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Blackberry Pavlovas Recipe

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★★★★★

4.7 from 56 reviews

Blackberry Pavlovas feature crisp and airy meringue nests baked low and slow, filled with a fresh blackberry jam and topped with fluffy homemade whipped cream. This elegant dessert combines crunchy meringue with tart berry filling and smooth cream, perfect for special occasions or a refreshing treat.

Ingredients

Scale

Meringue Pavlova

  • 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 any sweetener (maple syrup or honey can be used)
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water (divided: one for dissolving cornstarch, one for cooking)

Whipped Cream

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

Instructions

  1. Prepare Oven and Parchment: Preheat the oven to 250°F (121°C). Line two baking sheets with parchment paper and set aside.
  2. Whip Egg Whites: Using an electric mixer on medium speed, beat the 5 egg whites for 1 minute. Gradually add the granulated sugar while continuing to whip.
  3. Whip to Stiff Peaks: Increase mixer speed to high and continue whipping for a total of 10 to 12 minutes, adding the purple food coloring at around 8 minutes if you want uniform color (skip if using swirl technique).
  4. Check Meringue Texture: The meringue should be glossy with stiff peaks.
  5. Incorporate Cornstarch and Lemon Juice: Gently fold 2 tablespoons cornstarch and 2 teaspoons lemon juice into the meringue using a spatula until evenly combined.
  6. Optional Swirl Color Technique: For swirled pavlovas, brush lines of gel food coloring inside a piping bag before transferring the meringue, creating colored streaks when piped.
  7. Pipe Meringue Nests: Transfer meringue into two piping bags fitted with an open star tip. Pipe 3 1/2 inch nests onto the parchment-lined baking sheets, leaving a hollow center for filling.
  8. Bake Pavlovas: Bake in the preheated oven for 1 hour. After baking, turn off the oven and leave pavlovas inside for an additional 30 minutes to set and cool slowly.
  9. Cool Completely: Remove from oven and let pavlovas cool completely before filling. Store unfilled pavlovas in an airtight container at room temperature for up to 5 days.
  10. Make Blackberry Jam: In a small saucepan, combine blackberries, sugar or sweetener, lemon juice, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until mixture thickens and berries break down, about 5–10 minutes. Add extra water or lemon juice if it becomes too dry.
  11. Thicken Jam: Dissolve 1 tablespoon cornstarch in 2 tablespoons water, then stir this slurry into the simmering jam. Cook for 1 more minute until thickened.
  12. Chill Jam: Transfer the jam to a small bowl and refrigerate until completely chilled before assembling the pavlovas.
  13. Prepare Whipped Cream: Just before assembling, whip cold heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form, about 3 minutes.
  14. Fill Piping Bag: Transfer whipped cream to a piping bag fitted with your preferred tip (1M tip recommended) for decoration.
  15. Assemble Pavlovas: Spoon chilled blackberry jam into the center of each meringue nest.
  16. Top with Whipped Cream and Berries: Pipe whipped cream over the jam and garnish with fresh blackberries.
  17. Serve and Store: Assemble pavlovas on the day of serving to keep the meringue crisp. Pavlovas and jam can be made up to 5 days ahead; make whipped cream fresh on serving day.

Notes

  • Leave pavlovas to cool inside the oven after baking to prevent cracking or deflating due to sudden temperature changes.
  • For a fun color swirl effect, brush gel food coloring inside the piping bag before filling with meringue.
  • You can substitute granulated sugar with maple syrup or honey in the jam for alternative sweeteners.
  • Whipped cream is best made fresh right before assembling to maintain its texture.
  • Unfilled pavlovas store well for up to 5 days in an airtight container at room temperature.
  • Assembling too early may cause pavlovas to become soft due to moisture from the jam.

Keywords: blackberry pavlova, meringue dessert, berry pavlova, whipped cream dessert, baked meringue, Australian dessert

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