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Blackberry Pavlovas with Blackberry Jam and Whipped Cream Recipe

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3.8 from 29 reviews

Delight in these elegant Blackberry Pavlovas featuring crisp meringue nests filled with tangy homemade blackberry jam and topped with luscious whipped cream. Perfectly baked to a crunchy finish and crowned with fresh blackberries, this dessert combines beautiful texture contrasts with vibrant flavors—ideal for special occasions or a sophisticated treat.

  • Total Time: 1 hour 50 minutes
  • Yield: 6 pavlova nests

Ingredients

Pavlovas

  • 5 egg whites
  • 1 1/4 cup granulated sugar (250 grams)
  • A few drops purple food coloring
  • 2 tbsp cornstarch
  • 2 tsp lemon juice

Blackberry Jam

  • 2 cups blackberries (280 grams)
  • 1/4 cup sugar (50 grams) or any sweetener such as maple syrup or honey
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Whipped Cream

  • 1 1/2 cups cold heavy cream (354 ml)
  • 1/4 cup powdered sugar (31 grams)
  • 1 tsp vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 250°F (120°C). Line two baking sheets with parchment paper and set aside to prepare for the pavlova nests.
  2. Whip Egg Whites: Using an electric mixer on medium speed, whip the egg whites for 1 minute before slowly adding granulated sugar. Increase speed to high and continue to whip for 9 more minutes until stiff, glossy peaks form. Add purple food coloring around the 8-minute mark for a soft hue, or use the swirl technique as desired.
  3. Incorporate Cornstarch and Lemon Juice: Gently fold the cornstarch and lemon juice into the meringue with a spatula, ensuring even distribution without deflating the mixture.
  4. Optional Swirl Color Technique: For a visual swirl effect, brush purple gel food coloring inside the piping bag from tip to top before filling with meringue. This creates streaks of color once piped.
  5. Pipe Pavlova Nests: Transfer the meringue into two 16-inch piping bags fitted with open star tips. Pipe 3 1/2-inch diameter nests onto the prepared baking sheets, leaving a well in the center for filling.
  6. Bake Pavlovas: Bake in the preheated oven for 1 hour. After baking, turn off the oven and leave the pavlovas inside for an additional 30 minutes to cool gradually, preventing cracking or deflation.
  7. Make Blackberry Jam: Combine blackberries, sugar, lemon juice, and 2 tablespoons water in a saucepan. Bring to a boil over medium heat, stirring occasionally for 5-10 minutes. If thickening too much, add a bit more water or lemon juice.
  8. Thicken Jam: Dissolve cornstarch in water and stir into the boiling jam mixture. Cook for 1 minute until thickened, then transfer to a small bowl and refrigerate until completely chilled.
  9. Prepare Whipped Cream: Right before assembling, whip cold heavy cream, powdered sugar, and vanilla on medium-high speed for about 3 minutes until stiff peaks form. Transfer cream to a piping bag with your desired tip.
  10. Assemble Pavlovas: Spoon chilled blackberry jam into the center of each pavlova nest. Top generously with whipped cream and garnish with fresh blackberries for a beautiful finish.
  11. Serving and Storage: Assemble pavlovas on the day you plan to serve to maintain crisp texture. Store unfilled pavlovas up to 5 days at room temperature in an airtight container and blackberry jam refrigerated up to 5 days.

Notes

  • Ensure meringue is whipped to very stiff peaks to maintain pavlova shape during piping and baking.
  • Best to fill pavlovas on serving day to keep the meringue crisp and avoid sogginess from jam moisture.
  • Pavlovas can be stored freshly baked, unfilled, in airtight containers at room temperature for up to 5 days.
  • The blackberry jam should be kept refrigerated and used within 5 days for optimal freshness.
  • Do not open the oven door frequently or immediately remove pavlovas after baking to prevent cracks or collapse from rapid temperature changes.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Find it online: https://flavorhug.com/blackberry-pavlovas-with-blackberry-jam-and-whipped-cream-recipe/