Blueberry Pavlova Cake
Our Test Kitchen chefs put a summery spin on pavlova, the airy baked meringue named after Russian ballerina Anna Pavlova. They transform the meringue into blossom shapes, then layer them with whipped cream, a sweet blueberry compote and fresh berries. Presented on a cake stand, this dessert makes a beautiful centerpiece for summer gatherings. You can prepare the compote up to a week in advance and bake the meringue the day before, then assemble everything just before your guests arrive. Use either small fresh blueberries or frozen berries for the compote; the chefs’ favorite is Wyman’s frozen wild Maine blueberries.
Ingredients
For the pavlovas:
- 8 egg whites, at room temperature
- 2 Tbs. cornstarch, sifted
- 2 cups (14 oz./396 g) granulated sugar
- 4 tsp. vanilla extract
For the blueberry compote:
- 30 oz. (940 g) small fresh blueberries or frozen blueberries
- 1/2 cup (3 1/2 oz./99 g) granulated sugar
- 3/4 cup (6 fl. oz./180 ml) water, plus more as needed
- 6 Tbs. (3 fl. oz./90 ml) fresh orange juice
2 cups (16 fl. oz./500 ml) cold heavy cream, whipped to soft peaks- Fresh blueberries for garnish
- Fresh blackberries for garnish
- Freeze-dried blueberries for garnish (optional)
- Confectioners’ sugar for dusting
Directions
To make the pavlovas, position a rack in the lower third of an oven and preheat to 250°F (120°C). Draw three 6-inch (15-cm) flower or blossom shapes on a sheet of parchment paper. Turn the parchment over and place on a baking sheet.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until well combined, about 1 minute. Sprinkle the cornstarch over the egg whites and beat until foamy, about 3 minutes. Increase the speed to high and very gradually add the granulated sugar, beating until stiff, shiny peaks form, 8 to 10 minutes. Quickly beat in the vanilla.
Transfer the meringue to a large piping bag fitted with a 1/4- to 1/2-inch (6- to 12-mm) open tip. Pipe a small amount of the meringue under each of the four corners of the parchment paper, then press down to adhere. This will stabilize the parchment on the baking sheet, facilitating the piping process.
Pipe equal amounts of the meringue onto the flower or blossom shapes on the parchment, filling them in completely. Use the back of a spoon to create an indentation in the center of each meringue. Pipe some smaller stars and dollops on the parchment to use for decoration.
Bake until the meringues are crisp and the color has deepened slightly, about 1 hour. Turn off the oven and, leaving the door closed, let the meringues cool in the oven for at least 2 hours or up to overnight.
To make the blueberry compote, in a saucepan over medium heat, combine the blueberries, granulated sugar, water and orange juice and bring to a vigorous simmer. Cook, stirring occasionally, for 6 to 8 minutes; the berries will release their juices and then begin to absorb them as the compote thickens. Remove from the heat and let cool completely. The compote will thicken as it cools. (If you want a thicker compote, cook for 2 minutes more before cooling; for a thinner one, stir 1 Tbs. water into the cooled compote.) The compote can be refrigerated in an airtight container for up to 1 week.
To assemble, place one of the pavlovas on a cake stand or a serving platter. Dollop a generous amount of whipped cream into the hollow of the meringue, then top with about one-third each of the compote, fresh blueberries and blackberries. Top with a second pavlova, dollop with whipped cream and top with about half of the remaining compote and berries. Repeat the process with the third pavlova and the remaining whipped cream, compote and berries. Arrange the smaller meringues around the top layer for decoration. Using a microplane, carefully grate freeze-dried blueberries over the top. Dust with confectioners’ sugar and serve immediately. Serves 6.
Williams Sonoma Test Kitchen