With a crisp outer shell and tender, billowy marshmallow center this Pavlova with Apricot Curd and Blueberries is like a puffy cloud of airy sweetness. My recipe collection leans hard into pies or galettes, cookies and simple cakes. So Pavlova isn't a recipe that I make often. In fact, I think I've only made it once before developing this Pavlova with Apricot Curd and Blueberries recipe. But that all changed after a trip to Santa Cruz County with my partners from California Grown. Pavlova has become a new favorite around here.
This post was proudly made in partnership with California Grown. All opinions are my own. Thank you for supporting me and the brands that I love. Follow @cagrownofficial on Instagram to learn more about the foods grown in California, farm practices, and discover new recipes!
A foggy farm visit inspired this Pavlova with Apricot Curd and Blueberries recipe
While standing in the softness of the low hanging fog laced acreage of Sea to Sky Farm, my mind immediately went to meringue. I had the privilege of visiting this 4th generation, woman owned, family run farm while on a California Grown led agri-tour of Santa Cruz & San Benito county, California.
We took a dizzying drive up a winding mountain road that brought us to the Bonny Doon location of Sea to Sky Farm. Aka "Sky Farm", the 24 acre farm is located just 10 minutes from the ocean at an elevation of 1600’. It is a beautiful and bountiful site to be seen, surrounded by coastal redwoods and natural springs. This location gets hit with weather extremes from intense heat in the summer to frigid cold temps in the winter.
Photo credit James Collier for California Grown
"Sea Farm" is located, you guessed it, down at sea level. Just north of the coastal community of Davenport, CA. The climate at Sea Farm is much more mild with a stronger coastal influence. We didn't visit this location but something tells me that the cloudy inspiration for this Pavlova with Apricot Curd and Blueberries recipe is abundant here too.
More Baking The Goods recipes inspired by California Grown Agri-tours
Sea to Sky Farm grows both apricots & blueberries, the fruits featured in this Pavlova with Apricot Curd and Blueberries
While touring the farm, two of the fruits they are growing called to me. Blueberries and apricots. A combo I have long adored but haven't paired up on the blog until now with this Pavlova with Apricot Curd and Blueberries recipe!
Blueberries grow very well in containers
At Sea to Sky Farm, hundreds of blueberries thrive while grown in neat rows of containers rather than being planted in the ground. Chris, owner and head farmer, found that by growing the blueberries in containers she can more easily control moisture levels in the soil. The blueberries flourish in this environment. So, if you're thinking of growing your own blueberries, maybe try them in a container before committing to a permanent spot in the ground.
Photo credit James Collier for California Grown
Photo credit James Collier for California Grown
Photo credit James Collier for California Grown
The resiliency of Farmers is unmatched
Since establishing Sea to Sky Farm in 2018, Chris and crew have faved numerous challenges and setbacks. Most notably was the devastating CZU lightning fire in August of 2020. Unfortunately, they sustained damage that burned multiple sections of the Bonny Doon Sky Farm and surrounding area of the Sea Farm near Waddell Beach/Creek.
Sea to Sky Farms adheres to organic & sustainable farming practices
Through it all, they have been hard at work building back Sea to Sky Farm by implementing organic and sustainable farming practices while honoring and protecting the land. Farming is hard work and by choosing to use more sustainable methods, it is all the more arduous.
Sea to Sky Farm's dedication to the environment far outweighs the idea of taking shortcuts. Here they are making educated choices that have a more positive impact on the environment. Things like crop rotation, cover cropping, beneficial insects and plantings, drip irrigation and many more measures. Focusing on the farm and the environment holistically.
Photo credit James Collier for California Grown
On a much smaller scale, baking echos similar stresses to farming
While farming is obviously much higher stakes, waiting for this Pavlova to bake can be a taxing endeavor. Like farming, you control all that you can and then hope for the best. Pavlova involves carefully whipping the egg whites with the sugar to create a meringue, then placing it in the oven along with a whole lot of hope. It bakes low and slow and feels like a long waiting game. However, with my step-by-step guide, you should end up with perfect Pavlova with Apricot Curd and Blueberries in the end.
Ingredients, timing & technique all contribute to a successful Pavlova recipe
While the ingredients are minimal, a solid Pavlova recipe relies on a few key ingredients and smart techniques to do the heavy lifting. Using the right mix of ingredients and proper techniques will help shape the Pavlova with Apricot Curd and Blueberries. It takes time to make Pavlova properly but a lot of that is time spent slowly baking and cooling.
Pavlova ingredients
- Fresh, room temperature eggs help the egg whites blend more seamlessly with the sugar.
- Superfine or Caster Sugar is less grainy than granulated sugar, which also helps the egg whites and sugar blend together smoothly. If you don't have superfine sugar, you can make your own by whizzing granulated sugar in a blender for a few seconds until the the sugar becomes more airy and less grainy!
- White Vinegar assists the egg whites in whipping up more quickly, creating little airy bubbles that also stabilize the whisked egg whites. The acid in the vinegar will help the meringue hold onto that air and keep it from collapsing.
- Cornstarch also helps stabilize the meringue, keeping all of that billowy fluff you created in place as the Pavlova bakes.
- Cream of Tartar gives an additional strength and stability boost. While not completely necessary, it gives just a little added insurance. When testing this Pavlova, this batch was made with cream of tartar and had the best results.
- Almond Extract or Vanilla Extract brings more personality to the meringue. I really enjoy using Almond Extract in this Pavlova with Apricot Curd and Blueberries because almonds and apricots pair so well together.
- Fine Sea Salt, just a pinch for balance of flavor.
Tips for making Pavlova with Apricot Curd and Blueberries a stress-free experience
There are a few things to keep in mind when making Pavlova. It's not as stressful as it seems, I promise. Plus, Pavlova is a truly unique and enjoyable treat to make. Don't be scared, just keep these tips in mind and you'll soon be patting yourself on the back after baking this Pavlova with Apricot Curd and Blueberries.
Whip those egg whites and granulated sugar good
When whipping the egg whites and superfine sugar together, you don't want to just dump it all in at the same time. First whip the egg whites with salt until they start to form medium peaks. Then add the sugar slowly, 1-2 tablespoons at a time. Keep whipping that mix up until it gets pillowy and the meringue starts to hold stiff peaks! It should be crispy white, stiff, smooth and glossy.
How to shape the Pavlova
Less is more when shaping a Pavlova cloud. It really doesn't take much to create a puffy little cloud base for the Apricot Curd to tuck into. I find it only takes a few swoops and swirls to get the Pavlova round just right.
Baking at the right temperature is critical for Pavlova
If the oven is too hot, Pavlova is at risk of warming up too quickly and cracking or baking all the way through and becoming a full on meringue, instead of having that signature marshmallowy center. If the oven is set too low, you risk the egg whites seeping and the meringue not setting up properly. I found 225°F to be the optimal baking temperature for this Pavlova with Apricot Curd and Blueberries. It bakes at this temperature for 1 hour and 15 minutes.
Allow the Pavlova to cool in the oven for 1 hour
Once baked, the oven is shut off and the Pavlova cools down in the oven as the oven cools down. The slow cooling step helps the Pavlova keep its shape instead of deflating or cracking when exposed to an abrupt shift in temperature.
Don't open the oven door
While the Pavlova is baking and cooling, don't open the oven door, EVER. It's all about low and slow here. Any big shifts in temperature can cause issues so just be patient and trust the process. This gives you plenty of time to prep the Apricot Curd!
Apricot Curd
Since the Pavlova uses 4 egg whites, we don't want to go wasting those egg yolks. That's why I developed this Apricot Curd to serve atop the Pavlova. Made with fresh apricots and a boost of lemon juice, this luxuriously creamy and faintly tangy curd is a natural topping choice for the Pavlova with Apricot Curd and Blueberries. Waste not and most definitely want not!
If apricots aren't in season when you plan to make this recipe, there are lots of alternatives! Make it any time of year by using a classic lemon curd using the curd in my recipe for Blueberry Lemon Curd Poppy Seed Shortbread Bars. Or try it with another stone fruit like peaches or nectarines.
Apricot Curd Ingredients
Use my step-by-step Apricot Curd recipe for the topping on this Pavlova with Apricot Curd and Blueberries. The ingredients you need are listed below. Learn how they all work together to create the most luxuriously creamy spread on my Apricot Curd recipe post.
- Fresh Apricots
- Lemon juice and zest
- Granulated sugar or Superfine Sugar
- Egg yolks
- Butter
- Fine sea salt
Assemble the Pavlova with Apricot Curd and Blueberries
The assembly of this Pavlova with Apricot Curd and Blueberries is easy breezy but presents as oh so elegant. If you planned ahead well, your Pavlova will have a shallow indention in the center to hold the creamy Apricot Curd. Simply spoon the curd onto the Pavlova, smooth it out and give it some swirly swoops. Then pile on the blueberries and apricots. It could not be easier.
Hot Tip: Don't assemble the Pavlova with Apricot Curd and Blueberries until just before serving
Since Pavlova is delicate, the moisture and weight of the curd and the fruit can start to absorb into the crunchy outer shell of the Pavlova turning it soft. Keep the integrity of the crusty shell by waiting until just before serving to assemble. The contrast of the crunchy outer shell, pillowy marshmallow center, smooth and creamy curd and bursting fruit is a transcendent dessert experience. I truly mean that. I was always kinda meh about Pavlova until I experienced this Pavlova with Apricot Curd and Blueberries at it's textural peak. This is one of those, "let's all take a bite and have a moment of silence for how special this recipe is" recipes.
Pavlova is a great gluten free dessert option
Another great thing about this Pavlova recipe is that it is completely gluten free! So consider making this gluten free Pavlova with Apricot Curd and Blueberries when you are looking to bake something for your GF friends. Just be sure to double check that your cornstarch is made in a gluten free facility if cross contamination is an issue.
I am so grateful to California Grown for hosting another incredible agri-tour and introducing me to Sea to Sky Farm. Chris and her team are doing great things up there and I encourage you to learn more about it by exploring their website and following @seatoskyfarmsantacruz on social media. And if you are near Santa Cruz or Bay Area, look for them at many local Farmer's Markets.
A great big thank you to my partners and pals California Grown for this educational and unforgettable experience. Read about my previous agri-tours with California Grown in Monterey County, Central California Coast, California Central San Joaquin Valley and Temecula Valley.
🐑 🐐 A bonus fun farm story from the Cool Ranch! 🐑 🐐
On a complete side note but related by proxy, this Pavlova with Apricot Curd and Blueberries was baked and shot in the midst of some serious farm business going on here at our little novice "hobby farm" Cool Ranch. We are currently renting a herd of goats and sheet to "mow" down our pastures for fire abatement. The herd that arrived was full of pregnant ewes and young lambs and goats.
Since they've been here, we have welcomed 11 new lambs and we've been present for many of the births. This was an instant lifestyle change for us and it's been full beautiful and memorable moments. Just after placing the Pavlova in the oven, we heard some sounds coming from the back pasture and found one of the ewes in the throngs of birth! With some light assistance from my husband, we welcomed a sweet little female lamb into the world. I quickly ran inside to cut the heat off on Pavlova and start the Apricot Curd. While I was whipping it up, a twin brother arrived! It only seemed fitting to name the twin lambs Pavlova and Curd since they came out of the oven at the same time as this Pavlova and Apricot Curd with Blueberries. How sweet is that?
Recipe
Pavlova with Apricot Curd and Blueberries
- Total Time: 2 hours 30 minutes
- Yield: 10 servings
Description
With a crisp outer shell and tender, billowy marshmallow center this Pavlova with Apricot Curd and Blueberries is like a puffy cloud of airy sweetness. Topped with a creamy and luxurious Apricot Curd, piled high with peak of the season fresh blueberries and apricots.
Ingredients
PAVLOVA
4 large egg whites (use the yolks for apricot curd recipe)
¼ teaspoon fine sea salt
1 ¼ cups superfine or caster sugar, see notes below on how to make your own
2 teaspoons cornstarch, sifted
1 teaspoon white vinegar
1 teaspoon almond extract or vanilla extract
¼ teaspoon cream of tartar
TOPPINGS
1 cup fresh blueberries
3-4 apricots, sliced
fresh herb sprigs like thyme, basil or mint - optional
Instructions
PAVLOVA
Preheat oven to 225°F. Using a pencil, trace an 8" circle on a sheet of parchment paper. Place it pencil lined side down on a baking sheet, this will give you a guide to work with when you add the Pavlova to the baking sheet!
In a small bowl, whisk together the vinegar, cornstarch, vanilla and cream of tartar. Set aside.
In the bowl of a stand mixer, combine the eggs whites and salt. Using the whisk attachment begin to beat the eggs whites on a low speed, gradually turning it up to a medium-high speed. The egg whites should start to turn satiny and hold medium peaks. This should take about 3 minutes.
With the mixer on medium-high speed, gradually add the superfine sugar. Move slowly here, slowly pouring in only 1-2 tablespoons of sugar at a time, allowing each addition to fully incorporate before adding more. The gradual addition will allow the egg whites to fully absorb the sugar and will give you that glossy smooth, marshmallowy effect that you're looking for! It may take up to 5 minutes to add the sugar, enjoy the moment.
Once the sugar is all added, continue to beat the meringue on high for another minute or two, until ultra stiff and glossy peaks form.
Using a spatula, gently fold in the vinegar, cornstarch, vanilla and cream of tartar mixture until fully incorporated.
Transfer the meringue onto the lined baking sheet in the center of the 8" circle you drew. Use an offset spatula or spoon to spread the meringue out to the edges of the circle, giving it some fancy swoops and swirls as you go. Use a spoon to make a shallow depression in the center of the meringue. Once baked, this is where you'll fill the Pavlova with toppings!
Bake for 1 hour 15 minutes, undisturbed. Don't open the oven at any time. Turn the oven off and allow the Pavlova to cool down slowly inside the oven as it cools for 1 hour. Remove from oven and allow the Pavlova to cool fully before assembling.
APRICOT CURD
While the Pavlova is in the oven, prepare the Apricot Curd. Follow my easy recipe here. This is the perfect way to use up the leftover egg yolks from the Pavlova.
ASSEMBLE THE PAVLOVA
Once the Pavlova is fully cooled and just before you are ready to serve it, begin the assembly. Spoon the Apricot Curd into the center indention of the Pavlova. Top with fresh blueberries and sliced apricots. Optionally add sprigs of fresh herbs. Serve immediately and fully enjoy with friends!
Notes
Be sure and read through all of my Pavlova tips in the post above for stress-free and successful Pavlova baking experience!
The Pavlova with Apricot Curd and Blueberries is best served the day of. However, it will last 3-4 days when properly stored. Wrap the baked Pavlova tightly in plastic wrap and store at room temperature. Store the Apricot Curd in the refrigerator. When ready to serve, top with the Apricot Curd and fresh fruit for optimal freshness.
- Prep Time: 30
- Cook Time: 2 hours
Sabrina says
Very intrigued by the apricot curd! This pavlova looks incredible!
Becky Sue says
Thank you. It is lovely. I hope you try it!