If you’re craving a showstopping dessert that’s as light as a cloud and bursting with bright fruit flavor, look no further than Blackberry Pavlovas. These miniature meringue nests, crisp on the outside and pillowy in the center, are crowned with clouds of sweet vanilla whipped cream and heaps of juicy blackberries. Each bite is a magical contrast of texture and taste: crunchy, creamy, sweet, and tart. Whether you’re celebrating something special or simply treating yourself, Blackberry Pavlovas will delight everyone at your table with their irresistible elegance.

Blackberry Pavlovas Recipe - Recipe Image

Ingredients You’ll Need

Meringue:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
Whipped Cream and Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for cream)
- 1 1/2 cups fresh blackberries
- Fresh mint leaves for garnish (optional)

How to Make Blackberry Pavlovas

Step 1: Prep the Oven and Tools

Begin by preheating your oven to 250°F. Line a baking sheet with parchment paper—this prevents sticking and helps your pavlovas slide off perfectly later. Make sure your mixing bowl and beaters are squeaky clean and absolutely dry, as even a tiny bit of grease can spoil the meringue magic.

Step 2: Whip the Perfect Meringue

Using your mixer, beat the room-temperature egg whites on medium speed until you see soft peaks start to form. This is when the whites look billowy but the tips fold over. Now, turn the speed to high and add the granulated sugar very gradually—just one tablespoon at a time—to ensure it dissolves fully, which leads to a shinier, more stable meringue. Keep whipping until you have stiff, glossy peaks and the mixture feels smooth when you rub a bit between your fingers.

Step 3: Fold in the Extras

With a gentle hand, fold in the vinegar, cornstarch, and vanilla extract. These ingredients are the secret to pavlova’s crisp shell and marshmallowy heart. Be careful not to deflate the meringue—just a few turns of the spatula until it’s all incorporated.

Step 4: Shape and Bake Your Pavlovas

Spoon the meringue onto your prepared baking sheet, making 4 to 6 rounds, depending on your preferred size. Use the back of your spoon to swirl a little well in the center of each—this is where your toppings will nestle later! Slide the tray into the oven and bake for 60 to 70 minutes. Once they’re dry and pale but not browned, turn off the oven and prop the door open slightly. Let the pavlovas cool inside for an hour; this gradual cooling helps prevent cracks.

Step 5: Whip the Cream

While the pavlovas cool, pour the cold heavy cream into a mixing bowl. Add powdered sugar and a splash of vanilla extract, then whip until soft peaks form. Your goal is billowy, soft cream, not stiff or over-whipped—it should softly hold its shape.

Step 6: Assemble and Finish

Carefully transfer the cooled pavlovas to serving plates. Spoon generous dollops of whipped cream into the center of each, then pile on those beautiful fresh blackberries. If you’re feeling fancy, tuck a sprig of mint into each pavlova for color and a subtle burst of freshness. Now, step back and admire your lovely Blackberry Pavlovas before serving immediately!

How to Serve Blackberry Pavlovas

Garnishes

A flourish of fresh mint leaves and a final dusting of powdered sugar transform your Blackberry Pavlovas into absolute works of art. If you’d like, a drizzle of blackberry coulis or even a handful of edible flowers will elevate things even further. Keep it elegant and simple; let the vibrant berries shine!

Side Dishes

Since Blackberry Pavlovas are light and bright, they pair beautifully with equally fresh and gentle flavors. Serve alongside a bowl of mixed summer berries or a scoop of tangy lemon sorbet for contrast. A pot of berry tea or sparkling wine also makes a fabulous companion to this special treat.

Creative Ways to Present

You can personalize Blackberry Pavlovas to suit any occasion! Try making mini pavlovas for a dessert platter, or stack them for an impressive pavlova “tower.” Swirl blackberry puree into the whipped cream for a marble effect, or assemble them in pretty jars for a picnic-style treat. Let your imagination run wild—the possibilities are endless!

Make Ahead and Storage

Storing Leftovers

Unfilled pavlova shells can be kept in an airtight container at room temperature for up to two days. Moisture is the enemy here, so keep them sealed tight and away from anything humid. Once assembled with cream and berries, plan to enjoy them right away, as the meringue will eventually soften.

Freezing

Freezing is best reserved for unfilled meringue shells. Simply wrap them gently in plastic wrap and slip into a freezer-safe container. They’ll stay crisp and delicious for up to a month. To use, thaw at room temperature in their wrapper, then fill and garnish just before serving for that freshly-made texture.

Reheating

Pavlovas don’t require reheating, but if your shells have softened a bit, you can pop them into a very low oven (about 200°F) for 10 minutes to re-crisp. Let them cool completely before filling so your cream won’t melt.

FAQs

How do I know if my meringue is whipped enough?

Your meringue is ready when you achieve stiff, glossy peaks that stand up straight without folding over. The sugar should be fully dissolved—rub a little meringue between your fingers; if it feels grainy, give it a bit more mixing.

Can I use frozen blackberries?

Yes! If using frozen blackberries, thaw them thoroughly and blot gently with paper towels to remove extra moisture so your pavlovas don’t get soggy.

What if my pavlovas crack?

A few cracks are completely normal and actually lend rustic charm. Overbeating, rapid cooling, or extra humidity can cause more cracks, but covering with whipped cream and berries will hide any imperfections.

Can I make Blackberry Pavlovas without cornstarch?

It’s possible, but cornstarch really helps create that marshmallow-soft center. If you don’t have it, your pavlovas will still be tasty but may turn out a bit less tender inside.

Why did my pavlovas turn brown?

If your pavlovas take on color, your oven may have been a tad too hot. Every oven is different—try baking at a slightly lower temperature next time or check with an oven thermometer for accuracy.

Final Thoughts

Blackberry Pavlovas are pure dessert joy, combining incredible textures with fresh, fruity flavor. Whether you bake them for a crowd or just for yourself, I can’t recommend this treat enough—give it a try and prepare to fall in love with every airy, berry-studded bite!

Blackberry Pavlovas Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 4–6 pavlovas 1x
Diet: Vegetarian

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Description

Delicate, crispy mini pavlovas topped with fluffy cream and fresh blackberries, these gluten-free blackberry pavlovas are a delightful dessert perfect for any occasion.

Ingredients

Scale

Meringue:

4 large egg whites (room temperature)
1 cup granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch
1 teaspoon vanilla extract

Whipped Cream and Topping:

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for cream)
1 1/2 cups fresh blackberries
Fresh mint leaves for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 250°F and line a baking sheet with parchment paper.
Beat egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form.
Fold in ingredients: Gently fold in vinegar, cornstarch, and vanilla extract.
Bake: Spoon meringue onto baking sheet, create wells, and bake for 60–70 minutes. Let cool in oven.
Whip cream: Whip heavy cream with powdered sugar and vanilla extract.
Assemble: Place pavlovas on plates, fill with whipped cream, top with blackberries, and garnish with mint leaves.