For the berry sauce: 1 ½ cups blueberries, ½ cup mulberries, 40 g caster sugar, 1 cinnamon stick, 80 ml apple or cranberry juice
Optional: 1 tsp cornflour for thickening
For the lavender caster sugar: 1 tbsp culinary dried lavender, 2 cups caster sugar
For the pavlova: 4 egg whites (at room temperature), 1 cup lavender caster sugar, 2 tsp tapioca flour or cornflour, 1 tsp white vinegar, 1 tsp vanilla extract, pinch of salt
Start by preparing the pavlova. Whisk the egg whites until stiff and add the caster sugar by the tablespoonful until the sugar has completely dissolved. Then add the cornflour, vinegar and vanilla extract and whisk together. Now form an even mound on a piece of baking paper and then place in the oven at 120 C for 1.5 to 2 hours. Afterwards, leave to cool in the oven for about 3 hours with the door open. Ideally, prepare the lavender caster sugar a few days before use. Simply mix the lavender with the sugar and store it in an airtight container for several days.
During the baking process, you can now start preparing the blueberry and mulberry sauce. Keep a few berries for the garnish. Simmer the blueberries, mulberries, caster sugar, cinnamon stick and apple or cranberry juice for about 15-20 minutes until the mixture has thickened into a syrup. Leave to cool before serving.
For serving, whip the cream (preferably without sugar), spread on the pavlova and decorate with fresh blueberries and mulberries on top. Before serving, cover the whole thing with the syrup and sprinkle with a little icing sugar.
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