I originally made this blackberry pavlova for a blog post waaaaay back in 2012 as a part of a larger dinner party post with a few other old recipes. Like many of the posts I created back then, the food was good, but the recipe writing needed improvement, and the images weren’t what I’d call my best work. But, I like having some of those old images around because they show how far anyone can come at any task (given lots of practice), so I have a few of them at the bottom of this post (Brace yourselves!) 🙂
Originally, I’d made this as a multi-layered pavlova rather than a single one. But since pavlova’s meringue base makes them a bit fragile, I didn’t like the idea of the weight of the toppings crushing all the beautiful meringue. Part of the joy of a pavlova is having that satisfying ‘CRUNCH’ of the outer crisp shell break away to reveal the marshmallow-like soft pillow of meringue inside—and when the weight of the layers has already crushed that shell, you kind of miss out on all that magic. So, I updated it to be a nice big solid single layer of pavlova goodness.
Aside from some quantity adjustments, the blackberry pavlova recipe held up *very* well and was just as insanely delicious as I’d remembered it being. Something about that sweet tannic blackberry flavor paired with the spiced, almost floral, flavor of ground cardamom creates an unforgettable duo. It’s encouraging my mind to go all a-flutter with more ways to incorporate cardamom and blackberry together…from pastry swirl buns to fruity crumble bars, it looks like I have quite the blackberry season ahead of me!
Blackberry Pavlova with Cardamom
Servings 12 people
Ingredients
Blackberry Jam
- 8ouncesblackberriesfresh or frozen
- 1/3cupgranulated sugar
- 2tablespoonshoney
- 1teaspoonfreshly squeezed lemon juice
- 1/2teaspoonfreshly grated lemon zest
- 1/4teaspoonground cardamom
Cardamom Pavlova
- 2teaspoonscornstarch
- 2teaspoonslemon juice
- 5egg whites
- 1 1/2cupssuperfine sugar
- 1teaspoonvanilla extract
- 1/2teaspooncardamom
Blackberry Whipped Cream
- 8ouncesheavy whipping cream
- 2tablespoonspowdered sugar
- 1/4teaspoonground cardamom
- 1/4teaspoonlemon zest
- 2teaspoonsblackberry reduction
- 1/2teaspoonvanilla extract
Garnish
- 3/4cupfresh blackberries
- 3/4cupfresh blueberries
- 2tablespoonshoney
Instructions
Blackberry Jam
Heat the blackberries with 2 teaspoons of water in a medium-sized pot over medium heat, stirring every few minutes until they soften and break apart, using the end of your stirring spoon to help crush them. Lower the heat and allow the mixture to simmer for 15 minutes. Remove 2 teaspoons of the blackberry reduction mixture and set it aside. Stir in the sugar, honey, and lemon juice and allow the blackberry jam mixture to continue simmering over low heat until thickened, about 20 minutes, stirring every 5 minutes or so. Remove from heat, stir in the lemon zest and cardamom, and allow to cool to room temperature then refrigerate.
Cardamom Pavlova
In a small bowl or cup, whisk together the cornstarch and lemon juice until combined. Set aside.
Preheat the oven to 250 degrees Fahrenheit. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites at low speed, gradually increasing the speed to medium. When the whites start to hold soft peaks, you can begin adding the sugar 2 tablespoons at a time, and wait until that sugar has dissolved before you add next couple tablespoons. Continue beating until glossy, satiny peaks begin to form. This whole process will take about 15 minutes. Do NOT beat the egg whites at too high of a speed.
Add the cornstarch mixture to meringue mixture and beat for another minute until cornstarch mixture is incorporated, then fold in the vanilla extract and the ground cardamom.
Trace an 8-inch circle on a piece of parchment paper, then flip it upside down and place it on a baking sheet down so the traced side won't touch the meringue. Lift up each corner of the parchment paper and dab a small teaspoon-sized blob of meringue on the corner of a large baking sheet, then press the parchment paper back down firmly onto the bit of meringue (doing this on each of the four corners of the baking sheet will keep the parchment paper from sliding around while you spread your pavlova shape).
Using a rubber spatula, spread the remaining meringue into an 8-inch circle shape using the tracing to guide you. Try to make the edges of the pavlova slightly higher than the center to allow space for the toppings later on. Use an offset spatula to make vertical lines around the edge of the pavlova, starting your offset spatula at the bottom of the pavlova and then lifting straight up, and repeating all the way around the edges of the pavlova (optional).
Place the pan in the oven, reduce the temperature to 225 degrees Fahrenheit and bake for 90 minutes, or until the meringue is crisp on the outside and easily lifts off the parchment. Turn off the oven and allow the pavlova to cool to room temperature over several hours. Pavlovas will deflate and collapse if cooled too quickly. Once cooled, remove the pavlova from the oven.
If your pavlova has cracks, do not fret. If any part looks like it may crack off after cooling, just gently press it back into place (the toppings will help hide any large cracks on the top).
Blackberry Whipped Cream
To make the whipped cream, beat whipping cream, sugar and cardamom until lightly fluffy and smooth and holds soft peaks. Then add lemon zest, blackberry reduction and vanilla and beat on low speed until it's combined thoroughly but be careful to not over beat!
Assembly
To assemble the pavlova, place the pavlova on a serving plate. Spread the blackberry whipped cream on top of it, then the blackberry jam. To garnish, arrange some of the fresh blackberries and blueberries on top and drizzle with the honey. Serve immediately and enjoy!
This Recipe was Based on a post from 2012, You Can See the Original Image Below!
No one starts being an expert at anything from the get-go🙂If you want to learn all about photography, styling, + branding to take your photos from that↓ to this ↑, check out myonline photography + styling courses!
