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Mini Pavlovas with Blueberry Jam and Cinnamon Cream

preparation time

20 mins

Cooking time

45 mins + 1 hour cooling



Mini Pavlovas with Blueberry Jam and Cinnamon Cream


6 egg whites

300g caster sugar

1 cup pouring cream

1/4 tsp cinnamon

1 tbsp sugar

Beerenberg Blueberry Jam


A good meringue or pavlova recipe is very handy to have in your repertoire. Easy, versatile, and happy to store for over a week so you can make them far in advance and just assemble before serving. This combination of sweet Beerenberg Blueberry Jam, chewy meringue and mildly spiced cream is irresistable and makes a gorgeous easy dinner party dessert.

Preheat the oven to 110°C and line two baking trays with paper.

Place the egg whites in the (very clean) bowl of your electric mixer and whisk for about six minutes.

Add the sugar, about a third at a time, and whisk well between additions.

Whisk until the mixture is thick and glossy then spoon onto prepared trays, forming about 12 nice generous rounds and then place in the oven.

Cook for 45 minutes then turn the oven off and leave to cool (for at least an hour) in the oven (with the door shut). These will keep in an airtight container for up to a week.