Apricot And Blueberry Pavlova – a delicious recipe with eggs, sugar, cornstarch, white wine vinegar, lemon juice, blueberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 225u00b0F. Whisk the egg whites in an electric mixer until stiff. Gradually add 1 cup of sugar and keep whisking to make a smooth, shiny meringue. Add the cornstarch, trickle in the vinegar and stir gently.
2
Draw an 8 inch circle on parchment paper, cut out, and palce on a baking sheet. Spoon the meringue on to the circle to form a cake, making a shallow indentation in the middle. Bake for about 1 hour then reduce the temperature to 180u00b0F and bake for another hour. Switch off the oven and leave the meringue inside to cool.
3
Heat 3 tbsp of sugar in a small pan until it turns golden then add the lemon juice to deglaze the pan and make a syrup. Add the apricots and blueberries, simmer 2 mins then leave to cool in a bowl.
4
Just before serving, whip the cream with the vanilla. Put the pavlova on a serving platter, pile the cream inside the center of the meringue then add the fruit and syrup. Serve straightaway.
730
kcal
Calories
46
g
Fat
66
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 None medium eggs, 1 cup sugar, + 3 tbsp, 2 tsp cornstarch, 1/2 tsp white wine vinegar, and more.
Yes, Apricot And Blueberry Pavlova falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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