Blackberry & Lemon Pavlova

Blackberry & Lemon Pavlova

 

Can I tell you how much I love pavlovas? I was always intimidated by them until I made one! With a bit of time and effort you can have a gorgeous and delicious dessert for Valentineโ€™s Day, and your sweethearts will think you have been attending pastry chef school on the sly. ๐Ÿ˜‰

Meringue is not hard if you follow a few important tips:

-Make sure everything that touches your egg whites is clean; I wipe down my bowl and whisk attachment with a paper ย towel and vinegar before I start.

-Be sure your egg whites reach room temperature before beating.

-Keep your mixer running; donโ€™t stop to add ingredients.

-Donโ€™t open the oven and be sure the meringues cool to room temperature before removing them.This recipe makes 6 large pavlovas (about 4โ€œ in diameter); you can easily cut down the size of your meringue disks and make 12 if you would like.

 

I used blackberries but you can certainly use any other berries that you would like. You can even do a mixture of berries; yum!

After zesting your lemon be sure to finely chop the zest before adding to your whipped cream.

Have all your components ready and assemble your pavlova just before serving. I kept my blackberry mixture at room temperature, and it was perfect for drizzling over the meringues.

I hope you give these pavlovas a try! They are truly stunning and taste like a slice of heaven.

Enjoy!

 

 

Blackberry & Lemon Pavlovas

Ingredients

  • Meringue Ingredients:
  • 6 large egg whites, at room temperature
  • 1 1/2 cups sugar
  • 1 tbsp cornstarch, sifted
  • 1 tsp white vinegar
  • pinch of salt
  • Blackberry Topping:
  • 2 cups blackberries (or other berries)
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice, freshly squeezed
  • Whipped Cream:
  • 1 pint chilled whipping cream
  • zest from 1 lemon, finely chopped
  • 1 tbsp sugar
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp vanilla extract

Instructions

  1. Beat egg whites with whisk attachment on low speed until bubbly and frothy. Add vinegar and salt. Turn up to medium speed until soft peaks form. (Soft peaks form when egg whites look like white foam and form a trail). Turn to medium high speed and add sugar slowly, a little at a time, allowing it to incorporate after each addition. When all the sugar is added, turn speed to high and whip until hard peaks are formed, about 4 minutes. Add the sifted cornstarch and whisk on high speed for 2 more minutes.

  2. Preheat your oven to 230 degrees fahrenheit. Line baking sheets with parchment paper. Spoon 12 disks of meringue evenly on baking sheets. Bake for 1 hour. Turn off heat and crack oven door a few inches. Cool to room temperature.

  3. Crush 1 cup of the berries and mix with sugar and cornstarch. Cook stirring until thick and clear. Add lemon juice. Cool to room temperature.

  4. Whisk chilled whipping cream on medium high speed . Add lemon zest, lemon juice, sugar, and vanilla extract. 

  5. Remove meringue from parchment paper. Spoon whipped cream on top and lay a second meringue over it, and then spoon more whipped cream on the top. Drizzle the blackberry sauce over the pavlova and top with your remaining cup of fresh blackberries. Sprinkle with toasted almonds. Serve immediately.

 

 

 

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