Description
A delightful dessert made with airy meringue, rich blackberry jam, and whipped cream, perfect for summer gatherings.
Ingredients
- 5 egg whites
- 1 1/4 cup granulated sugar (250 grams)
- A few drops of purple food coloring
- 2 tbsp cornstarch
- 2 tsp lemon juice
- 2 cups blackberries (280 grams)
- 1/4 cup sugar (50 grams)
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- 1 1/2 cups cold heavy cream (354 ml)
- 1/4 cup powdered sugar (31 grams)
- 1 tsp vanilla
Instructions
- Preheat the oven to a gentle 250°F (120°C).
- Gather your baking sheets and line them with parchment paper.
- Beat the egg whites on medium speed until frothy, then gradually add granulated sugar until stiff peaks form.
- Fold in cornstarch, lemon juice, and a few drops of purple food coloring until fully incorporated.
- Transfer the meringue into a piping bag and pipe circular nests onto the parchment.
- Bake for about 90 minutes or until dry and easily lift off the parchment.
- Prepare the blackberry jam by cooking blackberries, sugar, lemon juice, cornstarch, and water until thickened.
- Whip the cold heavy cream until soft peaks form, then gradually add powdered sugar and vanilla until stiff peaks form.
- Assemble by spooning blackberry jam into the pavlova nests and topping with whipped cream.
Notes
Use room-temperature egg whites for best results. Avoid any yolk in the egg whites to maximize volume.
