Mini Blueberry Pavlovas

 

Prep time: 10 minutes. 

Baking time: 1hour and 20 minutes. 

Cool in the oven for 20 minutes with door ajar slightly, serve with warm compote.

The beauty of this dessert caught my eye as I was looking through the website abeautifulmess.com. Having never made pavlova, and taken in by the beauty of the picture, I decided to give it a try. Yes, it is an extremely easy dessert to make! Crisp and crunchy on the outside, and soft and sweet inside, with the tartness of the blueberry compote on top, its well worth the try. 

Ingredients: Makes -8-10 servings. 

For the Pavlova:

* 6 Egg whites

* 2tsp Lemon Juice from a fresh lemon 

* 1/4tsp Salt

* 1 1/4cups Sugar

For the Blueberry Compote:

* 1cup Blueberries 

* 1/4cup Sugar

* 1/4cup Corn Syrup

* 1tsp Lemon juice 

* 1tsp Lemon zest

* Mint leaves (garnish)

Method:

1. Add the egg whites, lemon juice and salt into a bowl, and using electric beater, whisk on medium for about 3 minutes. 

2. Add the sugar in a little at a time, while whisking. The meringue mixture is ready once stiff peaks form. Typically takes about 6 minutes. 

3. Pre-heat oven to 250degrees. Line a baking tray or two, with parchment paper. 

4. Spoon the meringue mixture onto the parchment paper, leaving an inch and half between dollops. Gently press the center of the meringue so as to form a mini bowl shape (to hold blueberry compote later). 

5. Bake at 250degrees for 1hour and 20 minutes, ensuring to rotate the pans halfway through, so that they all bake evenly. 

6. When ready, turn the oven off, open the door slightly, leaving it ajar, and leave the meringue inside to cool gradually. Cool for approximately 20 minutes. 

    

 

7. To make the blueberry compote, combine the blueberries, sugar, corn syrup, lemon juice and zest, in a small pan. Cook on medium heat, until just up to a boil. 

8. The jam will thicken, once off the heat. and it starts to cool. 

9. Top the pavlova with the warm blueberry compote, and a sprig of mint and serve. 

Enjoy!!!

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