Description
Delight in these elegant Blackberry Pavlovas, featuring crisp meringue nests topped with fluffy whipped cream, fresh blackberries, and a hint of lemon zest. This classic Australian dessert is perfect for summer gatherings, combining light textures with sweet and tangy flavors in every bite.
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
Toppings
- 1 1/2 cups fresh blackberries
- 1 teaspoon lemon zest
- Optional mint leaves for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 250°F and line a baking sheet with parchment paper to ensure the meringues do not stick.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites on medium speed until they become foamy. Add cream of tartar and continue beating until soft peaks form, which helps stabilize the meringue.
- Add Sugar Gradually: Slowly add the granulated sugar one tablespoon at a time while beating on high speed. Continue until stiff, glossy peaks form and the mixture feels smooth without any grittiness, indicating sugar is fully dissolved.
- Incorporate Flavors and Cornstarch: Gently fold in the vanilla extract and cornstarch to add flavor and help maintain the meringue’s structure during baking.
- Shape Meringues: Spoon or pipe six small mounds onto the prepared baking sheet, then use the back of a spoon to create a shallow well in the center of each mound for the topping.
- Bake and Cool: Bake the meringues for 1 hour. After baking, turn off the oven and let the meringues cool inside with the oven door closed for another hour to prevent cracking.
- Prepare Whipped Cream: While the meringues cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a smooth and fluffy topping.
- Assemble Pavlovas: Once cooled, top each meringue nest with a generous dollop of whipped cream, a handful of fresh blackberries, and a sprinkle of lemon zest. Garnish with mint leaves if desired.
- Serve: Serve immediately to enjoy the contrast between the crisp meringue and creamy topping.
Notes
- Ensure the mixing bowl is completely clean and dry; any grease or moisture can prevent egg whites from whipping properly.
- You can make the meringues a day ahead and store them in an airtight container to save time.
- Feel free to swap blackberries for other fresh berries like raspberries or blueberries for variation.
