Blueberry and Lavender Pavlova
5 egg whites (room temperature)
pinch of salt
250g caster sugar
1 teaspoon white wine vinegar or freshly squeezed lemon juice
1 tsp vanilla extract
400ml heavy cream
1 cup blueberries
1 tablespoon powdered sugar
Preheat the oven to 150ºC. Whisk the egg whites with a pinch of salt until foamy. Constantly whisking, add caster sugar gradually. Whisk until the sugar is dissolved, around 8 minutes. Delicately stir in vinegar and vanilla. Transfer onto a baking tray lined with parchment paper. Form a flattened sphere. Place in the oven and bake for 1,5 hour. Allow to cool in the oven.
When the meringue is cooling prepare the topping: simply whisk double cream with a tablespoon of powdered sugar. When Pavlova is cooled completely transfer onto a serving plate, put the whipped double cream on top. Cover with blueberries (or any other fruit) and lavender flowers.