Thick vanilla bean cream topped with salted caramel and fresh blueberries, a simple but killer way to spruce up the ol’ pav!
Recipe for Blueberry, Salted Caramel and Vanilla Bean Cream Mini Pavlovas by Anisa Sabet for The Macadames.
Today’s pav is kinda the prettiest (and my second favourite of the bunch). The sweet vanilla bean cream is a lovely base for the fresh blueberries and salted caramel sauce. I always have a batch of this recipe on hand and its the perfect sticky addition to the otherwise relatively simple pavlova.
I used store bought meringues for all of these posts but have included directions for making your own too. It’s suuuuper easy but sometimes you just dont have time and store bought does the job just fine 🙂 Hope you enjoy my pav-stravaganza!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Stand mixer
- 1-2 baking tray (if making nests)
Ingredients (makes 12):
For the meringue nests (if making your nests):
- 3 egg whites
- 3/4 cup caster sugar
For the cream:
- 200ml thickened cream
- 2 tablespoons sugar
- 1-2 tablespoons vanilla bean paste or 1 vanilla bean scraped out
For the toppings:
- Fresh blueberries
- Salted caramel sauce, I always have a batch of this recipe on hand
1. To make the meringue nests: Preheat oven to 120°C. Line 1-2 baking trays with baking paper. Use an a stand mixer or electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. It’s important the bowl is absolutely clean as otherwise any residue could damage the meringue and really ruin your day. Slowly, add the sugar, 1 tablespoon at a time, whisking constantly until the sugar dissolves and the mixture is thick and glossy.
2. Using a spoon, scoop out the mixture onto the baking tray and use the back of the spoon to make a little hollow in the middle of each meringue. Place in oven and reduce temperature to 100°C. Bake, swapping the trays halfway through cooking, for 1 hour 40 minutes then turn the oven off. Leave meringues in oven, with door ajar, for 2 hours to cool completely.
3. To make the cream: In your stand mixer, beat the cream, sugar and vanilla bean paste until the cream has thickened. Set aside.
4. To assemble the pavlovas: Divide the cream among your cooled pavlova nests. Top with fresh blueberries and drizzle over the salted caramel sauce. Eat immediately.
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For the rest of my recipes in the pav-stravaganza, try my raspberry, white chocolate and chocolate cream mini pavlovas.
Or my strawberry and mint cream mini pavlovas (25 Feb).
Anisa – The Macadames. xx