1. Make the meringue base

• Preheat your oven to 130–150 °C (265–300 °F). Line a baking sheet with parchment and draw an 8–10″ circle to guide your shaping alidasfood.com+13thegourmetlarder.com+13rockrecipes.com+13.

• Beat egg whites to soft peaks, then slowly add sugar, whisking until you reach stiff, glossy peaks and sugar is fully dissolved seasongenerously.com+1cookbooksonrepeat.com+1.

• Gently fold in cornstarch and vinegar (or lemon juice/cream of tartar) to stabilize and help form a crisp crust rockrecipes.com+14rockrecipes.com+14letthebakingbegin.com+14.

• Spoon or pipe the mixture within your traced circle, forming a shallow well in the center letthebakingbegin.com.

2. Bake & cool

• Bake at 130 °C (265 °F) for about 1 hour (or up to 1 hr 15 min) until the shell is dry and small cracks appear.

• Turn off the oven, prop open the door, and cool inside for 1 hour (or even leave overnight) to fully dry rockrecipes.com+1bhg.com+1.

3. Prepare the blueberry compote

• Simmer a portion of blueberries with sugar, lemon juice, water, and vanilla until they become a thick, syrupy compote seasongenerously.com.

• Optionally strain the mixture for a smoother sauce.

4. Whip the cream

• Whip cold heavy cream to soft peaks with a touch of sugar and vanilla .

5. Assemble the cake

• Transfer the cooled pavlova base to a serving plate.

• Fill the center with whipped cream.

• Spoon blueberry compote over the cream.

• Top with fresh blueberries, optional garnishes like freeze-dried berries or blackberries, and a light dusting of confectioners’ suga