Blackberry Pavlovas (Print Version)

# Ingredients:

→ Pavlova Base

01 - 5 egg whites
02 - 250 grams granulated sugar (1 1/4 cups)
03 - A few drops purple food coloring
04 - 2 tablespoons cornstarch
05 - 2 teaspoons lemon juice

→ Blackberry Jam

06 - 280 grams fresh blackberries (2 cups)
07 - 50 grams sugar (1/4 cup)
08 - 2 tablespoons lemon juice
09 - 1 tablespoon cornstarch
10 - 2 tablespoons water

→ Whipped Cream

11 - 354 ml cold heavy cream (1 1/2 cups)
12 - 31 grams powdered sugar (1/4 cup)
13 - 1 teaspoon vanilla extract

→ Garnish

14 - Fresh blackberries for decoration

# Instructions:

01 - Preheat the oven to 120°C (250°F). Line two baking sheets with parchment paper and set aside.
02 - Using an electric mixer, whip the egg whites on medium speed for 1 minute. Gradually add the granulated sugar while continuing to mix.
03 - Once all sugar is incorporated, increase speed to high and whip for 9 minutes (total whipping time 10-12 minutes). The meringue should form stiff, glossy peaks. Add purple food coloring around minute 8 of whipping if making solid-colored pavlovas.
04 - Gently fold in the cornstarch and lemon juice with a spatula until fully incorporated.
05 - For color swirls, place a piping bag in a cup with sides folded over for support. Using a small brush, paint vertical lines of gel food coloring from the tip to the top of the inside of the piping bag.
06 - Transfer meringue to piping bags fitted with an open star tip. Pipe 9 cm (3 1/2 inch) nests onto the prepared baking sheets, creating a shallow depression in the center for filling later.
07 - Bake in preheated oven for 1 hour, then turn off the oven and leave pavlovas inside for an additional 30 minutes without opening the door. This prevents cracking from sudden temperature changes.
08 - Allow pavlovas to cool completely before removing from the oven and filling.
09 - In a small saucepan, combine blackberries, sugar, lemon juice, and 2 tablespoons of water. Bring to a boil over medium heat and cook for 5-10 minutes, stirring occasionally. Add more water or lemon juice if mixture becomes too dry.
10 - In a small bowl, dissolve 1 tablespoon cornstarch in 2 tablespoons water. Add to the simmering blackberry mixture and cook for 1 minute until thickened. Transfer to a bowl and refrigerate until completely chilled.
11 - Just before serving, whip the cold heavy cream with powdered sugar and vanilla using an electric mixer on medium-high speed for about 3 minutes until stiff peaks form. Transfer to a piping bag fitted with a decorative tip.
12 - Spoon blackberry jam into the center depression of each pavlova. Pipe whipped cream on top and garnish with fresh blackberries.

# Notes:

01 - Unfilled pavlovas can be stored for up to 5 days in an airtight container at room temperature.
02 - For best texture, assemble pavlovas on the day of serving as the jam can soften the meringue over time.
03 - The blackberry jam can be prepared up to 5 days ahead and stored in the refrigerator.
04 - Whipped cream should be prepared just before serving for optimal texture and volume.

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