Recipe: Blueberry Pavlova Cake | Williams Sonoma

Ingredients

• 8 egg whites, at room temperature
• 2 Tbs. cornstarch, sifted
• 2 cups (14 oz./396 g) granulated sugar
• 4 tsp. vanilla extract
• 30 oz. (940 g) small fresh blueberries or frozen blueberries
• 1/2 cup (3 1/2 oz./99 g) granulated sugar
• 3/4 cup (6 fl. oz./180 ml) water, plus more as needed
• 6 Tbs. (3 fl. oz./90 ml) fresh orange juice
• <br> 2 cups (16 fl. oz./500 ml) cold heavy cream, whipped to soft peaks
• Fresh blueberries for garnish
• Fresh blackberries for garnish
• Freeze-dried blueberries for garnish (optional)
• Confectioners’ sugar for dusting