Lemon Lavender Pavlova with Blueberries & Honey Drizzle
Ingredients:
Pavlova:
4 large egg whites
(120 g)
1 cup granulated sugar
(200 g)
1 teaspoon cornstarch
(3 g)
1 teaspoon white vinegar
(5 ml)
1 teaspoon lemon zest
(2 g)
1/2 teaspoon dried culinary lavender
(1 g)
Topping:
1 cup heavy cream
(240 ml)
2 tablespoons powdered sugar
(15 g)
1 teaspoon vanilla extract
(5 ml)
1 cup fresh blueberries
(150 g)
2 tablespoons honey
(30 ml)
Directions:
Preheat oven to 250°F / 120°C and line a baking sheet with parchment paper.
Beat egg whites until stiff peaks form, gradually add sugar. Fold in cornstarch, vinegar, lemon zest, and lavender. Shape into a circle on the sheet.
Bake 75–90 minutes until crisp outside and soft inside, then cool completely.
Whip cream with powdered sugar and vanilla. Top pavlova with cream, blueberries, and drizzle honey over the top.
Prep Time: 15 minutes | Cook Time: 90 minutes | Total Time: 1 hour 45 minutes
Kcal: ~280 kcal per serving | Servings: 6