Blackberry Pavlova

Did you know that the Pavlova dessert was named after a Russian ballerina? I didn’t, but when I was making the meringue for the base of this dessert, it was clear to me… The whisk of my electric mixer looked like a ballerina dancing in the bowl full of pink meringue!

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Aside of my not-so-obvious association, I think that the connection Pavlova-ballerina is natural because of the elegance of the dessert due to its flavor, consistency and, of course, its looks.

This dessert tastes like heaven, or a little more down-to-earth reference, its feels like flavoring a light and delicious cloud. If you are looking for a fresh, easy and beautiful dessert for summer, this is your choice! Just pick the berries you want to put on top and… Voilà!

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Blackberry Pavlova: 10 mini Pavlovas / 1 big Pavlova

Version of BBC Good Food

  • 2 egg whites
  • 113g caster sugar (I made it blending granulated sugar)
  • ½ teaspoon cornflour
  • ½ teaspoon white wine vinegar
  • ¼ teaspoon vanilla extract
  • 3 tablespoons blackberry paste (optional)
  • 140ml double cream
  • 250g berries (I used blackberries)
  • Make caster sugar by blending normal granulated sugar if you don’t find it in the supermarket. It has to be an “in between” of granulated sugar and powder sugar.
  • Turn on the oven at 180ºC.
  • Cover a tray with a baking sheet.
  • Whisk egg whites in an electric mixer until they form firm peaks.
  • Add sugar very slowly and, when it is completely included, continue whisking for 3 to 4 minutes maintaining firm peaks.
  • (At this point, I added blackberry paste that I bought here. You can have super savory blackberries all year long! However, it is optional)
  • Add cornflour and vinegar and whisk them into meringue.
  • Spread meringue in the baking sheet with a spatula and try to make a basket so the center is a little deeper than the sides. You can make little ones for individual servings or a big one.
  • Set oven temperature to 100ºC.
  • Bake for an hour and a half.
  • Turn off the oven and leave the meringue inside until its cooled.
  • Move the meringue to the final serving dish with the help of a spatula because it will be very difficult and risky to do it with the cream inside.
  • Whip double cream in an electric mixer with the vanilla.
  • Put cream into the meringue with a spoon.
  • Put the fruits you have chosen on the top of the cream.

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  • Dust icing sugar on top if you want to.

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If a dessert was named after you, how do you think it would be? Mine would definitely involve peanut butter, chocolate chips (dark and white), hazelnuts, Nutella, caramel and bananas… Is it possible to put all that together in one same dessert? 🙂

Serving: 1 mini Pavlova

Calories: 120

Total Fat: 6.8g

Carbohydrates: 14.1g

Proteins: 1.3g

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