Wednesday, January 9, 2013

Blackberry Pavlova

Are you looking for an easy, yet impressive dessert for Valentine's Day? Then this one is for you! 

This recipe takes some time and can be made a day ahead, so make sure to prepare yourself for that.

I love meringue and I made these the other day from some leftover egg whites I had from something else I made. These are delicious!

Blackberry Pavlova's

(adapted from Cuisine at Home)
1/3 cup water
1 tablespoon cornstarch
5 egg whites, room temperature
1/2 teaspoon cream of tartar
1 1/2 cups sugar, superfine works best but not necessary
1.5 tablespoons vanilla
1 canister of blackberries
1-2 tablespoons of powdered sugar
Whip Cream

Preheat over to 275 degrees with racks at the top and bottom. Line two baking sheets with parchment paper.

Whisk together the water and cornstarch and set aside. The cornstarch slurry keeps the meringue shiny and helps prevent shrinking while cooking. 

Using your standing mixer, beat egg whites with whisk attachment at medium speed until the mixture becomes frothy (It's much easier to use a standing mixer however you can use a hand mixer if that is all you have.) Add in cream of tartar and beat until small peaks form. The mixture will look thick but not firm. 

With the mixture still running, gradually add the sugar about 1/4 cup at a time until all the sugar is incorporated. Increase your speed to high until firm, stiff, glossy peaks form about 3-5 minutes.

Lower speed to add cornstarch mixture and vanilla. Then return to high speed until stiff peaks form again. About 2-3 minutes.

Using a spoon, scope out about 1/2 cup of the mixture and place onto parchment in a circle. Using the back of the spoon, make a well or whole in the middle of the mixture. This is where you will place the yummy blackberries later. 

Bake meringues for about 45 minutes, until dry and crisp on the outside. Shut the oven off and let them cool completely in the oven for about 1-2 hours.

For Blackberries: about 30 minutes before serving, rinse blackberries and lightly smash them to release some juices. Mix with powdered sugar and allow to sit until it's time to serve. 

To assemble: Carefully remove the Pavlova from the parchment paper and place on serving dish. Spoon berry mixture into well and top with whip cream.

post signature

Linked up with: The Life of Jennifer DawnMandatory Mooch,

No comments:

Post a Comment

Blogging tips