Blueberry Pavlova Cake

Make the Pavlova Base

1. Preheat the oven to 250 °F (120 °C). Line a baking sheet with parchment paper and trace a circle matching your cake size (8–9″ diameter). natashaskitchen.com+9letthebakingbegin.com+9cheflindseyfarr.com+9

2. In a clean, dry bowl, whisk 8 egg whites and a pinch of salt until frothy. Gradually add 2 cups sugar, about 1 tablespoon at a time, beating until firm, glossy peaks form.

3. Gently fold in 2 Tbs cornstarch and 4 tsp vanilla extract, taking care not to deflate the meringue. allrecipes.com+8letthebakingbegin.com+8cookinwithmima.com+8

4. Spread the meringue into the traced circle, creating a slight well in the center.

5. Bake for 90 minutes (1 hr 30 min), then turn off the oven and let the pavlova cool inside with the door closed for another hour. theviewfromgreatisland.com+1majasrecipes.com+1

2. Prepare the Blueberry Compote

1. In a saucepan, combine 30 oz blueberries, ½ cup sugar, ¾ cup water, and 6 Tbs orange juice.

2. Bring to a simmer over medium heat until berries soften and sauce thickens (10–20 min). Allow to cool completely.

3. Whip the Cream

1. Beat 2 cups cold heavy cream to soft peaks.

4. Assemble the Cake

1. Carefully transfer the cooled pavlova to a serving platter. bhg.com+11allrecipes.com+11letthebakingbegin.com+11

2. Spoon whipped cream into the center.

3. Add blueberry compote on top, allowing the bright swirl to shine through.

4. Garnish with fresh blueberries, blackberries, optional freeze-dried berries, and dust with confectioners’ sugar. cheflindseyfarr.com+4letthebakingbegin.com+4theviewfromgreatisland.com+4

⏲️ Tips & Notes

• Meringue texture: Crisp on the outside, marshmallow-soft within. Trace your pan to shape elegantly.

• Cooling technique: Let pavlova cool gradually in the oven to avoid cracks. majasrecipes.com

• Assemble just before serving to preserve the crisp shell—cream and berries soften the meringue over time.

[tasty-recipe id=”18905″]