Layered Pavlova Cake with Blueberry Lemon Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
For the meringue
  • 5 egg whites (almost room temperature)
  • 1 tsp vanilla extract
  • ¾ cup sugar
  • ¼ tsp cream tartar
Lemon Blueberry Compote
  • 1 cup blueberries
  • 1 lemon, juiced (about 2 tbsp)
  • 1 tbsp water
  • 1 tbsp sugar
Whipped Cream
  • 2 cups heavy whipping cream
  • 2-3 tbsp sugar (to taste)
Topping:
  • ½ cup Fresh Blueberries (optional)
Instructions
Meringue
  1. First preheat your oven to 250 degrees. Next on a large baking sheet lay down parchment paper. Set aside.
  2. In a stand mixer (or whatever mixing electronic you own) add your egg whites, vanilla extract & cream of tartar. Whisk over medium speed until eggs become frothy.
  3. Next turn speed up to medium high and mix until soft pillowy white mounds start to form. Continue to mix, gradually adding your sugar until stiff peaks form. (this whole process takes place in 4-5 minutes).
  4. Next create three large mounds, equal in size onto parchment paper (with at least an 1" of space in between mounds) and smooth into about a 6-8" round cake shape. You may need two baking sheets but I was able to strategically fit mine all onto one.
  5. Place on middle rack in oven and let bake for about 1 hr 45 minutes - 2 hours or until tops are firm and smooth to touch. You may need a little more time if your meringue shells are on the thicker side. Turn oven off and let meringue completely dry in oven for about 2 hours. Remove and store at room temperature until ready to use (they can store for up to two weeks!).
Lemon Blueberry Compote
  1. In a small sauce pan add your blueberries, water lemon juice & sugar. Place pot over medium high heat, stirring occasionally, until juice reduces slightly and has begun to thicken. Remove from heat and smash with the back of a fork until desired chunky texture is reached. Let cool and thicken at room temperature before using. Set aside.
Whipped Cream
  1. In a bowl add your heavy whipping cream. Over medium high speed blend cream until soft pillowy mounds form. Add your sugar (to taste) and continue to mix until soft peaks form. Careful not to over blend or else you'll make butter!
Assembly
  1. Take meringue and add ¼ of whipped cream on and compote on top. Smooth until you just meet the rim of meringue, add another stack on top and repeat the same step. Next add your last layer and the leftover whipped cream & compote. Smooth over and top with fresh blueberries. Serve immediately.
Recipe by My Lavender Blues at https://mylavenderblues.com/layered-pavlova-cake-with-lemon-blueberry-compote/