This blueberry pavlova recipe really tastes as impressive as it looks and it's under 300cals per portion.
Our blueberry pavlova has a gorgeous fruit swirl which gives it a show-stopping finish. It's best to make the meringue ahead of time and assemble it just before you serve.
Ingredients
100g frozen blueberries
1tsp cinnamon
2tsp cornflour (gluten-free)
40g pistachio, chopped
200g caster sugar
4 large egg whites
200ml double cream
150ml natural yogurt
1tbsp icing sugar
1tsp vanilla essence
2 peaches, plums or nectarines, cut into wedges
a little lemon juice, optional
150g fresh blueberries
WEIGHT CONVERTER
grams
to
cups
Method
Heat the oven to 160C/Gas 3. Put the frozen blueberries into a pan with the cinnamon and half the cornflour. Mix over a low heat allowing the blueberries to defrost. Bring up to a boil and mix to smush the berries. Set aside to cool.
Meanwhile, put the pistachios onto a lined baking tray and roast for 5 mins.
Whisk the egg whites fast until firm. Add the sugar a little at a time. Whisk until the mixture is thick, glossy and the sugar has completely dissolved. Mix in the cornflour and most of the pistachios (reserving a few for the topping). On baking parchment trace around a 20cm plate. Pile the meringue into the circle and spread out using a pallet knife. Drizzle the blueberry mix on top and swirl through using a knife.
Put into the oven and reduce the temperature to 100C/Gas 1/4. Cook for 2 hrs. Then turn the oven off leaving the meringue inside to cool. Whisk the cream, yogurt, icing sugar and vanilla essence together until thick. Pile this on top of the pavlova. Mix the stone fruit in the lemon juice, if using, and put this on top with the blueberries, stone fruit and remaining pistachios.
Top tips for making blueberry pavlova:
Adding a little lemon juice gives the fruit a lovely zing and reduces the chance of it oxidising and turning brown
Using a combination of cream and yogurt gives the dessert a lighter calorie count but you can use all cream if you prefer
Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.
Gluten-free scones
