If you’re craving a dessert that’s as stunning as it is scrumptious, let me introduce you to Blackberry Pavlovas. These cloud-like meringues are crisp on the outside, pillow-soft inside, and finished with a dreamy swirl of whipped cream and juicy blackberries. The combination of textures and flavors is pure magic, and the presentation makes everyone feel just a little bit fancy. Whether you serve them at a summer gathering or whip up a batch for an indulgent weeknight treat, Blackberry Pavlovas are bound to become a showstopper in your dessert repertoire.
Ingredients You’ll Need
-
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 2 teaspoons cornstarch
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 1 1/2 cups fresh blackberries
- Optional fresh mint leaves for garnish
Meringue:
Whipped Cream and Topping:
How to Make Blackberry Pavlovas
Step 1: Prep the Oven and Baking Sheet
Begin by preheating your oven to 250°F (120°C). Line a large baking sheet with parchment paper—you want to make sure your pavlovas don’t stick and come off perfectly crisp on the bottom.
Step 2: Whip the Egg Whites
In a meticulously clean, dry mixing bowl, start beating the egg whites on medium speed. When they’re foamy, sprinkle in the cream of tartar. This little step sets you up for towering, airy meringues.
Step 3: Incorporate the Sugar
Slowly add granulated sugar to the foamy whites, just a tablespoon at a time. Keep beating on high speed after each addition. Take your time here—stiff, glossy peaks are the sign you’re ready to move on. If you can turn the bowl upside down and nothing moves, you’ve nailed it!
Step 4: Fold in Flavors and Structure
Gently fold in your vanilla extract, white vinegar, and cornstarch. This trio not only brings beautiful flavor but also gives your pavlova that classic crisp-meets-marshmallow texture everyone loves.
Step 5: Shape the Mini Pavlovas
Spoon the meringue mixture onto your prepared baking sheet into six equally sized, fluffy mounds. Use the back of your spoon to make a little well in each—this is where your cream and blackberries will sit later.
Step 6: Bake and Cool
Slide the baking sheet into the oven, and let your pavlovas bake for 60 to 70 minutes. You’re looking for them to feel dry and crisp to the touch. When time’s up, turn off the oven and crack open the door slightly. Let them cool inside so they finish crisping up without cracking due to a sudden temperature change.
Step 7: Whip the Cream
While pavlovas cool, combine the heavy cream, powdered sugar, and vanilla extract in a bowl. Whip until you have soft, billowy peaks—a hand mixer makes speedy work of this. This will be your luscious topping.
Step 8: Assemble the Blackberry Pavlovas
Once the meringue shells have fully cooled, fill each with a generous dollop of whipped cream and tumble on plenty of fresh blackberries. Add mint leaves for that extra visual pop and serve immediately for the best crunch-to-cream ratio!
How to Serve Blackberry Pavlovas
Garnishes
Finish off your Blackberry Pavlovas by nestling in a few sprigs of fresh mint or dusting lightly with extra powdered sugar. You can even scatter a handful of toasted sliced almonds for extra crunch and texture if you’d like!
Side Dishes
These mini pavlovas shine solo on the plate, but if you’re serving a crowd, consider pairing them alongside a fruit salad bursting with summer berries or a tangy lemon sorbet for a cool, refreshing contrast.
Creative Ways to Present
Try layering the components in individual glass jars or sundae glasses for a Blackberry Pavlovas parfait look. For extra flair, drizzle a quick blackberry coulis or melted white chocolate over the top, or serve them as mini pavlova stacks with alternating layers of blackberry compote and cream.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Blackberry Pavlovas (which is rare!), keep the shells in an airtight container at room temperature for up to two days. Only assemble with cream and fruit just before serving so they don’t lose their crispness.
Freezing
Meringue shells freeze surprisingly well! Place them in a single layer and freeze until firm, then transfer to a freezer-safe container separated by parchment paper. They’ll keep for up to a month, making last-minute sweets a breeze.
Reheating
Pavlovas don’t actually need reheating—just let the frozen shells come to room temperature for about 20 minutes before filling. It’s important not to microwave or bake them again, as they’ll lose their signature crisp shell.
FAQs
Why did my pavlovas crack in the oven?
Cracks usually mean the oven temperature was a bit too high or they cooled too quickly. Letting Blackberry Pavlovas cool in the turned-off oven with the door ajar prevents these sudden changes that can cause cracking.
Can I use frozen blackberries instead of fresh?
Fresh blackberries really shine here for their texture and flavor, but if you only have frozen, thaw and drain them well. Just know they’ll be a little softer and juicier, so assemble right before serving.
How do I know when the pavlovas are done baking?
Blackberry Pavlovas are ready once they’re dry and crisp to the touch. If you gently lift one, it should come off the parchment cleanly. The inside should stay a bit soft and marshmallow-like.
Is it okay to make the meringue mixture ahead of time?
For best results, bake the meringue as soon as it’s whipped. The delicate foam structure doesn’t hold for long, so pre-shaping and baking is ideal for perfect pavlovas.
Can I flavor the whipped cream differently?
Absolutely! A hint of lemon or orange zest, a touch of almond extract, or even a splash of liqueur can add a new twist to your Blackberry Pavlovas. Just be careful not to add too much liquid, or the cream won’t whip as well.
Final Thoughts
There’s just something delightfully special about gathering around a plate of Blackberry Pavlovas. The combination of crisp meringue, fluffy cream, and juicy berries is pure joy in every bite. If you’ve never made them before, now’s the time—your friends and family will be wowed, and you’ll have a new favorite dessert to proudly call your own!
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Blackberry Pavlovas Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Delight your taste buds with these exquisite Blackberry Pavlovas. Crisp meringue nests filled with whipped cream and fresh blackberries, this gluten-free dessert is a perfect treat for any occasion.
Ingredients
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 2 teaspoons cornstarch
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 1 1/2 cups fresh blackberries
- Optional fresh mint leaves for garnish
Meringue:
Whipped Cream and Topping:
Instructions
- Preheat the oven: Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Prepare meringue: Beat egg whites until foamy, add cream of tartar, then gradually add sugar until stiff peaks form. Fold in vanilla, vinegar, and cornstarch. Shape meringue into rounds on baking sheet.
- Bake: Bake for 60-70 minutes until dry and crisp. Cool in the oven with the door ajar.
- Prepare whipped cream: Whip cream with sugar and vanilla until soft peaks form.
- Assemble: Top cooled pavlovas with whipped cream and blackberries. Garnish with mint leaves if desired.
Notes
- Ensure no egg yolk contaminates the whites for proper whipping.
- Pavlovas can be made a day ahead and stored airtight.
- Assemble just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 pavlova
- Calories: 210
- Sugar: 27g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
