Pavlova with Blackberries and Honey Drizzle
Sorry, dear readers, I had internet issues earlier, and accidentally posted the wrong thing! Here is the correct post:
It must have been all that whipping up of egg whites that I did last weekend for Orange Tres Leches Cake, but I saw this meringue-like recipe in a People.com article on Kym Johnson from “Dancing With The Stars” and I just had to try it. You can see the original article by clicking here.
Pavlova is a Australian dessert that is light brown in color and is crispy on the outside, while being softer, and almost like a gooey cloud on the inside. It appears to be traditional to cover the meringue base with whipped topping and fresh fruits.
I chose to add honey (for sweetness), a sprinkling of ground cinnamon and a bit of sugar to some fresh blackberries, and flavored the whipped cream with vanilla, otherwise the ingredients are the same.
Pavlova With Blackberries and Honey Drizzle
(adapted from Kym Johnson’s recipe, courtesy of People.com)
- 4 large egg whites
- 1 cup caster sugar (you can make caster sugar at home by pulsing white, granulated sugar until it is very fine, hence the name caster or superfine, sugar)
- 2 tablespoons cornstarch, sifted
- 2 teaspoons white vinegar
- 1 cup heavy whipping cream
- 2 teaspoons vanilla
- about 1 cup fresh blackberries (you can also use frozen, just thaw them), or fruit of your choice
- sprinkling of sugar
- sprinkling of ground cinnamon
- generous drizzle of honey
Preheat oven to 300°F. Use a pencil to trace an 8-inch circle on a piece of parchment paper with a pencil. I used a 7-inch cake pan as a guide and then increased the circle a bit. Place the paper pencil side down, on a baking sheet.
Measure out the caster sugar. Next, measure and sift the cornstarch and place it in a small bowl. Have a tablespoon handy by your mixer.
Beat the egg whites at high speed with an electric mixer until they are foamy. Gradually add the caster sugar, a tablespoon at a time, continuously beating until stiff peaks form. It takes about 4 minutes. The egg white mixture will be thick and glossy.
Then add the cornstarch and vinegar, beating for one minute. Be sure to scrape the sides of the bowl. The egg white mixture definitely picks up the vinegar smell, but don’t worry about it.
Use a spatula to mound the meringue on the traced circle on the baking sheet. Gently spoon and spread the meringue to make a cake shape that is dipped a little lower in the center than it is at the edges. I mounded it up in a circle and then took the spatula and scooped out the middle a bit, dispersing the meringue to the sides. You can also use the spatula to make smooth sides.
Reduce the oven temperature to 250°F. Bake the meringue for 80 minutes or until meringue is firm and pale brown.
Turn the oven off, and allow the pavlova to cool completely in the oven for at least 4 hours. Do not open the door.
About an hour before you want to serve the pavlova, combine the blackberries with a sprinkling of sugar and ground cinnamon in a bowl and allow them to macerate on the countertop.
Once the pavlova has cooled, beat the heavy whipping cream on high speed in a large bowl until it forms whipped cream, about 2-3 minutes. Add in the vanilla, and beat one minute more, until the flavoring is incorporated.
Gently spread the homemade whipped cream on top of the cooled pavlova. The top of the pavlova may crack a bit and cave in (mine did), but this is normal. I just covered it with whipped cream and the berries. Finish with a generous drizzle of honey.
Oh my gosh, this dessert is sooo good! I hope you try it!