Vanilla Cream and Blueberry Pavlova 


Mar 30, 2023

1 min read

Crisp Meringue:
300 gr Egg White
300 gr Caster Sugar
300 gr Icing Sugar
1 pinch Cream of Tartar
1 gr Salt
5 gr Vanilla Paste
    Freeze Dried Blueberry Powder
600 gr Anchor Whipping Cream
10 gr Vanilla Paste 
Blueberry Gel:
450 gr Blueberry Puree
50 gr Lemon Juice
110 gr Sugar
5 gr Agar Agar
Caramelised Almonds:
150 gr Sliced Almonds
150 gr Sugar
30 gr Glucose Syrup
3 gr Salt
150 gr Water




Crisp Meringue:
  1. Whip the egg whites in a machine until soft peaks form. Add the caster sugar and whip to firm peaks.
  2. Add the cream of tartar, salt and vanilla paste, mix to combine.
  3. Fold in the icing sugar.
  4. Pipe the meringue on a baking paper lined tray.
  5. Dust with freeze dried blueberry powder.
  6. Bake the meringue at 90C until completely dry.
Blueberry Gel:
  1. In a saucepan combine all ingredients.
  2. Bring to a boil stirring regularly.
  3. Boil fully for 20 seconds to hydrate the agar agar.
  4. Pour into a container and chill until set.
  5. Blend until smooth in a food processor, add some sugar syrup if necessary to make it shiny.
Caramelised Almonds:
  1. Boil the water, sugar, glucose and salt.
  2. Add the sliced almond and boil for 1 minute.
  3. Drain off the excess syrup.
  4. Spread the almonds on a baking tray.
  5. Bake at 160C approx. 12 minutes until golden brown.
  6. Stir once or twice to keep the nuts separated.
  1. Pipe the vanilla whipped cream decoratively around the edge of the crisp meringue.
  2. It is recommended to fill a disposable piping bag and cut the tip at a 45-degree angle.
  3. Fill the middle of the pav with a low layer of cream.
  4. Pipe the blueberry gel over the cream base.
  5. Wash fresh blueberries in 1:1 sugar syrup so they are shiny, then arrange on top.
  6. Sprinkle with caramelised almonds and edible flowers.



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