Make the Blueberry Curd: In a small saucepan, combine the blueberries, sugar, water, cornstarch, and lemon juice. Cook over medium-high heat, stirring occasionally, until the mixture thickens (about 5–7 minutes). Remove from heat and blend until smooth with an immersion blender (or a regular blender). Transfer to a bowl, cover, and chill in the fridge until completely cooled.
2. Make the Meringue: In a heatproof bowl (glass or metal), combine the egg whites and sugar. Place the bowl over a saucepan of gently simmering water (double boiler style), ensuring the bottom of the bowl doesn’t touch the water. Whisk constantly until the sugar is fully dissolved, it should feel smooth (not grainy) when rubbed between your fingers and be warm to the touch. Remove from heat and transfer to a stand mixer or use a hand mixer. Beat on high speed for 7–10 minutes, or until stiff, glossy peaks form. Gently fold in the cornstarch, vanilla extract, and apple cider vinegar until just combined.
3. Pipe the Meringue: Preheat the oven to 100°C (212°F) and line two baking sheets with parchment paper. Trace a circle (about 20 cm / 8 inches) on one to guide your wreath shape. For the bottom layer, use a large round or star piping tip to pipe big “flowers” in a circle. These will be the base. Use the back of a spoon to gently press a small well in the center of each flower, this is where the filling will sit. For the top layer, use smaller piping tips (petal tips, open star, French tips, etc.) to pipe decorative flower shapes, rosettes, and textures. This will look like a midsummer flower crown once placed on top.
4. Bake: Bake both trays at 100°C (212°F) for about 1 hour and 30 minutes, or until the meringue is dry and can be gently lifted from the paper. Turn off the oven, leave the door slightly ajar, and let the meringues cool inside completely, this helps prevent cracking.
5. Assemble: Whip the cream with the vanilla extract until soft peaks form. Spoon whipped cream into the wells of the base meringue flowers. Add a generous spoonful of the chilled blueberry curd. Top with fresh berries, raspberries, strawberries, or whatever’s summery and sweet. Gently place the decorative top layer of meringue flowers over the base to complete the wreath.
Serve & Celebrate: Light, floral, fruity, and crisp on the outside, this pavlova wreath is everything a midsummer dessert should be. Sweet celebration in every bite. 🌼🫐🍓
