Description
These delightful Blackberry Pavlovas are light, airy, and bursting with fresh berry flavor. Crisp on the outside and marshmallowy soft inside, they are topped with whipped cream and fresh blackberries, making for a perfect refreshing dessert that brightens any day, ideal for summer gatherings or elegant occasions.
Ingredients
Scale
Meringue
- 4 large Egg Whites, at room temperature
- 1 cup Granulated Sugar, superfine preferred
- 1 teaspoon Vanilla Extract (or almond extract)
- 1 teaspoon White Vinegar (or lemon juice)
- 2 tablespoons Cornstarch (optional for texture)
Topping
- 1 cup Heavy Whipping Cream (can substitute with light cream)
- 2 tablespoons Powdered Sugar (adjust to taste)
- 2 cups Fresh Blackberries (or any seasonal berries)
- 1 cup Mint Leaves (optional, for garnish)
Instructions
- Prepare the Meringue: Preheat your oven to 250°F (120°C). In a clean, dry mixing bowl, whisk the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar a tablespoon at a time, increasing speed to high. Continue whisking until the meringue is glossy and forms stiff peaks. Gently fold in vanilla extract, white vinegar, and cornstarch ensuring not to deflate the meringue.
- Shape the Pavlovas: Line a baking tray with parchment paper. Spoon the meringue onto the tray forming 4 individual round pavlovas, shaping slightly hollow centers to hold the whipped cream topping.
- Bake the Meringues: Place the tray in the preheated oven. Bake for about 60 minutes until the meringues are crisp on the outside but still soft inside. Then turn off the oven and let them cool inside with the door slightly open to prevent cracking.
- Prepare the Whipped Cream: In a chilled bowl, whip the heavy cream and powdered sugar together until soft peaks form.
- Assemble the Pavlovas: Once the meringue bases are completely cooled, spoon or pipe the whipped cream into the center of each pavlova. Top generously with fresh blackberries and garnish with mint leaves if using.
- Serve: Serve immediately to enjoy the contrast of crisp meringue and soft cream with juicy berries.
Notes
- Use superfine sugar for smoother meringue texture.
- Cornstarch helps stabilize the meringue but can be omitted for a traditional pavlova.
- Allow meringues to cool inside the oven to avoid cracks.
- Room temperature eggs whites whisk better and yield more volume.
- Fresh seasonal berries can be substituted for blackberries.
- Store pavlovas in an airtight container but add whipped cream and berries just before serving.
