Description
Light, crisp meringue nests filled with creamy whipped topping and topped with fresh blackberries, these Blackberry Pavlovas are an elegant and refreshing dessert. Perfect for Easter, they’re as beautiful as they are tasty, combining a delicate crunch with fruity sweetness.
Ingredients
For the Meringue:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blackberries
- Mint leaves (optional, for garnish)
Instructions
Start by preheating your oven to 250°F (120°C). While the oven is heating, line a baking sheet with parchment paper. If you want to make individual pavlovas, draw 8 circles on the parchment paper to guide the size of your meringue discs. Each circle should be about 3 inches in diameter. Flip the parchment paper over so the ink is on the underside, preventing it from coming into contact with the meringue.
In a large, clean bowl, begin whipping the egg whites using an electric mixer on medium speed. Once the egg whites start to form soft peaks, gradually add the granulated sugar, 1 tablespoon at a time. Continue whipping on high speed until stiff peaks form, and the mixture is glossy and smooth. This process usually takes about 5-7 minutes.
Once the egg whites are whipped to stiff peaks, add the cornstarch, vinegar, and vanilla extract. Gently fold these ingredients into the meringue with a spatula, being careful not to deflate the air you’ve incorporated into the egg whites.
Use a spoon or spatula to divide the meringue mixture into 8 portions on the prepared baking sheet. If you’re making individual pavlovas, gently spread the meringue into the circles you’ve drawn, creating a slight well in the center to hold the toppings later. The edges should be higher than the center to form the traditional pavlova shape.
Place the baking sheet in the preheated oven and bake the meringues for 1 hour and 15 minutes, or until they are crisp and dry on the outside. The meringues should have a slight golden color around the edges. When done, turn off the oven and leave the meringues inside with the oven door slightly ajar for 30 minutes to cool completely. This helps prevent cracking from a sudden temperature change.
While the meringues are cooling, prepare the whipped cream. In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract using a hand mixer or stand mixer. Whip until soft peaks form and the cream is smooth and fluffy. Be careful not to overwhip, as this can turn the cream into butter.
Once the meringues have cooled completely, carefully remove them from the parchment paper and place them on serving plates. Spoon a generous amount of whipped cream onto the center of each meringue.
Top with fresh blackberries, arranging them in a decorative pattern. If you like, garnish with mint leaves for a burst of color and a refreshing flavor contrast.
Serve the Blackberry Pavlovas immediately after assembling to enjoy the contrast of textures between the crisp meringue, creamy whipped cream, and juicy blackberries. The pavlovas are best enjoyed fresh, but if you need to make them in advance, you can store the meringues in an airtight container at room temperature for up to 2 days, and prepare the whipped cream and toppings just before serving.
- Prep Time: 20 minutes
- Cooling Time: 30 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 15g
- Carbohydrates: 30g
- Protein: 2g