A “Down Under” BBQ & Blueberry Limoncello Pavlova

blueberry pavlova recipe

Blueberry, Lemon Curd with Limoncello, Greek Yogurt

Gidday Mates! This past weekend we celebrated our friend Chip’s birthday, as well as my new BBQ grill with a “Down Under” Party. The idea started with “shrimp on the barbie” and grew from there with Australian wines, beers, and ports, grilled lamb steaks, grilled corn, grilled bread, salads, cheeses, and more. And of course there had to be the quintessential dessert, Australia’s beloved Pavlova. And being us, we had to put booze in the pavlova. Limoncello to be exact. We do love our themed dinner parties.

In this simple but beautiful blueberry limoncello pavlova, the sweet meringue dissolves on the tongue, the lively lemon curd spiked with limoncello adds a surprisingly zippy note which is balanced by the tart yogurt and the heavenly fresh blueberries that pop in the mouth. Could it have been too elegant for our outback party?

Aussie table setting

The table setting was supposed to be reminiscent of the outback. With moss, and rocks, and kangaroo paws from the garden! A Foster’s beer carrier made a jaunty vase, filled with shrubs and more kangaroo paws.

Aussie Table Setting

kangaroo paws

Kangaroo Paws naturally occur only in the southwest of Western Australia but they grow just fine in Southern California gardens too. The size, stalk height and color vary between the species – we have red, pink, and yellow plants. The flowers are pollinated by birds. In the outback, the long flower-stalks usually rise above the undergrowth and ‘advertise’ the presence of nectar in the flowers. The stalks also provide a perch for visiting birds.

yellow kangaroo paws

The tubular flowers are coated with dense furry hairs and open at the apex with a claw-like structure, hence the name “Kangaroo Paw.”

Aussie Table Setting
With Men At Work (80’s Australian Rock Band) playing in the background we called each other Mate, Bloke, and Sheila and threw the shrimps and lamb on the barbie while we “had a go” at deciphering some Australian slang:

face fungus = beard
blow-in = an uninvited (unwelcome) guest
fang carpenter = dentist
away with the pixies = day dreaming
crack a tinnie = open a beer
blue duck = disappointment, mistake
carry on like a pork chop = acting silly
fair dinkum = genuine
bob’s yer uncle = everything is fine
aussie salute = to fan the flies away from one’s face
haven’t they fed the dingoes lately? = greeting to an unexpected guest

Australian BBQ

Blueberry Limoncello Pavlova Recipe

blueberry limoncello pavlova

  • 4 egg whites, room temperature
  • 1 c. baker’s sugar
  • 1 t. vanilla extract
  • 1 t. lemon juice
  • 2 t. cornstarch

how to make pavlova

Preheat the oven to 300°F. Make sure the bowl is scrupulously clean and the eggs have no trace of yolk. In a large glass or copper bowl, beat egg whites until stiff peaks form. Add sugar, one tablespoon at a time with mixer running until the mixture is thick and glossy. In a small bowl combine vanilla, lemon juice, and cornstarch until the cornstarch is completely dissolved, then add to the egg white mixture and blend until just combined.

Crumble a piece of parchment paper and dust it with cornstarch, this will help prevent the meringue from sticking to the paper. Draw a 9″ diameter circle onto the paper. Scoop the egg white mixture into the center. Using a spatula, spread the mixture to the edges of the circle, forming the sides higher to make a well in the center. Bake for one hour (do not open door while baking) then turn off the oven, open the door slightly, and let the meringue cool slowly in the oven for another hour.

blueberry limoncello pavlova

  • 10 oz. lemon curd
  • 6 T. limoncello
  • low-fat Greek yogurt
  • fresh blueberries

Whisk lemon curd with limoncello. Just before ready to serve, fill the meringue with yogurt then top with limoncello lemon curd. Finish with an abundance of blueberries.

Birthday Pavlova with Limoncello

Happy Birthday Chip!

Beginning June 19th with Berries

food network summer fest

Summer Fest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summertime fruits and vegetables. Be sure to check out the Pinterest Board with over 90,000 followers called Let’s Pull Up A Chair! And if that Blueberry Limoncello Pavlova got you dreaming about summer berries, you might enjoy taking a peek at other very berry dishes from my friends below…

Feed Me PhoebeGluten-Free Blueberry-Almond Pancakes
The Lemon BowlStrawberry Mango Chia Smoothie
Dishin & DishesCrunchy Topped Blueberry White Chocolate Muffins
Jeanette’s Healthy LivingGingered Blueberry Shortcakes With Light Creamy Topping
Taste With The EyesBlueberry Limoncello Pavlova
Sweet Life BakePaletas de Fresca y Aguacate
Napa Farmhouse 1885Mixed Berry Tea Cake 
Red or Green?Strawberry & Blueberry Crisp (Red or Green-style)
Virtually HomemadeBlueberry Mint Margaritas
Haute Apple PieTriple Berry Ice Cream
Pinch My SaltStrawberry Peach Cobbler With Almond Biscuit Topping
Cooking With EliseDehydrating Blueberries, Plus Blueberry and White Chocolate Cookies
DevourFour Healthy Berry Recipes
Domesticate MeSummer Berry Crisp
WeeliciousBrainy Breakfast
The Sensitive EpicureStrawberries With White Balsamic Vinegar Caramel, Orange Zest and Black Pepper
Daily*DishinFresh and Easy Blueberry Pie
From My Corner of SaratogaMixed Berry Freezer Pops
FN DishWake Up With Berries

26 thoughts on “A “Down Under” BBQ & Blueberry Limoncello Pavlova”

  1. I absolutely loved this post and I can hardly wait to make this pavlova! It looks amazingly delicious and beautiful!

    I also LOVE your idea of using the box of beer in the centerpiece! I might try my hand at using Cheerwine’s boxes for the centerpiece’s of my son’s rehearsal dinner in November. That is his very favorite soda. Thanks for the great idea!

    1. Hi Elise – so nice to get to know you through Summer Fest! Your cookies look fabulous! Glad you got a kick out of the centerpiece, please be sure to let me know if you use the idea for the rehearsal dinner. And congrats on that too!

  2. Oh sugar!!! Where to begin? On the positive side: absolutely love kangaroo paws and they do grow in most parts of Australia! Elegant, stylish, almost fragile the way Singapore orchids are!! Yes, most of us think of pavlova when we think of dessert: we are old-fashioned: ’tis mostly passionfruit and strawberries atop!! Yup, I’ll accept ‘fair dinkum’ and opening ‘a tinnie’ at times, but most people do not really talk like that 🙂 ! Yes, we do need an ‘Aussie salute’, but hardly any of us use the term!! NOW: Australia is very different from the way most Americans perceive it – so why on earth don’t you come and see for yourself; if you are lucky enough we may even throw that ‘shrimp on the barbie’ [we cringe at that one!!!!!] for you! OK: had a couple of very erudite friends over not that long ago – I could not meet them but asked how they had found their trip: ‘Oh, Eha, we never thought this place would be sosophisticated’! – the answer. Not showing offf, you understand, just how others may see us 🙂 🙂 🙂 !!!

    1. Hi Eha- I have visited your gorgeous country my dear, and loved it! From the food, to the people, to the countryside, to the beaches.
      And I did have shrimps on the barbie with my friend’s elderly parents who live in Brisbane. (Didn’t even know that had a cringe factor, they seemed proud of it). And your Pavlova is stunning, I had to defend your national cuisine on Pinterest to someone who said it was exclusively a New Zealand dessert. To me, I think you both can claim it, as it is fabulous and there is plenty to go around and top with different fruits, whipped cream, yogurt, and…we’ll try it next time with passion fruit and strawberries for sure.
      Now we know you all don’t use slang all the time, neither do we, the charming part is the slang itself. The words and phrases are adorable. Super super clever.
      I hope my post does not portray my Aussie friends as less sophisticated, that would never cross my mind. It was a terrific party. So much fun. All in good humor and spirit. Seriously, the food inspired by your cuisine, rocked.
      Thanks for taking the time to comment and fill me in. I really appreciate your input.

      1. Honoured, Milady, that your responded: your posts have touched me more than you ever can believe . . . no, never took your words to mean something you did not . . . but just thought others may have!! Please all, whoever have the time and the wherewithal, do come and say’ hello’ – I came here as a migrant child many years ago and found this land quite alien . . . it so has changed, it so has now become a place to visit and smile and enjoy . . . and definitely one in which to make a home . . . never mind the blessed koalas and kangaroos – they too are just a part of the total scenery . . .

  3. I love your blog! It was an amazing evening. Thank you so much for
    helping me celebrate Chip’s birthday!!
    You are the best,

  4. OMGoodness LL this is beautiful and with my beloved limoncello! I have to attempt to make this, I love everything about it, a real show stopper! Pinning!

  5. I swear you always throw the best parties, LL! I love the down under theme for this beauty. Everything looks wonderful – especially dessert! It’s been far too long since I’ve made a Pavlova. 🙂

  6. Blueberry Limoncello Pavlova: I love the looks of this dessert! I am always looking for new desserts and I believe that this one could be a favorite of mine. Lemon, blueberries and yogurt are all at the top of my favorites list. I have an old saying that I use when I know I am going to love a particular food: “It will make your tongue slap your eyeballs!” I will be visiting your site again. Thanks

  7. Last night we celebrated Bobby’s birthday and sat around interpreting Southern slang. 🙂 What a great birthday cake! Your pavlova looks amazing!!!!

  8. Fabulous ,just did this and have friends coming for a meal, it’s turned out perfect .Thank you for sharing

  9. Hey there, just found this recipe and this delightful website while surfing for a summery christmas menu. I plan to try this recipe but I have to correct one misconception – New Zealand created the pavlova – the Aussies nicked it. 😛 And yes Im a kiwi, but my sister lives in Australia so we have a lot of fun with the rivalry between the countries 🙂 it is in good spirit, mostly lol.

  10. Hello Lori Lynn, I just stumbled upon your delicious blog! What a fun way to enjoy a celebration! I am still catching up on learning my Aussie slang so learning a few new ones here… and good for a giggle… I love the lemon curd on top of the sweet pavlova a delightful combination! Have a super weekend!

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