Description
Delightful blackberry pavlovas featuring crispy meringue nests topped with homemade blackberry jam and whipped cream.
Ingredients
- 5 egg whites
- 1 1/4 cup granulated sugar (250 grams)
- A few drops of purple food coloring
- 2 tbsp cornstarch
- 2 tsp lemon juice
- 2 cups blackberries (280 grams)
- 1/4 cup sugar (50 grams) or use maple syrup or honey
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- 1 1/2 cups cold heavy cream (354 ml)
- 1/4 cup powdered sugar (31 grams)
- 1 tsp vanilla
Instructions
- Make the Pavlova: In a large bowl, beat egg whites on medium speed until frothy. Gradually add granulated sugar, one tablespoon at a time, until stiff peaks form. Fold in cornstarch, lemon juice, and purple food coloring.
- Shape the Meringue: Transfer the meringue to a piping bag and pipe circular nests on the prepared parchment paper.
- Bake: Bake at 250°F (120°C) for 90 minutes or until dry. Let cool in the oven.
- Prepare the Blackberry Jam: Cook blackberries, sugar, lemon juice, cornstarch, and water in a saucepan over medium heat. Stir until the mixture thickens, then cool it.
- Whip the Cream: In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble: Spoon blackberry jam into the pavlova nests and top them with the whipped cream.
Notes
For best results, use fresh, room-temperature egg whites. Ensure the mixing equipment is grease-free.