If you have never tried (or never even heard of) Pavlova before I don’t blame you. It’s not a dessert that I see very often either. Mainly I’ve seen them in cookbooks and I always think, “Whoa, that’s gorgeous!”
It’s a very pretty dessert. So it only makes sense that it was created and named after a famous ballet dancer (thank you, Wikipedia).
If you’ve never tried Pavlova before you might be curious what it tastes like. It’s a meringue dessert, so it’s crunchy on the outside and soft on the inside. It reminds me of what I’d imagine a baked marshmallow to taste like. And Pavlova is usually served with whipped cream and berries. I decided to skip the whipped cream (but feel free to add it in if you want) and make a quick blueberry jam to top these.
Pavlova with Blueberry Jam, makes 8-10 servings. Pavlova recipe from here
6 egg whites (use the yolks to make ice cream!)
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/4 cups sugar
1 cup blueberries
1/4 cup sugar
1/4 cup light corn syrup
1 teaspoon lemon juice
1 teaspoon lemon zest
mint leaves to garnish
With an electric mixer set to medium whisk together the egg whites, cream of tartar and salt for 3 minutes. Let the mixer keep running and add in the sugar, a spoonful at a time. Once the meringue is thick and can form stiff peaks you’re done (about 6 minutes total)!
Cover a baking sheet with parchment paper. Spoon on big dollops of meringue and press the centers to form little bowls (to hold the jam later). Bake at 250°F for 1 hour and 20 minutes. Halfway through baking be sure to rotate the pan(s) so that they bake evenly.
To make the jam combine the blueberries, sugar, corn syrup, lemon juice + zest in a small pan. Cook over medium heat (so it just reaches the boiling point) for 6-8 minutes. Remove from heat, the jam will thicken as it cools. Top the Pavlovas with warm jam and a mint sprig.Easy, huh? I bet you thought these would be really hard to make. They’re not. You were wrong. How weird for you. 😉 xo. Emma
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- 6 egg whites (use the yolks to make ice cream!)
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 ¼ cups sugar
1 cup blueberries
- ¼ cup sugar
- ¼ cup light corn syrup
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- mint leaves to garnish
- With an electric mixer set to medium whisk together the egg whites, cream of tartar and salt for 3 minutes. Let the mixer keep running and add in the sugar, a spoonful at a time. Once the meringue is thick and can form stiff peaks you're done (about 6 minutes total)!
- Cover a baking sheet with parchment paper. Spoon on big dollops of meringue and press the centers to form little bowls (to hold the jam later). Bake at 250°F for 1 hour and 20 minutes. Halfway through baking be sure to rotate the pan(s) so that they bake evenly.
- To make the jam combine the blueberries, sugar, corn syrup, lemon juice + zest in a small pan. Cook over medium heat (so it just reaches the boiling point) for 6-8 minutes. Remove from heat, the jam will thicken as it cools. Top the Pavlovas with warm jam and a mint sprig.
I made these a couple of times and they turned out beautifully. I used some blueberry-lavender I had made.
Wow. Has anyone or than one person (and it didn’t turn out well) out of 161 responses actually made these? The comments section is usually some kind of help and added notes from people who have actually tried the recipe. I will look for another recipe that someone has put some effort into trying instead of just maybe your friends pumping up your response numbers, or other bloggers looking for hits on their own sites. Silly. Why bother?
Hi Kerry! This post is 7 years old, so, yes— there are quite a few comments. We don’t ask people to leave comments on our posts, and minus any “spam” ones that come through, we approve most of them (even when we receive constructive criticism).
Thank you for the awesome lesson, I’m defiantly putting this on my list to try. ????
Seems like none of the comments actually tried making this recipe?? Well I did and it didn’t work at all.. Turned brown in the oven even though it was set to 250 but it also didn’t dry out and was still squishy when i took it out so I felt like the time was not enough
Can you imagine a way to serve these as handheld goodies or are they too messy? Thanks!
This is so perfect! I absolutely love. I think I’ll be trying this with a tall glass of wine!
These are just the unique dessert we need to make for a food competition, thank you.
Oh my god! It looks amazing!!!
Whoah I love these. Meringues are a massive guilty pleasure 😛
Pavlova with Blueberry Jam – A Beautiful Mess
These are so pretty! I’ve had pavlova before but always thought it would be super complicated to make, glad to know it’s not that intimidating after all 🙂
I always look thought these look gorgeous but I would never be able to make them anyway because it’s such a hassle.
Now I read your recipe and I see it’s super simple to make ! I’m definitely trying these.
This looks divine! My mouth is watering!
I can’t believe your first line of this blog! In Australia, this is a staple dessert and its hard to imagine someone not even knowing what it is or what it tastes like!! The best pavlovas are the log roll ones yummmm
Mmm .. Pav’s have been a long time staple favourite in New Zealand too. There is this rivalry with Australia on who first created them – I don’t care so much about that. One of my aunties is famous for making her Pav’s slightly crunchy on the outside and chewy on the inside .. Delish!!
Thank you Australia!!!
So many variations of this!!! Its a staple christmas, family gathering and hot summer dessert here in Australia. A good christmasy variations is to top it with chocolate cream and balsamic cherries. Mmmmm.
There is major debate over whether the Aussies created the first Pav or whether the Kiwis did (of course the Kiwis did!!), another notch in our great rivalry but I think we can all agree it is amazingly delicious – but you need the cream people!
Mmm, yum! It looks delicious! In Norway, where I come from, we also makes theese. I’ve made both the small ones, the big cake, but my favorite is the Pavlova roll. You make the meringue in a big baking pan, and when it’s done, you flip the meringue over on a baking sheet to cool. When cooled down, add whipped cream and your favorite berries and fruits, and roll the cake together :)The roll is easier to cut, I think, than the normal cake, so we use it at the café I work at. 🙂
yum, I love pavlova 🙂