Blackberry Pavlovas: A Show-Stopping Dessert for Any Occasion
When it comes to desserts that leave a lasting impression, few can rival the elegance and deliciousness of a blackberry pavlova. This exquisite treat is the epitome of lightness and flavor, offering a perfect balance of sweetness, tanginess, and texture. Imagine a crisp, delicate meringue shell that provides the perfect crunch, topped with a velvety swirl of whipped cream, and filled with a luscious blackberry jam that bursts with fruity goodness. Every bite of this dessert is a harmonious experience that dances on the palate, combining the smoothness of whipped cream, the richness of blackberry jam, and the crispness of the meringue. It’s the type of dessert that not only tastes incredible but also looks stunning, making it ideal for any special occasion, from festive gatherings to intimate dinners. Whether you’re looking to wow your guests or indulge in a treat that’s as beautiful as it is tasty, blackberry pavlova delivers on every level.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 mini pavlovas 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
Pavlovas:
- 5 egg whites: Egg whites are the key ingredient in creating the airy, light texture of the meringue. They are whipped until stiff peaks form, which gives the pavlova its signature crunch.
- 1 1/4 cup granulated sugar (250 grams): Sugar is essential in stabilizing the egg whites and helping the meringue form its structure. It also adds sweetness to the dessert.
- A few drops of purple food coloring: This is optional but can add a beautiful swirl effect to the meringue, making the pavlovas more visually striking.
- 2 tbsp cornstarch: Cornstarch helps stabilize the meringue and gives it a light, crisp texture. It also prevents the pavlova from cracking too easily.
- 2 tsp lemon juice: Lemon juice adds a subtle tang to balance the sweetness of the meringue and enhances its flavor. It also helps stabilize the meringue.
Blackberry Jam:
- 2 cups blackberries (280 grams): Fresh blackberries form the base of the jam, contributing their natural sweetness and tartness.
- 1/4 cup sugar (50 grams): Sugar helps to sweeten the jam and reduce the sharpness of the blackberries. You can substitute this with maple syrup or honey for a more natural sweetness.
- 2 tbsp lemon juice: Lemon juice adds brightness to the jam and enhances the flavor of the blackberries.
- 1 tbsp cornstarch: This helps thicken the jam and gives it a smooth, spreadable texture.
- 2 tbsp water: Water is used to help dissolve the sugar and cornstarch and create the perfect consistency for the jam.
Whipped Cream:
- 1 1/2 cups cold heavy cream (354 ml): Heavy cream is whipped into fluffy, soft peaks to create the creamy topping for the pavlovas.
- 1/4 cup powdered sugar (31 grams): Powdered sugar sweetens the cream and helps it whip up to the desired consistency.
- 1 tsp vanilla extract: Vanilla adds a warm, aromatic flavor to the whipped cream, enhancing its sweetness.
Instructions
1. Preheat the Oven and Prepare the Baking Sheets:
Start by preheating the oven to 250°F (120°C). Line two baking sheets with parchment paper to prevent the pavlovas from sticking during baking. Set them aside while you prepare the meringue.
2. Whip the Egg Whites:
In a large mixing bowl, begin whipping the egg whites using an electric mixer on medium speed for about 1 minute. Gradually add the granulated sugar, a tablespoon at a time, while continuing to mix. Once all the sugar is incorporated, increase the mixer speed to high and whip for 9–10 minutes, or until stiff peaks form. The meringue should be glossy and shiny. If you wish to add a swirl of color, add the food coloring at the 8-minute mark and mix gently.
3. Add the Cornstarch and Lemon Juice:
Once the meringue is fully whipped, fold in the cornstarch and lemon juice using a spatula. These ingredients help stabilize the meringue and add a subtle tang to the final dessert.
4. Pipe the Meringue:
To create the pavlova nests, transfer the meringue into two 16-inch piping bags fitted with an open star tip. Pipe the meringue into 3 1/2-inch circles on the prepared baking sheets, leaving a space in the center to fill later with the blackberry jam.
5. Bake the Pavlovas:
Place the baking sheets in the preheated oven and bake for 1 hour. After 1 hour, turn off the oven and leave the pavlovas inside for an additional 30 minutes to cool down gradually. This step is crucial to avoid cracks or deflation caused by sudden temperature changes. Once the pavlovas have cooled, carefully remove them from the oven and let them rest.
6. Make the Blackberry Jam:
While the pavlovas are cooling, make the blackberry jam. In a small saucepan, combine the blackberries, sugar, lemon juice, and water. Bring the mixture to a boil over medium heat, stirring occasionally. After 5–10 minutes, the berries should begin to break down. Dissolve the cornstarch in 2 tablespoons of water and add it to the pan, stirring until the jam thickens. Let the jam cool in the fridge until completely chilled.
7. Whip the Cream:
Right before assembling the pavlovas, whip the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed. Whip until soft peaks form, which should take about 3 minutes.
8. Assemble the Pavlovas:
To assemble the pavlovas, spoon some of the chilled blackberry jam into the center of each meringue shell. Top with a generous amount of whipped cream and decorate with fresh blackberries. The pavlovas are best assembled just before serving to preserve the meringue’s crispness.
9. Serve and Enjoy:
Once assembled, serve the pavlovas immediately, or refrigerate them briefly if necessary. The contrast between the crunchy meringue, the tart-sweet blackberry jam, and the creamy whipped cream will have your guests coming back for seconds.
Notes
- For a different fruit filling, try using other berries like raspberries, strawberries, or blueberries. You can even mix different fruits to create a vibrant, colorful pavlova.
- If you want a more pronounced berry flavor, consider adding a splash of berry liqueur to the whipped cream or jam for an extra depth of taste.
- You can make the meringue and jam ahead of time, storing them in airtight containers at room temperature for up to 5 days. However, it’s best to whip the cream and assemble the pavlovas on the same day you plan to serve them to keep the meringue from softening.