Blueberry and Lemon Pavlova Nests

Prep: 10 minutes


For the meringue nests:

3 egg whites (we used size 7 eggs)

¼ cup (60g) caster sugar

¾ cup (150g), firmly packed brown sugar

2 tsp cornflour

2 tsp vinegar or lemon juice

½ tsp vanilla extract


For the lemon curd (makes 1 cup):

3 egg yolks (we used size 7 eggs)

½ cup (125g) caster sugar

¼ cup lemon juice

5 tbsp (75g) softened butter


For the whipped mascarpone cream (makes 1 ½ cups):

1 cup cream

½ cup mascarpone

¼ cup icing sugar

1 tsp vanilla extract


To garnish:

1 punnet Blue Royal Blueberries


1 Preheat oven to 100°C bake.

2 Add the egg whites into a clean mixing bowl. Using a stand mixer or hand mixer, whisk on medium speed until foamy, then whisk in the vinegar or lemon juice.

3 Slowly add the sugar one tablespoon at a time, whisking on high for around 5 minutes, until all the sugar has dissolved. The egg whites will be lighter, with glossy and stiff peaks.

4 Add the cornflour and vanilla and give it a final whisk on high for a minute to combine.

5 Spoon the meringue onto a lined baking tray, dividing the mixture into 6 even mounds. Leave 2cm of space between each meringue.

6 Using the back of a spoon, smooth the sides and then make a dip in the centre of each meringue.

This recipe was submitted by: admin