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
Scale
- 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
