Pavlova always screams "summer", this particular one with a swirl of blueberry jam in each is just perfect with a bowl of your favourite ice cream. They can also be dressed in double cream with strawberries, passion fruit, it's entirely up to you. The blueberries bring complexity, its a great dessert for all ages.

Ingredients for the mini pavlova:

  • 4 large egg whites (use the egg yolks to make ice cream)
  • 200g caster sugar, plus additional 2 tbsp
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract

For the berry compote:

  • 100g blueberries
  • 50g caster sugar
  • 88g corn syrup
  • 1 tsp lemon juice
  • 1 tsp lemon zest

Method:

  1. Preheat the oven to 140 degrees (150 Fan), gas mark 1.
  2. In a freestanding mixer, with the whisker attachment, pour in the egg whites, and cream of tartar. Whisk on medium speed for 5 minutes.
  3. Slowly add in the sugar, a spoonful at a time, with the mixer still on. Once the meringue is thick, with stiff peaks, it is done.
  4. Best way to check is to take a little bit in between your thumb and forefinger. If it feels grainy, that means the sugar hasn't dissolved, carry on whisking for 2 minutes on high speed. Another way to check is to tip the bowl upside down on your head, if the meringue doesn't drop, it means it's completely done. Stiff peaks with a glossy texture are what you want.
  5. Combine blueberries, sugar, corn syrup and lemon zest and juice in a saucepan. Cook over medium heat till it reaches boiling point. Remove from the heat and allow it to cool, it will thicken.
  6. Line a baking sheet with parchment paper. Stick each corner down with a little bit of meringue, you don't want the paper to be flying in the oven.
  7. Spoon big dollops of meringue, using a teaspoon, add the blueberry jam to the meringue and gently swirl with a cocktail stick. You want the design of white and purple, don't be heavy-handed.
  8. Bake in the oven for 1 hour 20 minutes, or until firm. Halfway through the process, be sure to rotate the tray to ensure even baking.