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+ servings
Pavlova Cake with blueberry hibiscus compote and vanilla cream.

Blueberry Hibiscus Pavlova Cake

Blueberry Hibiscus Pavlova Cake, made with bake meringue, vanilla whipped cream, dried hibiscus flowers, and blueberry compote.
Course Dessert
Cuisine American, British
Servings 8 people



  • 4 Egg Whites
  • 1 1/4 Cup Granulated Sugar
  • 1 Tbsp Orange Blossom Water
  • 1 tsp Vanilla Extract
  • 1 tsp White Vinegar
  • 1 Tbsp plus 1 tsp Cornstarch

Blueberry Hibiscus Compote

  • 2 Cups Fresh or Frozen Blueberries
  • 1/4 Cup Granulated Sugar
  • 1/2 Cup Dried Hibiscus Flower Petals
  • 3 Tbsp Lemon Juice

Vanilla Cream

  • 1 Cup Heavy Cream
  • 1 Tbsp Vanilla Extract


  • 1 Cup Fresh Blueberries
  • Dried Hibiscus Flowers for garnish



  • Preheat oven to 300 F.
  • Line a large baking tray with parchment paper.
  • Trace an 6 inch circle with pencil onto paper. (use a cake an 6” cake pan)
  • In a medium bowl stir together sugar and cornstarch.
  • Separate your egg whites carefully. (make sure you do not have any yolk sneak over)
  • Pour egg whites into the bowl of a stand mixer.
  • Using the whisk attachment beat on high for 3-5 minutes, until thick and foamy.
  • Keep mixer on and slowly add sugar a large spoonful at a time, while incorporating the vanilla and orange blossom water.
  • Once all the sugar is added, continue to beat until glossy, smooth stiff peaks have formed.
  • Test by turning your bowl upside down. If the meringue starts to move, beat longer. If you have stiff peaks, it should stay firm in the bowl.
  • Remove bowl from mixer.
  • Transfer whipped meringue gently with rubber spatula onto prepared baking tray creating a mound on the 6 inch circle.
  • Then take an offset metal spatula and gently swipe upwards from the bottom to the top to create vertical lines in a flower petal shape.
  • Place tray in the oven on middle to lowest rack.
  • Bake at 300 F for 30 min.
  • Then lower oven temperature to 275 F and bake an additional 40 min.
  • Turn off oven. Do not open door. Leave meringue in the oven to cool slowly for an hour to prevent cracking.
  • While meringue is cooling make blueberry compote and vanilla cream. Place in the fridge until ready to assemble Pavlova Cake.

Blueberry Hibiscus Compote

  • Place sugar and hibiscus flower leaves in food processor and pulse into a powder.
  • Combine ingredients into medium sized sauce pan on medium high heat. Cook until blueberries are wrinkled and soft. About 5-6 minutes.
  • Remove berries with a slotted spoon and transfer to bowl.
  • Cook liquid an additional 2-3 minutes and then pour over berries.
  • Compote will thicken as it cools.

Vanilla Whipped Cream

  • In bowl of stand mixer, add heavy cream and vanilla extract.
  • Whip on medium high for 3-4 minutes until thick.

Assemble Pavlova Cake

  • Place baked meringue on serving dish.
  • Cover the top center with whipped vanilla cream.
  • Spoon hibiscus blueberry compote onto cream.
  • Top with fresh blueberries and dried hibiscus petals.
  • Slice and eat!