Pavlova with Blackberries

I think pavlova is one of those glorious desserts which gives a lot for such little effort.  My girls like pink everything at the moment, so I made this pink version using powdered food colour.   You also don’t have to top with compote as I have done – just plonk the cream and blackberries on top with maybe a little warmed blackberry jam drizzled on top to take the edge of any tartness.

You’ll need

For the pavlova

  • 6 egg whites
  • 300g caster sugar
  • 1 tsp balsamic vinegar
  • Pink food colour powder

For the compote

  • 2 punnets of blackberries
  • 1 cinnamon stick
  • 1 tbsp brown sugar
  • 1 tsp lemon juice

For the topping

  • 100ml whipping or double cream
  • fresh blackberries

To make it

  1. Preheat the oven to 180C.
  2. Line a baking tray with greaseproof paper and set aside.
  3. Whisk the egg whites until they form stiff peaks.
  4. Add the caster sugar in a spoonful at a time until you get stiff and glossy peaks.
  5. Fold in the balsamic vinegar and then the pink colouring to your chosen shade.
  6. Dollop the mixture onto the prepared baking tray into your chosen shape.  I usually go with a 25cm circle.
  7. Put the baking tray into the oven, close the door and then the temperature down to 150C.
  8. Bake this meringue base for about 1 hour until it’s slightly cracked at the sides and a little squidgy in the middle.
  9. Turn the oven off and leave the baking tray in the oven with the door slightly open until it’s completely cool.
  10. Meanwhile, make the compote by putting all the ingredients into a small saucepan over a gentle heat until it’s thick and bubbly.
  11. Whip the cream until it’s light and fluffy.
  12. Once the meringue base and compote are fully cooled, spread the cream over the base, then the compote and then the blackberries. You could add a sprinking of chopped hazlenuts too for a little more crunch. Yummmm.

This also works well with a cinnamon and chocolate base.  Fold in 3 tbsp of sieved cocoa powder and 1 tsp of ground cinnamon to the glossy peaks at the same time as the balsamic vinegar.

2 responses to “Pavlova with Blackberries

  1. Bloody love a coloured meringue. Yum. xx


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