Ingredients

5 egg whites

1 1/4 cups granulated sugar (250 grams)

A few drops purple food coloring

2 tbsp cornstarch

2 tsp lemon juice

2 cups blackberries (280 grams)

1/4 cup sugar (50 grams) or any sweetener like 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 extract

Instructions

Step 1: Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper and set aside.

Step 2: Using an electric mixer, whip the egg whites on medium speed for 1 minute. Gradually add the granulated sugar while continuing to whip.

Step 3: Increase the mixer speed to high and whip for 9 more minutes, for a total of 10 to 12 minutes. Around minute 8, add the purple food coloring if desired. The meringue should be glossy with stiff peaks.

Step 4: Gently fold in the cornstarch and lemon juice with a spatula until fully incorporated.

Step 5: (Optional) For a swirl color effect, brush lines of gel food coloring inside the piping bag from the tip to the top. Then fill the bag with meringue.

Step 6: Transfer the meringue to two piping bags fitted with large open star tips and pipe 3 1/2 inch nests on the parchment-lined baking sheets, leaving space in the center for filling.

Step 7: Bake for 1 hour. Turn off the oven and leave the pavlovas inside for 30 minutes to cool gradually. Do not open the oven door during baking or cooling to prevent cracking or deflating.

Step 8: For the blackberry jam, combine blackberries, sugar, lemon juice, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, stirring occasionally, for 5 to 10 minutes. Add water or lemon juice if the mixture becomes too dry.

Step 9: Dissolve 1 tablespoon cornstarch in 2 tablespoons water. Stir into the jam and cook for 1 minute until thickened. Transfer to a bowl and chill in the fridge until cold.

Step 10: Just before assembling, whip the heavy cream with powdered sugar and vanilla on medium-high speed until stiff peaks form. Transfer to a piping bag.

Step 11: To assemble, spoon blackberry jam into the center of each pavlova nest, pipe whipped cream on top, and garnish with fresh blackberries.

Step 12: Serve immediately for the best texture as assembled pavlovas soften quickly.

Tips & Variations

Use gel food coloring for vibrant colors and avoid adding liquid coloring which can affect meringue stability.

To keep pavlovas crisp, store unfilled nests in an airtight container at room temperature for up to 5 days.

You can substitute blackberries with raspberries or mixed berries for different flavors.

Maple syrup or honey can replace some or all granulated sugar in the jam for a natural sweetness.

FAQs

Can I make the pavlova nests ahead of time?

Yes, you can prepare the pavlova nests up to 5 days in advance and store them in an airtight container at room temperature. Fill and top them just before serving for the best texture.

Why did my pavlovas crack or deflate?

This usually happens if the oven is opened during baking or the pavlovas are removed immediately after baking. It’s important to leave them in the oven as it cools to prevent sudden temperature changes that cause cracking or deflating.