Pavlova cake aka stacks of meringue layered with whipped cream, blueberry lemon compote and fresh fruit.
aka enough said.
I had actually intended on making this layered cloud of sensory perfection for my sister only to have eaten half of it before she could even get her hands on it. I’m basically a child when it comes to sweets =/
I do this EVERY time I make dessert, ESPECIALLY when i know the dish is like …. maybe sorta healthy…… or maybe not really sorta healthy (does it honestly matter?) Self control is such a hoax. Pretty sure people just make that shit up. If you can look me in the eyes and honestly tell me that you can have a face off with the chocolate cake in Matilda and NOT have a bite, I highly doubt you’re 100 percent human.
Or you’re like super human fit and skinny and I just really want to be you ='(
If you are having a party (lets say like a bbq, or something super informal) and you rather not cut into a cake, you can go ahead and make little individual pavlovas and skip the layering. Put a little bit of whipped cream on top of each and drizzle in sauce and top each one with fresh blueberries.
This recipe is best put together last minute, however all parts can be made in advanced (such as the meringue stacks, whipped cream and compote). Putting this together last minute will keep the meringue stacks nice and crisp. However if you’re a soggy fry/wilty lettuce eater than go ahead and put this together a couple hours ahead of time (stick in fridge)…… your soggy / wilty needs will definitely be met. Mine were. Huge fan. =D
I didn’t want to add lots of sugar to the compote OR whipped cream (which is why homemade is best) because the meringue is already on the sweeter side. If you are unsure of how much sugar to add (or if your teeth are made of bricks and can stand mounds of sweetness) make a little “tester” meringue stack when you bake the big stacks. You’ll know right away what I’m talking about. Maybe.
First preheat your oven to 250 degrees. Next on a large baking sheet lay down parchment paper. Set aside.
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.
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).
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.
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
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.
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!
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.