the snowy white/dark berry color contrast.
drbabs August 1, 2014
Can you make the pavlovas early in the day for serving in the evening?
Deborah D. August 2, 2014
Yes! They hold up surprisingly well. When they are completely cooled, transfer to an airtight container until you are ready to serve.