Blackberry Cherry Sauce Pavlova

The perfect pavlova recipe that makes a showstopping and easy-to-make dessert for the holiday season!

 

 

Serves 4 l Prep Time 30 minutes l Cooking Time 90 minutes

 

INGREDIENTS

 

MERINGUE

3 large egg whites, at room temperature

3/4 cups castor sugar 

1/2 tbsp cornstarch sifted

1/2 tsp white vinegar

1 pinch salt

 

BLACKBERRY-CHERRY SAUCE

200g (1punnet) of blackberries, extras for garnishing

200g fresh or frozen cherries, pitted, extras for garnishing

100ml honey

1 zest of lemon

2tbsp lemon juice

1 tbsp sherry or brandy (optional)

 

WHIPPED CREAM TOPPING

300ml heavy whipping cream, cold

1tsp vanilla extract

2 tbps icing sugar

small handful unsalted pistachios, lightly chopped

 

PREPARATION

- Put blackberries and pitted cherries into a deep saucepan at medium heat. Add juice and zest of lemon. When the blackberries and cherries start to simmer, add sherry (if using), honey or castor sugar. Adjust taste accordingly. It should have a tangy sweet taste. Let it continue to simmer until the cherries are cooked through and soft, about 10-15 minutes.

- Transfer to food processor and blend until smooth. You can also mash with a potato masher for a chunkier sauce.

- To prepare the whipped cream topping, pour the cream (chilled) in the bowl of a mixer fitted with a whisk. Add icing sugar and vanilla extract. Whisk on medium high until medium peaks form. Do not overwhisk!

 

PAVLOVA

- Preheat oven to 200 C. Line a baking sheet with parchment paper or silpat.

- Wipe mixing bowl with vinegar and then beat egg whites and salt with a whisk attachment until soft peaks form. Add sugar in 2-3 batches, beating on medium high allowing the sugar to incorporate between each addition until meringue is thick and shiny.

- When all sugar is added, turn the speed on high and whip until the egg whites form hard peaks and the sugar is dissolved. Hold the bowl upside down - if the meringue doesn't move, it's thick enough! You can also check this by rubbing a bit of the meringue between your fingers - you should not feel any grit.

- Add the sifted cornflour and vinegar and gently fold in until it is incorporated. Transfer the meringue into a piping bag with a Wilton Star M1 tip. Pipe meringue cups, approx. 7cm diameter each, creating an indent in the centre for the whipped cream filling.

- Place the trays in the oven and immediately reduce heat to 120 C. Bake pavlova for 90 minutes and then turn off heat, leaving them to cool in the oven.

 

ASSEMBLING

- Carefully remove the meringues off the parchment paper. Lay one meringue on the bottom, spoon whipped cream over it. Drizzle the blackberry cherry sauce over the pavlovas and top with fresh blackberries and cherries. Sprinkle chopped pistachios.

- Serve immediately as the whipped cream will make the meringue soggy if left for too long.

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