Single Serve Pavlova



  1. Blend and strain the thawed blueberries through a fine sieve, pressing as much juice from the pulp as possible. Heat the liquid in a small saucepan and add the caster sugar and stir until dissolved. Set aside to cool.
  2. Defrost single serve pavlovas. Whisk the cream until soft peaks form and add 3-4 Tbsp of the blueberry sauce. Continue whisking until stiff peaks form. You can further colour the cream by adding more sauce.
  3. Top each pavlova with a tablespoon of the blueberry sauce, blueberry cream and mint.