Pavlova With Chantilly and Blueberry Jam

Pavlova With Chantilly and Blueberry Jam

Yield: 4-12 People


3/4 cup Sugar
3 Large Egg Whites
2 tsp Cornstarch
1 tsp Vanilla Extract
3/4 tsp White Vinegar

2 cups 35% Cream
1/2 cup Icing Sugar
2 tsp Vanilla Paste or Extract

Blueberry Jam:
2 Pints Blueberries
1/4 cup Sugar
1/4 cup Water



Preheat an oven to straight bake (no fan) 250f. In a stand up mixture, using a whisk attachment - add the egg whites and beat until the mix forms stiff peaks 8-10 minutes. In a separate bowl add the sugar and cornstarch together. When the egg white have become fluffy and stiff start to slowly add the sugar and cornstarch mixture 1/4 cup at a time. In between adding the sugar give the mixture 20 seconds to fully incorporate and dissolve the sugar. When the sugar has been fully incorporated add the vanilla extract, vinegar and continue to mix for another 20 seconds. Remove the bowl from the mixer and portion your pavlova on a baking tray lined with parchment paper using an ice cream scoop. Place tray in oven and bake for 45-1hour depend ing on sixe of the pavlovas. When they pavlovas are done they should not stick to the tray at all and should have a hard exterior crust. Let cool for 10 minutes before serving.

Chantilly Cream:

In a stand up mixture add the cream, vanilla paste (extract) and sugar. Using a whisk attachment blend until stiff peaks form. Remove and keep cool until needed.

Blueberry Jam:

In a medium size pot add all the blueberries, sugar and water. Place over medium low heat and cook for 10 minutes of until the mixture thickens to a jam consistency, allow to cool before serving.