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Blackberry Pavlovas Recipe

Blackberry Pavlovas Recipe
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★★★★★

5.2 from 27 reviews

Delight in these elegant blackberry pavlovas featuring crisp meringue nests filled with luscious homemade blackberry jam and fluffy whipped cream. This stunning dessert combines a crisp exterior with a soft, marshmallow-like center, topped with fresh blackberries for a perfect balance of sweet and tart flavors suitable for special occasions or anytime treats.

Ingredients

Scale

Pavlova Meringue

  • 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 (maple syrup or honey as alternatives)
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Whipped Cream Topping

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

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Set your oven to 250°F (121°C) and line two baking sheets with parchment paper for easy meringue removal.
  2. Whip Egg Whites: Using an electric mixer on medium speed, whip the egg whites for 1 minute, then gradually add granulated sugar.
  3. Whip to Stiff Peaks: Increase mixer speed to high and whip for an additional 9 minutes, totaling 10-12 minutes. Add purple food coloring at around minute 8 for even color. The meringue should be glossy with stiff peaks.
  4. Incorporate Cornstarch and Lemon Juice: Gently fold in cornstarch and lemon juice with a spatula until well combined for stability.
  5. Optional Swirl Color Technique: For a swirled color effect, brush gel food coloring lines inside the piping bag before filling it with meringue to create beautiful color patterns when piped.
  6. Pipe Meringue Nests: Transfer meringue to piping bags fitted with 16” open star tips and pipe 3½ inch nests on parchment-lined sheets, leaving room in the center for filling.
  7. Bake Pavlovas: Bake nests in the preheated oven for 1 hour. Turn oven off and allow pavlovas to remain inside for another 30 minutes to dry without cracking.
  8. Cool and Store: Let pavlovas cool completely before handling. Store unfilled pavlovas in an airtight container at room temperature for up to 5 days.
  9. Make Blackberry Jam: In a saucepan, combine blackberries, sugar, lemon juice, and 2 tbsp water. Bring to a boil over medium, stirring occasionally, cooking 5-10 minutes until softened. Add more water or lemon juice if needed.
  10. Thicken Jam: Dissolve cornstarch in water and stir into the blackberry mixture. Cook for 1 more minute until jam thickens, then remove from heat and cool.
  11. Prepare Whipped Cream: Whip the cold heavy cream with powdered sugar and vanilla until soft peaks form to complement the pavlova and jam.
  12. Assemble Pavlovas: Fill each meringue nest with a spoonful of blackberry jam, then top with whipped cream and garnish with extra fresh blackberries if desired for a stunning presentation.

Notes

  • Be sure not to remove the pavlovas immediately after baking to prevent cracking or deflating; letting them cool gradually in the oven is key.
  • You can substitute the granulated sugar with any preferred sweetener such as maple syrup or honey for the jam.
  • The recipe yields approximately 8 medium-sized pavlova nests, perfect for serving 8 people.
  • Whipped cream should be chilled and heavy for the best texture in topping.
  • Food coloring is optional and can be substituted with other colors to match occasion or preference.
  • Store unfilled pavlovas in an airtight container at room temperature to maintain crispness up to 5 days.

Nutrition

Keywords: Blackberry pavlova, meringue dessert, berry pavlova, summer dessert, berry meringue, whipped cream dessert, gluten free dessert

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