Violets are Blue Pavlova

Australia Day is January 26th, there will be a whole lot of pavlova's being made nation wide! 

One of my personal favourites today, with it's pretty tinted interior and ripe blueberries.

Violets are Blue Pavlova

Ingredients (serves 4)

2 eggwhites

pinch cream of tartar

1/2 cup caster sugar

200g (7oz) blueberries

1 cup cream (whipped to soft peaks)

violet food colour (or red & blue)

*crystallised violet pieces

Method

. Preheat oven to 150°C (300F). Line a baking tray with non-stick baking paper. Draw four 7cm (2.75in) circles on baking paper.

. Using an electric mixer, beat eggwhites and cream of tartar until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Beat until meringue is thick and glossy. Add a few drops of violet food colour. Beat until just combined.

. Spoon meringue onto baking tray, using circles as a guide. Make a small indentation in the centre of each nest. Bake for 30 minutes. Reduce oven to 120°C (250F). Bake for 30 minutes or until meringue is dry and crisp. Turn off oven and *jar a wooden spoon in the door. Allow to cool completely in oven.

Top with softly whipped cream, blueberries and violet pieces close to serving time.

*Crystallised violets are available from cake decorating stores

*Jarring a wooden spoon in the oven door allows steam to escape, the residual heat dries the pavlova shell and the slower cooling period helps prevent pavlova shell from cracking.