Maple and Blueberry Pavlova
Maple and Blueberry Pavlova
Ingredients
- 2 tsp cornstarch
- 1 tsp (5 ml) white vinegar
- 4 egg whites, at room temperature
- 3/4 cup (160 g) sugar
- Lemon balm or mint leaves (optional)
- 1/4 cup (60 ml) maple syrup
- 2 tbsp cornstarch
- 4 egg yolks
- 1 cup (250 ml) milk
- 1/3 cup (75 ml) 35% whipping cream
- 3/4 cup (105 g) frozen blueberries
- 2 tbsp (30 ml) maple syrup
- 1 tsp (5 ml) lemon juice
Instructions
- With the rack in the middle position, preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper. Trace an 8-inch (20 cm) circle on the parchment paper. Flip the paper over on the baking sheet.
- In a small bowl, whisk together the cornstarch and vinegar until smooth.
- In another bowl, beat the egg whites with an electric mixer until frothy. Gradually add the sugar, beating constantly, until stiff peaks form. Stir in the cornstarch mixture.
- Using the inside of the traced circle as a guide, delicately spread the meringue out on the parchment paper to form a dome. Using a spatula, make a well about 5 inches (12.5 cm) wide at the centre of the dome. Using a spatula, draw lines around the outside of the pavlova, moving the spatula from the bottom towards the top.
- Bake for 2 hours (see note). Turn off the oven and let the pavlova cool (still in the oven) to prevent from cracking, about 1 hour. Remove from the oven and let cool completely, about 1 hour.
Maple and Blueberry Pavlova