Print

Pavlova with Apricot Curd and Blueberries

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/pavlova-with-apricot-curd-and-blueberries/