Blackberry Cardamom Pavlova

Ingredients

• 1.5 cup granulated sugar (For the meringue)
• 2 tsp cornstarch (For the meringue)
• 1 tsp ground cardamom (For the meringue)
• 6 egg whites (Large eggs, at room temperature; use whites only)
• 1 tsp vanilla extract (For the meringue)
• 1 tsp white vinegar (Or use lemon juice; stabilizes the meringue)
• 1.5 cup heavy whipping cream (Chilled, for the topping)
• 2 tbsp powdered sugar (For sweetening the whipped cream)
• 0.5 tsp ground cardamom (For the whipped cream)
• 4 cup blackberries (Fresh; reserve a few for garnish)
• 1 tbsp lemon juice (Toss with the blackberries if desired)

Steps

1. 1

   Heat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch (23-cm) circle on the paper, then turn the paper over so the pencil does not touch the meringue.

2. 2

   Add the egg whites to a clean, dry mixing bowl. Beat with a whisk attachment or hand mixer on medium speed until foamy, then increase to medium-high speed and whip until soft peaks form.

3. 3

   Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to beat. Whip until the meringue is thick, glossy, and holds stiff peaks; the sugar should be mostly dissolved when rubbed between two fingers.

4. 4

   Add the cornstarch, 1 teaspoon of ground cardamom, vanilla extract, and vinegar. Fold gently until evenly incorporated, taking care not to deflate the meringue.

5. 5

   Spoon the meringue onto the prepared circle. Shape it into a round mound with slightly raised sides and a shallow well in the center for the cream and berries.

6. 6

   Place the pavlova in the oven and immediately reduce the temperature to 225°F (110°C). Bake for about 90 minutes, until the outside is dry and firm but the center remains soft. Do not open the oven repeatedly during baking.

7. 7

   Turn off the oven and leave the pavlova inside with the door slightly ajar until completely cool, at least 1 hour. This gradual cooling helps prevent cracking.

8. 8

   Chill a mixing bowl and beaters. Add the heavy cream, powdered sugar, and remaining 1/2 teaspoon cardamom, then whip to soft-to-medium peaks. Stop before the cream becomes grainy.

9. 9

   If using lemon juice, toss it gently with the blackberries just before assembly. Pat away excess liquid so the berries do not soften the meringue excessively.

10. 10

    Transfer the cooled pavlova to a serving platter. Fill the center with the whipped cream, arrange the blackberries over the top, and serve immediately or shortly after assembling.

Notes

The supplied page excerpt is paywalled and contains only the title and a brief description; no ingredient list, quantities, or instructions were visible. The recipe above is therefore a conventional reconstruction rather than a verified transcription. Assemble just before serving because whipped cream and berries soften the meringue. Pavlova shells can be stored airtight at room temperature for up to 1 day before topping.

Nutrition per serving

• dessert
• baked
• pavlova
• meringue
• blackberry
• cardamom
• vegetarian
• gluten-free