Pavlova with Apricot Curd and Blueberries

Why You’ll Love This Recipe

I love this pavlova because every layer brings a different texture. The meringue is crisp around the edges but soft and pillowy inside, while the apricot curd is smooth and creamy and the blueberries add a fresh, juicy finish.

I also enjoy the balance between sweetness and acidity. Pavlova can be quite sweet on its own, so I find that tangy apricot curd and fresh berries make the dessert much more balanced.

Despite its elegant appearance, I don’t need complicated decorating skills. I simply spread the curd over the cooled meringue and scatter blueberries on top for a dessert that naturally looks beautiful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pavlova

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar or lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

For the Apricot Curd

• 1 cup apricot puree
• 1/2 cup granulated sugar
• 3 large egg yolks
• 1 large egg
• 2 tablespoons fresh lemon juice
• 4 tablespoons unsalted butter, cut into pieces
• Pinch of salt

For the Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 1 1/2 cups fresh blueberries
• Fresh apricot slices, optional

Directions

1. Prepare the Oven and Baking Sheet

I preheat my oven to 275°F (135°C). I line a large baking sheet with parchment paper and draw an 8-inch circle on the paper as a guide. I turn the parchment over so the pencil or pen doesn’t touch the meringue.

2. Whip the Egg Whites

I place the egg whites and a pinch of salt in a clean, dry mixing bowl. I beat them on medium speed until soft peaks begin to form.

I gradually add the granulated sugar, about a tablespoon at a time, while continuing to beat. I keep whipping until the meringue becomes thick, glossy, and holds stiff peaks.

I rub a small amount between my fingers to check that most of the sugar has dissolved.

3. Finish the Meringue

I gently fold in the cornstarch, vinegar, and vanilla. I avoid vigorous mixing at this stage because I want to keep as much air in the meringue as possible.

4. Shape the Pavlova

I spoon the meringue onto my prepared baking sheet, using the circle as a guide. I shape it into a thick round and create a shallow indentation in the center.

I leave the edges slightly higher so they can hold the apricot curd, whipped cream, and blueberries later.

5. Bake and Cool

I bake the pavlova for about 75 to 90 minutes. I want the outside to feel dry and crisp while the center remains soft.

I turn off the oven and leave the pavlova inside with the door slightly open until it has cooled completely. Slow cooling helps me minimize sudden temperature changes that can cause excessive cracking.

6. Prepare the Apricot Curd

I combine the apricot puree, sugar, egg yolks, whole egg, lemon juice, and salt in a saucepan.

I cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. I avoid letting it boil aggressively.

I remove the pan from the heat and stir in the butter a few pieces at a time until the curd is smooth and glossy.

7. Chill the Apricot Curd

I transfer the curd to a bowl and place plastic wrap directly against its surface. I refrigerate it until completely chilled.

I like preparing the curd several hours ahead because it becomes thicker as it cools.

8. Make the Whipped Cream

Shortly before assembling the pavlova, I beat the heavy cream with powdered sugar and vanilla until soft to medium peaks form.

I avoid whipping it too stiff because I prefer a soft, creamy texture against the crisp meringue.

9. Assemble the Pavlova

I carefully transfer the cooled pavlova to a serving plate. I spread the whipped cream into the center, followed by generous spoonfuls of chilled apricot curd.

I finish with fresh blueberries and, when available, thin slices of fresh apricot.

I serve the pavlova soon after assembling it so I can enjoy the contrast between the crisp shell and creamy toppings.

Servings and Timing

I usually get about 8 servings from one large pavlova. I can make the meringue and apricot curd ahead of time, but I wait until shortly before serving to assemble everything.

• Prep time: 30 minutes
• Bake time: 75–90 minutes
• Cooling time: about 1 hour
• Curd chilling time: about 2 hours
• Assembly time: 10 minutes
• Total time: approximately 4 hours
• Servings: 8

Variations

For a mixed-berry pavlova, I combine blueberries with raspberries, blackberries, or sliced strawberries. I love how the different berries add extra color and varying levels of tartness.

When fresh apricots are in season, I add thin apricot slices to the top. I can also roast the apricots briefly for a softer texture and more concentrated flavor.

For individual servings, I shape the meringue into smaller nests instead of one large pavlova. I reduce the baking time and fill each cooled nest with whipped cream, apricot curd, and blueberries.

When I want more citrus flavor, I add extra lemon zest to the apricot curd. Orange zest also works beautifully with both apricots and blueberries.

For additional texture, I scatter toasted sliced almonds or chopped pistachios over the finished pavlova just before serving.

Storage/Reheating

I store an unassembled pavlova shell in an airtight container at room temperature for up to 1 to 2 days. I keep it somewhere cool and dry because humidity can quickly soften the crisp meringue.

I refrigerate the apricot curd separately in an airtight container for up to 4 days. I also keep the whipped cream refrigerated until I’m ready to assemble the dessert.

Once I add the curd, whipped cream, and blueberries, I refrigerate any leftovers. The pavlova will gradually soften as it absorbs moisture from the toppings, so I prefer eating an assembled pavlova within 24 hours.

I don’t reheat pavlova. I serve it at room temperature or slightly chilled. Reheating an assembled pavlova can melt the cream and change the texture of the meringue.

FAQs

Why did my pavlova crack?

Some cracking is completely normal, and I actually like the rustic appearance it gives the dessert. Large cracks can happen when the meringue experiences a sudden temperature change, so I cool mine gradually inside the turned-off oven.

How do I know when my pavlova is finished baking?

I look for a dry, crisp exterior that releases fairly easily from the parchment paper. The center should remain softer than the outside because that marshmallow-like interior is one of the textures I want in a pavlova.

Can I make the apricot curd ahead of time?

Yes. I prefer making the apricot curd ahead because it needs time to chill and thicken. I prepare it up to 3 or 4 days before serving and keep it covered in the refrigerator.

Can I use frozen blueberries?

I prefer fresh blueberries for decorating because frozen berries release liquid as they thaw, which can quickly soften and discolor the meringue. If frozen blueberries are my only option, I thaw and drain them thoroughly and add them immediately before serving.

Can I assemble Pavlova with Apricot Curd and Blueberries ahead of time?

I can assemble it shortly before serving, but I avoid doing so many hours ahead. Once the moist curd and whipped cream touch the meringue, the shell gradually loses its crisp texture. I prepare all the components separately and assemble them when I’m nearly ready to serve.

Conclusion

Pavlova with Apricot Curd and Blueberries is a dessert I love for its combination of textures and fresh fruit flavors. The crisp meringue shell gives way to a soft center, while silky apricot curd, fluffy whipped cream, and juicy blueberries make every spoonful creamy, fruity, and refreshing.

Pavlova with Apricot Curd and Blueberries

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An elegant pavlova with a crisp meringue shell, marshmallow-soft center, silky apricot curd, fluffy whipped cream, and juicy blueberries. The tart fruit beautifully balances the sweetness of the meringue.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 75-90 minutes
• Total Time: 4 hours
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: Australian
• Diet: Gluten Free

Ingredients

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar or lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup apricot puree
• 1/2 cup granulated sugar
• 3 large egg yolks
• 1 large egg
• 2 tablespoons fresh lemon juice
• 4 tablespoons unsalted butter, cut into pieces
• Pinch of salt
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 1 1/2 cups fresh blueberries
• Fresh apricot slices, optional

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Instructions

1. Preheat the oven to 275°F (135°C). Line a large baking sheet with parchment paper, draw an 8-inch circle as a guide, and turn the parchment over.
2. Place the egg whites and a pinch of salt in a clean, dry mixing bowl. Beat on medium speed until soft peaks form. Gradually add 1 cup granulated sugar, about 1 tablespoon at a time, while beating until the meringue is thick, glossy, and holds stiff peaks.
3. Gently fold the cornstarch, vinegar or lemon juice, and 1 teaspoon vanilla extract into the meringue.
4. Spoon the meringue inside the prepared circle. Shape it into a thick round with slightly raised edges and a shallow indentation in the center.
5. Bake for 75 to 90 minutes, until the exterior is dry and crisp. Turn off the oven, leave the door slightly open, and allow the pavlova to cool completely inside for about 1 hour.
6. To make the apricot curd, combine the apricot puree, 1/2 cup granulated sugar, egg yolks, whole egg, lemon juice, and a pinch of salt in a saucepan. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon.
7. Remove the curd from the heat and stir in the butter a few pieces at a time until smooth and glossy. Transfer to a bowl, press plastic wrap directly against the surface, and refrigerate for about 2 hours or until completely chilled.
8. Shortly before serving, beat the heavy whipping cream with the powdered sugar and 1/2 teaspoon vanilla extract until soft to medium peaks form.
9. Carefully transfer the cooled pavlova to a serving plate. Spread the whipped cream into the center and spoon the chilled apricot curd over it.
10. Top with fresh blueberries and optional fresh apricot slices. Serve soon after assembling for the best contrast between the crisp meringue and creamy toppings.

Notes

• Some cracking in pavlova is normal. Cooling it gradually in the turned-off oven helps minimize large cracks.
• The apricot curd can be prepared up to 3 to 4 days ahead and refrigerated in an airtight container.
• For a mixed-berry variation, combine blueberries with raspberries, blackberries, or sliced strawberries.
• Lemon or orange zest can be added to the apricot curd for extra citrus flavor.
• Toasted sliced almonds or chopped pistachios can be scattered over the finished pavlova for additional texture.
• For individual pavlovas, shape the meringue into smaller nests and reduce the baking time accordingly.
• Store an unassembled pavlova shell in an airtight container in a cool, dry place for up to 1 to 2 days.
• Once assembled, refrigerate leftovers and consume within 24 hours for the best texture.
• Fresh blueberries are preferable because thawed frozen berries can release moisture and soften the meringue.

Nutrition

• Serving Size: 1/8 of pavlova
• Calories: 390 kcal
• Sugar: 46 g
• Sodium: 75 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 52 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 150 mg