Maple Blueberry Pavlova
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A layered dessert featuring a crispy low-temp baked meringue shell, filled with a lightly thickened maple custard and topped with simmered blueberries sweetened with maple syrup and lemon juice. Whipped cream folded into the maple custard adds softness. Meringue is stabilized with corn starch and vinegar, baked for 2 hours at reduced heat, then cooled gradually inside the oven to avoid cracking. The blueberry compote is gently reduced to a syrupy consistency. Assembly involves layering compote and custard inside the meringue nest, finishing with fresh mint leaves. Serves 8-10.
Prep:
Cook:
Total:
Servings:
8 to 10 servings
#pavlova
#dessert
#blueberry
#maple
#layered
Crunchy shells baked very low and slow. Meringue. Egg whites whipped with sugar. Cornstarch and vinegar stabilize. Made taller. A hollowed center, a nest. Maple syrup trades sweetness for softness. Thickened custard meeting whipped cream. Texture contrast plays. Blueberries simmer down. Sticky, tangy syrup clings. Lemon juice wakes them up. Layers stacked. Sweetness balanced with acidity, creaminess with crisp. Mint leaves optional coolness. Resting time essential. Cooling inside oven avoids cracks frustrating bakers. Patience. Blueberry compote refrigerated until chilling. Starts firm, stays glossy. Cream whipped last moment. Folded gently. Layered inside the fragile shell. Each mouthful a surprise. Frosty sweetness, custard silk, sharp-tart berry. Timing delicate. Maple syrup threads taste through every step. Traditional yet different. An elegant sweet treat. Served fresh.
Ingredients
Meringue
- 7 ml (1 1/2 tsp) cornstarch
- 7 ml (1 1/2 tsp) white vinegar
- 4 egg whites, room temp
- 220 g (1 cup) sugar
- Mint leaves optional
Maple Cream
- 90 ml (6 tbsp) maple syrup
- 20 ml (1 1/2 tbsp) cornstarch
- 4 egg yolks
- 260 ml (1 cup plus 2 tbsp) milk
- 75 ml (1/3 cup) heavy whipping cream
Blueberry Compote
- 140 g (1 cup) frozen blueberries
- 45 ml (3 tbsp) maple syrup
- 7 ml (1 1/2 tsp) fresh lemon juice
About the ingredients
Meringue depends on fresh whites at room temperature for volume. Cornstarch and vinegar for binding without taste. Sugar quantity increased for longer baking at lower temperature avoids browning. Maple cream uses more syrup subtly than sugar. Cornstarch thickens custard gently, eggs provide richness and texture. Milk and cream balanced to keep light but creamy feel. Blueberries chosen frozen for availability, simmered slowly extracting natural juices. Maple syrup sweetens compote while lemon juice cuts heaviness. Mint optional for visual and palate freshness. Adjust syrup quantities slightly if sweeter or tarter preference. Using parchment with circle traced flipped assures perfect meringue base shape. Careful cooling prevents cracks from sudden temperature shifts.
Method
Meringue
- 1. Setup oven rack mid-level. Preheat oven to 90 °C (195 °F). Line baking sheet with parchment. Draw 20 cm (8 in) circle on backside of parchment. Flip over and place on tray.
- 2. Mix cornstarch into vinegar in small bowl. Set aside.
- 3. In clean bowl, beat egg whites with electric mixer until foamy. Gradually add sugar in thin streams while whipping until stiff peaks form. Fold in cornstarch-vinegar mixture carefully.
- 4. Spoon meringue onto parchment, shaping a 20 cm dome. Use spatula to form 12 cm (5 in) well in center, raise edges. Texture outer surface with upward strokes of spatula.
- 5. Bake meringue for 2 hours at 90 °C. After timer, turn off oven but leave meringue inside to cool slowly for 70 minutes. Remove and cool fully at room temperature about 1 hour.
Maple Cream
- 6. While meringue bakes, whisk maple syrup, cornstarch, and egg yolks off heat until combined. Slowly add milk, mix.
- 7. Cook mixture over medium heat, whisking constantly, scrape bottom and sides of pan, until thickened and just boiling. Simmer 35 seconds. Remove from heat.
- 8. Pour custard through sieve if lumps present into bowl. Cover surface tightly with plastic wrap. Let cool to room temp, then refrigerate minimum 2 hours until chilled.
Blueberry Compote
- 9. In small saucepan, combine blueberries, maple syrup, and lemon juice. Bring to boil, then reduce to low. Simmer 6-7 minutes, stirring until liquid thickens to syrupy texture.
- 10. Transfer compote to bowl. Cover surface directly with plastic wrap. Let cool to room temperature then chill for 1 hour or until cool.
Assembly
- 11. Whip cream with electric mixer until firm peaks form.
- 12. Beat chilled custard briefly to loosen. Fold whipped cream gently into custard using spatula.
- 13. Spread half of cream mixture into meringue well. Spoon half of blueberry compote over cream. Repeat layers finishing with compote on top.
- 14. Garnish with mint leaves if desired. Serve immediately to preserve meringue crunch.
Cooking tips
Starting with oven preheated but lower temperature preserves meringue’s smooth white color, minimizing risk of cracking. Parchment pre-marked circle flips for guiding meringue size. Vinegar-cornstarch mixture folded in after sugar peaks stabilizes structure. Meringue thickly piled, nest center formed carefully with spatula, outer texture scored upward to trap heat and create typical pavlova look. Two hours baking plus 70 extra minutes cooling inside oven avoids sudden cooling stress. Removing then complete cool at room temp finishes process. Custard whisked off heat then milk added prevents cooking eggs prematurely. Continuous stirring during thickening essential to avoid lumps or burning. Sieve eliminates any lumps in custard. Covering custard directly with plastic wrap prevents skin formation. Blueberry compote simmered slowly, syrup consistency judges doneness. Cover compote similarly to prevent drying on top. Folding whipped cream last keeps volume light. Layering half cream then half compote twice inside nest ensures even distribution. Serve immediately as moisture from cream and compote softens meringue rapidly if left standing.
Chef's notes
- 💡 Use fresh egg whites at room temp. This matters for volume. Cornstarch and vinegar help stabilize the meringue. No off flavors. Increase sugar slightly for lower baking heat. This avoids browning. A perfectly shaped meringue needs precise shaping. Flip parchment to guide you. Build a strong base.
- 💡 Cooling is crucial. Sudden changes crack the meringue. Slow cooling inside the oven works best. After baking, just turn off the oven. Wait an hour. Remove carefully. Let it cool fully at room temperature, about an hour. Patience helps avoid cracks that ruin the look.
- 💡 For custard, whisk off heat first. Combine maple syrup, cornstarch, egg yolks. Avoid cooking eggs too soon. Gradual milk addition is key. Stir constantly during heating. Scrape pan bottom. This prevents burning. If lumps, sieve into a bowl. Cover with wrap to keep surface smooth.
- 💡 Blueberry compote simmers slowly. Combine frozen blueberries, maple syrup, lemon juice. Bring to boil gently, then lower the heat. Stir it while it cooks. Simmer until thickened. This lasts about 6-7 minutes. Once done, transfer to another bowl. Keep it covered with wrap for cooling.
- 💡 Whipped cream folds into chilled custard last. Timing is essential here. Fold gently though. This keeps the airy texture. Layering matters too. Spread half custard in meringue then half compote. Repeat this. Finish with berries on top. Use mint leaves if you want a touch of freshness.
Common questions
How do I prevent meringue from cracking?
Slow cooling is the way. After baking leave it in the oven. Turn off the heat. Wait 70 minutes. Don’t rush. Room temperature cooling for an hour helps too. Sudden temperature shifts cause cracks.
Can I make the custard ahead?
Yes, make custard a day before. Just cool to room temperature, then refrigerate. Cover tightly to prevent a skin. Chilling overnight works best. It will hold its texture. Fold whipped cream in before serving for freshness.
What if I can’t find frozen blueberries?
Fresh can work, but adjust cooking time. Fresh berries take less time to turn syrupy. Just watch closely. Ripe sweet blueberries bring flavor without too much cooking. A little extra maple syrup for sweetness helps.
How long can I store pavlova?
Meringue is sensitive. Best eaten fresh. If leftovers, store in an airtight container. Keep in a dry place. Cream and compote make it soggy quickly. Consume within one day. Flavor is best if served right away.
