A great fruity dessert as long as you like blueberries!
Serves 3, preparation 20 minutes, cooking 1 hour
- 125g blueberries
- 2 egg whites
- 100g sugar plus one tablespoon
- 1 teaspoon lemon juice
- 150ml full fat cream
- Electric or manual whisk
- Large bowl
- Small saucepan and spatula
- Baking tray
- Baking parchment/non-stick paper
- Food processer/mini chopper
- Piping bag (optional)
Start by pre-heating the oven to 140C and setting aside 25g of the best looking blueberries to go on top of the meringues later. Place the remaining 100g of the blueberries in a small saucepan with 1 tablespoon of sugar and another of water and heat gently for about 5 minutes till the blueberries start to crack open. Turn the heat off and let the mix cool for a few minutes, then pour half into a bowl (to go in the cream) and half into the food processor/mini chopper and whiz till smooth.
Whip your egg whites until they hold their shape and then slowly start to add the sugar while still whipping. Gently incorporate all the sugar over about 3 or 4 minutes. By the time it’s all in there the meringue should be glossy and thick. Finally, add the smooth blueberry puree and mix through.
Now you need to place the baking parchment on the flat baking sheet and shape the individual meringue nests. When I made these, instead of making three nests I choose to make two and a few bite size meringues for snacking on instead, but the mixture should easily be enough for three fairly sizeable nests.
Shaping the nests can be done either by piping the meringue or by shaping it using a spatula, but either way it’s best to create a circle base first and then build the sides up after. The meringue doesn’t expand much when it cooks so you only need to leave a couple of centimeters between each nest.
You should aim to make the nests about 10cm wide and have the sides about 3cm tall. If you make a mistake the meringue can be easily reshaped or corrected with wet fingers (the water stops the meringue sticking to your fingers).
The meringue nests then need to cook in the oven for 1 hour. Once they are cooked they should be left to cool before you assemble the dish.
Once you’re ready to assemble and serve the pavlovas you need to whip up your cream till it’s nice and stiff and then add in the cooked blueberry mix that wasn’t pureed (when I made this it was an very hot so my cream would not hold its shape – it still tasted great though!). Finally, divide the cream and blueberry mix between the nests and then top with the nice looking blueberries you set aside earlier.