Pavlova Cake is made with a meringue topping and combines marshmallowy pavlova cake, fluffy lemon citrus whipped cream and blueberries altogether for a simple and easy dessert.
Place 6 egg whites and 1 3/4 cups sugar in a bowl of a stand mixer and whip on high speed for about 15-20 minutes, or until drastically increased in volume, pearl white in color and the meringue has stiff peaks.
Meanwhile, line a baking sheet with parchment paper and trace an 8-inch round circle around a baking pan or a salad plate. Turn the parchment paper over, set aside.
Preheat oven to 350F with the baking rack in the middle.
Once the meringue is properly whipped, sift in 2 tbsp cornstarch and 1 tsp cream of tartar. Then, carefully fold them in completely.
Transfer the meringue within the traced circle and place in the oven. Immediately reduce heat to 225F and bake for 1 hour. Then, turn off heat, place a wooden spoon between the oven and the door and allow to cool for 30 minutes. After that, remove from the oven and allow to cool completely.
Combine 1 1/2 cups heavy whip cream, 1 tsp vanilla extract, 1 tbsp lemon juice, and lemon zest in a bowl of a stand mixer and whip for 3-4 minutes or until soft peaks form. Do not overwhip or the cream will look grainy and even start to separate.
Carefully transfer the Pavlova Cake disk to a serving platter (use this cake transfer spatula to make it easier.
Spoon the Chantilly Cream on top of the Pavlova Cake disk.
Top with the blueberries and optional garnishes.
Serve right away, or within 30 minutes of assembling, for best results. Refrigerate if not serving right away.
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