Description
Blackberry Pavlovas are delicate, airy meringue nests topped with fluffy whipped cream and fresh blackberries, enhanced with a hint of vanilla and lemon zest. This gluten-free and vegetarian Australian dessert is perfect for summer gatherings or as a light, sweet treat that delights with contrasting textures and refreshing flavors.
Ingredients
Scale
Meringue
- 4 large egg whites (at room temperature)
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Topping
- 1 1/2 cups fresh blackberries
- 1 teaspoon lemon zest
- Optional mint leaves for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper to prevent sticking.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
- Add Sugar Gradually: Gradually add the granulated sugar, one tablespoon at a time, beating on high speed until the meringue forms stiff, glossy peaks and is no longer gritty to the touch.
- Fold in Vanilla and Cornstarch: Gently fold in the vanilla extract and cornstarch to maintain the fluffy texture without deflating the meringue.
- Shape Meringues: Spoon or pipe six small mounds of meringue onto the prepared baking sheet. Use the back of a spoon to create a shallow well in the center of each mound to hold the filling later.
- Bake Meringues: Bake the meringues for 1 hour at 250°F. After baking, turn off the oven and leave the meringues inside with the door closed for another hour to cool gradually and dry out completely.
- Whip the Cream: While the meringues cool, whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, being careful not to overbeat.
- Assemble Pavlovas: Once the meringues have cooled, top each with a generous dollop of whipped cream, then add a handful of fresh blackberries. Sprinkle with lemon zest and garnish with optional mint leaves for freshness and color.
- Serve: Serve the blackberry pavlovas immediately to enjoy the contrasting textures of crisp meringue, smooth cream, and juicy berries at their best.
Notes
- Ensure the mixing bowl and beaters are completely clean and dry to help the egg whites whip properly.
- You can prepare the meringues a day ahead and store them in an airtight container to keep them crisp.
- Substitute blackberries with other fresh berries like raspberries, blueberries, or strawberries for variety.
- For best results, allow meringues to cool in the oven gradually to avoid cracking.
