This scrumptious blueberry-topped desert is wonderfully indulgent. With just a hint of cinnamon, this spicy twist to the much-loved pavlova is sure to please. Lashings of oozing soft cream on a marshmallow-centred, crunchy crusted meringue, all topped off with cinnamon-flavoured blueberry preserve and fresh berries. What could be more perfect – the stuff of dreams all on one plate. Whether you serve it as a centre-piece at a special celebration, or just enjoy it with a cuppa as a treat, this is a special desert that’s hard to beat.
- 4 egg whites
- 225g caster sugar
- 1tsp cornflour
- 1tsp white wine vinegar
- 300ml double cream
- 200g fresh blueberries
- 2tbsp blueberry preserve
- Juice of a lime
- ½tsp cinnamon
To make your pavolva, preheat the oven to 180°C/350°F/Gas Mark 4.
Grease a baking tray and line with baking parchment.
Whisk the egg whites until they form stiff peaks. Add the sugar a little at a time, whisking between each addition. When all the sugar has been added, whisk until the meringue is glossy and stands in peaks, then whisk in the vinegar and cornflour.
Spoon the mixture on to the baking tray and form into a circle about 20cm in diameter, using a palette knife to spread and smooth the mixture.
Place the meringue in the oven. Turn down the temperature to 120°C/250°F/Gas Mark ½ and cook for 1½ hrs. When cooked, turn the heat off and leave the meringue in the oven to cool.
Whisk the cream until it forms soft peaks and then spoon on top of the pavlova and top with the fresh blueberries.
Put the blueberry preserve, lime juice and cinnamon in a saucepan and melt together. Pour the spiced sauce over the pavlova, or serve with it, as preferred.
If you don’t have blueberry preserve, use blackcurrant jam instead for an equally delicious flavour.