Blackberry Passion Fruit Pavlova

Pavolva is such an incredible dessert. The Aussie’s really got it right. I love my pavlova with fresh fruit topping but you can put pretty much whatever on top and it will still be delicious. Caramel banana? Blackberry Basil? Chocolate Sauce and Hazelnuts? The sky is the limit. Take note that although this recipe isn’t difficult, it is time consuming because there is a lot of inactive time. Definitely worth the wait though! Ps. do not try making this on a rainy day – the humidity in the air will mess up your meringue.

Blackberry Passion Fruit Pavlova

Prep time: 20 minutes
Cook time: 1 hour, 30 minutes (+1 hour inactive)
Total time: 1 hour, 50 minutes (+1 hour inactive)
Yield: 8 servings

INGREDIENTS

For the Meringue

• 4 large egg whites, at room temperature *see notes

• ¼ tsp. fine salt

• 1 tsp. fresh lemon juice

• 1 ¼ cup granulated sugar

• 2 tsp. cornstarch
  
  

For the Filling/ Topping

• 2 cups whipping cream, very cold

• 1 tbsp. granulated sugar

• Splash vanilla extract

• 1 ½ cups fresh blackberries

• Pulp of 4 passion fruit

• 3 tbsp. sliced almonds

• Powdered sugar for garnish

*Be very careful when separating the whites from the yolks! If you accidentally get any yolk into the egg whites they will not whip up properly.

DIRECTIONS

Preheat oven to 350F. Line a baking sheet with parchment paper, and draw a 9-inch circle on it. Flip the parchment paper upside down so you can still see the traced circle.

Place the egg whites and salt in the bowl a stand mixer with the whisk attachment and whip for 2 minutes on medium speed. Make sure the bowl you are using is clean and dry. The eggs should form soft peaks.

Whisk in the lemon juice, and then gradually add the sugar 1 tbsp. at a time. Continue to whip on medium-high speed until the eggs are glossy and form stiff peaks and the sugar is completely dissolved. This should take approximately 8 minutes. Gently fold in cornstarch.

Spoon the mixture onto the traced circle, starting with a pile in the middle and working your way towards the edge of the circle. Create a slight depression in the middle of the meringue.

Transfer the baking sheet to the oven and immediately lower the heat to 225F. Bake for 1 ½ hours and then turn the oven off and open the oven door. Leave the meringue in the oven with the door ajar, untouched, for 1 hour (this will help to prevent it from cracking).

While the meringue is cooling, make the whipped cream. For best results, beat the whipping cream in a chilled metal bowl with chilled beaters. Whip the whipping cream on high speed until soft peaks from, then fold in sugar and vanilla extract.

Once the meringue has finished cooling, transfer it to a serving platter. Fill the centre with the whipped cream, and top with the passion fruit puree, fresh blackberries and sliced almonds. Lightly dust with icing sugar and serve.