Tips for Blueberry Hibiscus Pavlova Cake Recipe

Baked Meringue

Make sure your egg whites are fresh, room temperature, and don’t have any hint of yolk!

Slowly add your sugar a spoonful at a time, don’t just dump it all in at once:)

When egg whites are first beaten and form small mounds, this is the soft peak stage.

The longer you beat your eggs or egg whites & sugar, you should start to notice thick tips in your mixture. If you remove the whisk or beaters, the egg whites will hold their shape as if solid. This is the stiff peak stage! Test by inverting your mixer bowl over your head, if you stay dry, then you have stiff peaks:)

Transfer whipped meringue gently onto prepared baking tray. I use a rubber spatula and gently create a round ball.

Then take an offset metal spatula and gently swipe upwards from the bottom to the top to create a petal shape, working your way around the meringue mound.

For added effect, take a smaller offset spatula placing the tip at the base with the handle angled upward and add smaller striped from bottom to top around the meringue. This will create vertical lines around the sides and whisps at the top.

Don’t worry about the center, it will sink some, but still leave a firm layer to hold cream and berries.

DO NOT open the oven door every 5 min. for a peek. Trust that its baking and be patient.

Let you meringue cool in the oven, by turning the oven off.

Once cooled about an hour or so, then remove and prepare your toppings.

Blueberry Hibiscus Compote

Place sugar and dried hibiscus leaves in food processor and pulse until blended into a powder.

Use fresh or frozen blueberries.

Let compote cool before adding to pavlova.

Pavlova is best enjoyed the day of. Either plan to eat all of it or call your friends over to share 🙂

Marshmallow center meringue cake with blueberry compote.

Dried Hibiscus Flowers

For this recipe I used dried hibiscus flowers in the blueberry compote and as a garnish. The petals come from a tropical hibiscus flower, known as “flor de Jamaica”. They can be found in most spice stores, specialty stores, or online. When cooked the dried hibiscus gives off a cranberry flavor and goes well with the lemon juice and blueberries.

Orange Blossom Water

Orange blossom water has been added to the meringue base of the Pavlova Cake for an added flavor. Meringue is usually bland, which is why we add fruit toppings. But in this case I decided to give it a little hint of orange. Orange blossom water is distilled from orange blossoms, and gives a subtle orange flavor, not as strong as orange extract or juice.