These Blackberry Pavlovas are a stunning dessert that will wow your guests. They feature a crisp meringue shell filled with sweet blackberry jam, topped with fluffy whipped cream, and fresh blackberries. Every bite offers a delightful mix of sweet and tangy blackberry flavor with a creamy filling and a chewy meringue center.
If you love fruity desserts, these pavlovas are a must-try. The elegant meringue pairs perfectly with the tart blackberries for an irresistible treat.
Blackberry Pavlovas
Ingredients
Pavlovas:
- 5 egg whites
- 1 1/4 cups granulated sugar
- A few drops purple food coloring
- 2 tablespoons cornstarch
- 2 teaspoons lemon juice
Blackberry Jam:
- 2 cups blackberries
- 1/4 cup sugar or a sweetener like maple syrup or honey
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Whipped Cream:
- 1 1/2 cups cold heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
Instructions
Pavlovas:
- Preheat your oven to 250°F. Line two baking sheets with parchment paper.
- Whip the egg whites with an electric mixer on medium speed for 1 minute. Gradually add the granulated sugar.
- Once all the sugar is added, increase the speed to high and whip for 9 more minutes. Add food coloring around minute 8. (For a swirl effect, skip the food coloring here and see step 7 below.)
- The meringue should be stiff, glossy, and shiny.
- Gently fold in the cornstarch and lemon juice with a spatula until combined.
- For a swirl effect, brush lines of gel food coloring inside a piping bag from the bottom to the top. Place the bag in a cup to keep it steady while brushing.
- Transfer the meringue to two 16-inch piping bags fitted with open star tips.
- Pipe 3 1/2-inch meringue nests on the baking sheets, leaving a small space in the center for filling.
- Bake for 1 hour, then turn off the oven and leave the pavlovas inside for another 30 minutes. Let them cool completely before filling. Store unfilled pavlovas in an airtight container at room temperature for up to 5 days.
Blackberry Jam:
- In a small saucepan, combine blackberries, sugar, lemon juice, and 2 tablespoons of water. Bring to a boil over medium heat.
- Cook, stirring occasionally, for 5-10 minutes. If it becomes too dry, add more water or lemon juice.
- Dissolve 1 tablespoon of cornstarch in 2 tablespoons of water, then add to the pan. Cook for 1 minute until thickened.
- Transfer to a bowl and cool completely in the fridge.
Whipped Cream:
- Just before assembling the pavlovas, whip the cream, powdered sugar, and vanilla with an electric mixer on medium-high speed for about 3 minutes until stiff peaks form.
- Transfer to a piping bag fitted with your preferred tip.
To Assemble:
- Spoon some blackberry jam into the center of each pavlova.
- Top with whipped cream and decorate with fresh blackberries.
- It’s best to assemble the pavlovas the day you plan to serve them, as the jam can soften the meringue over time.
Notes
- Meringue: Ensure the meringue is very stiff before stopping the mixer. If it’s not stiff enough, the pavlovas may lose their shape when piped.
- Serving: Assemble the pavlovas the same day as serving to keep the meringue crisp.
- Storage: The blackberry jam can be stored in the fridge for up to 5 days. Unfilled pavlovas can be kept in an airtight container at room temperature for up to 5 days, but they may soften if it’s humid.