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Tropical Blueberry Pavlova Recipe

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3.8 from 82 reviews

  • Author: Ava
  • Total Time: 4 hours 0 minutes
  • Yield: 10 servings

Description

This Tropical Blueberry Pavlova is a light and airy dessert featuring a crisp brown sugar meringue base topped with tropical whipped cream, fresh blueberries, tangy blueberry sauce, and crunchy flaked almonds. It combines the sweetness of white chocolate and passionfruit curd with fresh berries, creating a vibrant and refreshing treat perfect for summer gatherings or special occasions.

Ingredients

Brown Sugar Meringue Base

  • 3 large egg whites
  • ⅔ cup caster sugar (or superfine granulated sugar)
  • ¼ cup light brown muscovado sugar, packed

Topping

  • 2 oz white chocolate, chopped
  • 1 cup heavy whipping cream (or double cream)
  • ⅓ cup crème fraîche
  • 1 tsp vanilla extract
  • 3 tbsp mango and passionfruit curd (or lemon curd)

Blueberry Sauce

  • 2 cups fresh blueberries
  • ½ tbsp caster sugar (or superfine granulated sugar)

Garnish

  • ¼ cup flaked almonds

Instructions

  1. Prepare the Oven and Baking Sheet: Preheat your oven to 250°F (120°C/100°C Fan). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the meringue from sticking.
  2. Make Brown Sugar Meringue Base: In a heatproof mixing bowl, combine the egg whites, caster sugar, and brown muscovado sugar. Set this bowl over a saucepan of simmering water without letting the bowl touch the water. Whisk continuously by hand until the mixture is frothy and the sugar has completely dissolved.
  3. Whisk Meringue to Stiff Peaks: Remove the mixing bowl from the heat and transfer it to an electric stand mixer fitted with a whisk attachment. Beat on high speed for 5-7 minutes until the mixture cools down and becomes thick, glossy, and forms stiff peaks.
  4. Shape and Bake Meringue: Spoon the meringue onto the prepared baking sheet and spread into a 9-inch (23 cm) circle. Create a nest by making the edges slightly higher than the center. Bake in the preheated oven for 3 hours.
  5. Cool Meringue: After baking, turn off the oven and let the meringue cool completely inside the oven for 2-3 hours to avoid cracking and maintain its texture.
  6. Melt and Spread White Chocolate: As the meringue nears coolness, gently melt chopped white chocolate in a bowl over simmering water. Spoon and spread the melted chocolate over the central nest of the meringue and allow it to set at room temperature for about 2 hours or overnight.
  7. Make Tropical Whipped Cream: In a large bowl, whip together the heavy cream, vanilla extract, and crème fraîche until stiff peaks form. Take care not to overwhip. Gently fold in the mango and passionfruit curd to incorporate evenly.
  8. Prepare Blueberry Sauce: Place ½ cup of fresh blueberries and ½ tablespoon caster sugar into a small saucepan. Cook over medium heat, stirring and mashing occasionally until the blueberries release their juices and the mixture comes to a boil, approximately 8 minutes. Remove from heat and let cool.
  9. Assemble Pavlova: Just before serving, fill the meringue nest with the tropical whipped cream. Layer fresh blueberries on top, drizzle with the cooled blueberry sauce, and sprinkle with flaked almonds for texture and garnish.

Notes

  • Ensure the mixing bowl does not touch the simmering water when melting sugar into the egg whites to avoid curdling.
  • Cooling the meringue slowly in the oven helps to prevent cracks and maintain its crisp exterior and soft inside.
  • Whip cream just until stiff peaks form to avoid it becoming grainy or turning to butter.
  • You can substitute lemon curd for mango and passionfruit curd as an alternative for the tropical flavor.
  • The Pavlova is best assembled just before serving to keep the meringue crisp.
  • Use superfine sugar to help dissolve sugar quickly and yield a smoother meringue texture.
  • Prep Time: 45 minutes
  • Cook Time: 3 hours 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand

Find it online: https://quickandsweetrecipes.com/tropical-blueberry-pavlova-recipe/