Blackberries Pavlova
Add some mascarpone cheese with the cream to create a richer and more stable whipped cream.
Toss the blackberries in with some icing sugar and a tsp of alcohol such as Gin or Grand Mariner or some lemon juice to balance the acidity.
Ingredients
- 160 g egg whites
- 320 g caster sugar
- ½ teaspoon Cornflour optional
- ½ teaspoon vanilla essence optional
- ½ teaspoon white wine vinegar optional
- 400 g Wexford Blackberries
- 300 ml fresh cream whipped
- 2-3 tips mint or basil leaves, optional
Method
- Preheat oven to 100ËšC and line two baking tray with parchment paper.
- Draw on the parchment paper the diameter of each pavlova to give you a guide. I did 1 base x 20cm and a few mini meringue to serve with the leftover.
- Place the egg whites into a spotlessly clean mixing bowl and beat on a light speed until beginning to become stiff, then while beating slowly pour the caster sugar onto the frothy egg whites, a little at the time.
- When all the sugar has been incorporated, add the vanilla essence, cornflour, vinegar and give one final whisk on high speed until glossy and stable. Place in a piping bag set with a nozzle.
- Pipe as per Kevin showcase or spread all the mixture out on the baking tray.
- Bake for 1.30 – 2 hour until the meringue mixture is very firm to touch but still soft in the middle. I normally leave mine to cool in the oven with the door ajar.
- When the pavlova are cooled and ready to be served.
- Place the wider pavlova base on a cake platter, Spoon over some softly whipped cream, top with the berry and decorate with some fresh herbs.
- Serve immediately.
