Lemon Blueberry Pavlova Recipe

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Lemon Blueberry Pavlova Recipe

Lemon Blueberry Pavlova Recipe – Lemon and blueberry pavlova recipe is one of the best desserts when you want something sweet and light. Pavlova cake is a simple and easy dessert that combines marshmallow cake with fluffy lemon citrus whipped cream and blueberries.

This lovely cake has a medium creamy soft crust and is crispy. I’ve baked dozens of pavlova cakes over the years, but I love this one. I love every dessert that has this cute cake combo, and this version of Lemon Blueberry Pavlova does just that.

Pavlova Cake is a natural gluten-free dessert made from the main ingredients protein and sugar. Whip cake based on fluffy meringue.

Pavlova is then typically topped with whipped cream and strawberries. This version is no exception. Fresh lemon whipped cream and blueberries are posted on the Pavlova cake.

Ingredients Of Lemon Blueberry Pavlova

  • Prepare 1 1/2 teaspoons Clear Imitation Vanilla Extract, 2 oz.
  • Prepare 1/4 cup Meringue Powder, 4 oz. Egg White Substitute
  • You need Meringue Powder, 4 oz. Egg White Substitute
  • You need 2 drops Color Right Yellow Food Color Open Stock
  • It’s 1/2 cup water
  • Prepare 1 1/3 cups granulated sugar
  • You need 2 packages (1 pint each) fresh blueberries
  • It’s 2 cups heavy whipping cream
  • You need 1 jar (10 oz.) lemon curd

Lemon Blueberry Pavlova Instructions

  1. Preheat the oven to 250 ° F. Draw three 8-inch circles on parchment and give them into a cookie shape.
  2. In a large bowl, whip the meringue powder and water with an electric mixer at high speed, allowing soft peaks to form. While moving the mixer, add sugar little by little.
  3. Whip until a hard peak is formed. Add 1 teaspoon of vanilla, stir until well mixed and rub the bottom and sides of the bowl as needed.
  4. Evenly spoon the mixture into the prepared pan to make three 8-inch diameter slices.
  5. Bake for 40 to 45 minutes or until the outside of the meringue is hard and crispy. Cool completely in a pan.
  6. Prepare the feel while the meringue cools. Preheat the oven to 350 ° F. Prepare a cookie fan on parchment. 1 pack of blueberries are arranged in a single layer. Cover the blueberries with a second parchment to make large holes inconspicuous. Cook for 15 minutes or until the fragrant day. Please cool it down completely. Put the fruit or juice in a food processor and puree until soft. Mix lightly with secondary blueberries.
  7. In a large bowl, whip the cream until hard peaks form. Add lemon card, 1/2 teaspoon vanilla and yellow. Knead until well mixed, rubbing the bottom and side bowls down if necessary.
  8. When assembling, peel the meringues refrigerated with parchment paper. Place one of the meringue pans on the cake pan or serving pan. Add 1/3 of the lemon cream and 1/4 of the blueberry mixture. Repeat with the remaining meringue, whipped cream and blueberries, using the remaining blueberry mixture on top. Please serve immediately.

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