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Lemon marshmallow pavlovas with blueberries
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Celebrate Australia Day with perfect pavlovas: light, airy desserts made easy!
Ingredients:
  • 5 eggwhites
  • 0.63 gm cream of tartar
  • 385g caster sugar
  • 1 tsp white vinegar
  • 20.00 gm cornflour
  • Zest and juice of 1/2 lemon
  • 2 x 150g punnets blueberries
  • 300ml thickened cream, firmly whipped
  • Shredded lemon rind, to serve
Instructions:
  • Preheat your oven to 200°C. Beat egg whites with an electric mixer until foamy. Mix in cream of tartar until soft peaks form. Gradually add 1 1/4 cups (275g) sugar while beating continuously until the mixture is thick and glossy. Gently fold in vinegar, cornflour, and rind using a large metal spoon.
  • Using a spoon, portion out 6 mounds onto a baking paper-lined tray, keeping them 5cm apart. Shape each mound into a 10cm round with a slight hollow using a small metal spatula. Bake on the lowest oven shelf at 130°C for 25-30 minutes until dry. Let them cool on the tray before serving.
  • In a small saucepan, combine the remaining sugar, 2 tablespoons of blueberries, lemon juice, and 1/4 cup of water. Stir over medium heat until the sugar dissolves, then bring to a simmer for 5 minutes. Let it cool.
  • When ready to serve, place the pavlovas on plates. Fill the centers with dollops of cream, add the rest of the blueberries and lemon zest on top, and drizzle with a touch of syrup mixture.

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