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Pavlova Cake with blueberry hibiscus compote and vanilla cream.
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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

Ingredients

Meringue

  • 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

Topping

  • 1 Cup Fresh Blueberries
  • Dried Hibiscus Flowers for garnish

Instructions

Meringue

  • 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!