Maple and Blueberry Pavlova

Preparation

• Pavlova

  • With the rack in the middle position, preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper. Trace an 8-inch (20 cm) circle on the parchment paper. Flip the paper over on the baking sheet.
  • In a small bowl, whisk together the cornstarch and vinegar until smooth.
  • In another bowl, beat the egg whites with an electric mixer until frothy. Gradually add the sugar, beating constantly, until stiff peaks form. Stir in the cornstarch mixture.
  • Using the inside of the traced circle as a guide, delicately spread the meringue out on the parchment paper to form a dome. Using a spatula, make a well about 5 inches (12.5 cm) wide at the centre of the dome. Using a spatula, draw lines around the outside of the pavlova, moving the spatula from the bottom towards the top.
  • Bake for 2 hours (see note). Turn off the oven and let the pavlova cool (still in the oven) to prevent from cracking, about 1 hour. Remove from the oven and let cool completely, about 1 hour.

• Maple Crème Légère (Light Cream)

  • Meanwhile, in a pot off the heat, whisk together the maple syrup, cornstarch and egg yolks. Add the milk. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Simmer for 30 seconds. Remove from the heat. Strain the pastry cream through a sieve to remove any lumps, if needed.
  • Pour the pastry cream into a bowl and cover with plastic wrap directly on the surface of the pastry cream. Let cool. Refrigerate for 2 hours or until completely chilled.

• Blueberry Compote

  • In a small pot, bring the blueberries, maple syrup and lemon juice to a boil. Simmer over low heat for 5 minutes or until the liquid is syrupy. Transfer into a bowl. Cover with plastic wrap directly on the surface of the compote. Let cool. Refrigerate for 1 hour or until completely chilled.

• Assembly

  • In a bowl, whisk the 35% cream with an electric mixer until stiff peaks form.
  • Whisk the chilled pastry cream with an electric mixer until creamy and smooth. Using a spatula, fold in the whipped cream.
  • Spread half of the crème légère in the well at the centre of the pavlova. Top with half of the blueberry compote. Add the remaining crème légère and finish off with the remaining compote. Garnish with lemon balm leaves. Serve immediately.