Blueberry & Basil Pavlova

Updated at: Wed, 16 Aug 2023 19:08:44 GMT

Step 1

1. Preheat the oven to 180 degrees C, gas mark 4. Grease and line a baking sheet with baking parchment and draw a circle, about 23cm in diameter, in the middle. Put the egg whites in the bowl of a freestanding mixer (or use a large bowl and electric beaters) and whisk to soft peaks. Whisking continuously, gradually add the sugar, 1 tbsp. at a time, until it is all incorporated. Keep mixing on a high speed for 5 minutes, until the meringue is glossy. Briefly whisk in the cream of tartar, cornflour and lemon zest. Spoon the meringue into the circle on the parchment and create an even pavlova shape. Put in the oven and immediately turn the heat down to 130 degrees C, gas mark 1/2. Bake for 1 hour 30 minutes until firm to the touch. Turn off the oven and leave the meringue to cool inside.

Step 2

2. Once the meringue is cool, make the topping. Put the blueberries in a small pan with the maple syrup, basil stalks and 1/2 the lemon juice. Put over a high heat for 2-3 minutes, until the maple syrup is hot, then take off the heat (the blueberries should keep their shape and not burst); set aside to cool. Whisk the cream to almost stiff peaks, then fold in the Greek yogurt. Spoon the cream mixture into the middle of the meringue, then top with the cooled, syrupy blueberries (discarding the basil stalks). Scatter over the basil leaves and serve.

1 liked

0 disliked

Delicious

Easy

Moist

Special occasion

Sweet