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Blackberry Pavlovas Recipe

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★★★★★

4.7 from 57 reviews

Blackberry Pavlovas are delicate meringue nests baked to perfection with a crisp exterior and soft inside, topped with a homemade blackberry jam and fresh whipped cream. This dessert combines sweet, tart, and creamy flavors with a stunning presentation, perfect for special occasions or a delightful treat.

Ingredients

Scale

Pavlovas

  • 5 egg whites
  • 1 1/4 cup granulated sugar (250 grams)
  • A few drops purple food coloring
  • 2 tbsp cornstarch
  • 2 tsp lemon juice

Blackberry Jam

  • 2 cups blackberries (280 grams)
  • 1/4 cup sugar (50 grams) or sweetener like maple syrup or honey
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Whipped Cream

  • 1 1/2 cups cold heavy cream (354 ml)
  • 1/4 cup powdered sugar (31 grams)
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 250°F (121°C) and line two baking sheets with parchment paper. This preparation ensures the pavlovas cook evenly without sticking.
  2. Whip Egg Whites: Using an electric mixer, whip the egg whites on medium speed for 1 minute. Gradually add the granulated sugar, then increase the speed to high and continue whipping for 9 minutes until stiff, glossy peaks form. At around minute 8, add the purple food coloring to get a uniform color.
  3. Add Stabilizers: Gently fold in cornstarch and lemon juice with a spatula to maintain the structure and add tartness, ensuring the meringue remains stable while baking.
  4. Swirl Coloring (Optional): For a swirl effect, brush gel food coloring inside a piping bag before filling it with the meringue. This technique adds visual interest to the pavlovas.
  5. Pipe Pavlovas: Transfer the meringue to two 16” piping bags fitted with open star tips. Pipe 3 1/2-inch nests with a hollow center for the filling on the prepared baking sheets.
  6. Bake Pavlovas: Bake the pavlovas for 1 hour in the preheated oven. Afterward, turn the oven off, leave the pavlovas inside for 30 minutes to cool slowly, preventing cracking or deflation from sudden temperature changes.
  7. Prepare Blackberry Jam: In a small saucepan, combine blackberries, sugar, lemon juice, and 2 tbsp water. Bring to a boil over medium heat and cook for 5-10 minutes, adding water or lemon juice if the mixture gets dry. Dissolve cornstarch in water, add to the pan, and cook for another minute until thickened. Cool the jam completely in the refrigerator.
  8. Make Whipped Cream: Just before assembling, whip cold heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 3 minutes. Transfer to a piping bag for easy decorating.
  9. Assemble Pavlovas: Spoon chilled blackberry jam into the center of each pavlova nest, top generously with whipped cream, and garnish with fresh blackberries for a vibrant finish.
  10. Serve: Best served the same day to maintain the pavlovas’ crisp texture. Store unfilled pavlovas in an airtight container at room temperature for up to 5 days.

Notes

  • Leave pavlovas in the oven after baking to avoid cracks and deflation from sudden temperature changes.
  • The swirl color technique involves brushing gel food coloring inside the piping bag before filling it with meringue for a pretty visual effect.
  • Prepare the pavlovas and jam up to 5 days in advance; whipped cream should be made just before serving for best texture.
  • Use a piping bag with an open star tip to shape the pavlovas for a classic look.
  • Adjust sugar in the jam to taste or substitute with natural sweeteners like honey or maple syrup.
  • Store unfilled pavlovas in an airtight container at room temperature to maintain crispness.

Keywords: blackberry pavlova, pavlova recipe, meringue dessert, berry pavlova, whipped cream dessert, baked meringue, homemade pavlova

Find it online: https://freshrecipehub.com/blackberry-pavlovas-recipe/