Want to make a dessert that takes 5 minutes to make, 2 hours to bake and will disappear from your guest’s plates within seconds? This dessert needs bits of your time throughout the day and is a gorgeous and light way to end a meal with family and friends!
INGREDIENTS
5 large egg whites
1 cup white sugar
2 teaspoons corn starch
1 teaspoon dried culinary lavender
1/2 teaspoon almond extract
Beat egg whites on high speed for 1 minute until thick. Turn mixer back on high and add sugar to the egg whites and turn back on high speed for 2 minutes. The meringue should be thick and glossy.
Sift corn starch onto the meringue and add almond extract and dried lavender. Use a rubber spatula and gently fold these ingredients into the meringue.
Preheat oven to 200 degrees Fahrenheit.
Cover a baking sheet with parchment paper and form the meringue in a circle approximately the size of a dinner plate. Bake for 2 hours then turn the oven off for another hour and leave the door shut so that the meringue can dry and cool.
After the meringue has cooled off, it’s time to get your toppings ready. Rinse and dry 2 cups of blueberries. Add one tablespoon of liquid honey and a pinch of the dried lavender. Mix extremely gently, just so that the fruit is covered. Set aside so that the lavender can gently flavour the berries.
Whipped Cream:
Beat 1 cup of 35 % whipping cream on high until thick , generally about 4-5 minutes. Add 1/2 cup of white sugar and beat for another minute. The consistency should be thick and stick to a spoon.
Spread the whipped cream on the meringue but leave the edges uncovered.
After a nice layer of whipped cream, spoon the blueberry mixture overtop and spread gently, making sure not to press down to disturb the whipped cream.
Serve immediately or refrigerate for a few hours until ready to serve. The outside should be crispy and crunchy, the inside soft. Refrigerate leftovers. The Pavlova will crumble and break when cut and served. Best eaten quickly after assembly.
As always, enjoy! Lolita
Lolita Bakes! 