Pavlova is a meringue based dessert that originated from Australia or New Zealand. It is believed that it was named after a Russian Ballerina, Anna Pavlova. The texture is very light and crisp and has a marshmallowy, chewy center. It’s served with fresh whipped cream and seasonal fruits. It's naturally gluten-free, which means it's a crowd-pleasing dessert.

Why is my pavlova weeping?

Weeping is when liquid seeps out of the pavlova. This happened when the sugar isn't completely dissolved. Make sure you're using superfine sugar such as baker's sugar or caster sugar. I don't have any of these sugars in my pantry, so I blended regular granulated sugar in the food processor until I got fine granules.

Why are my egg whites not whipping up?

If there are any fats or water droplets in the bowl or on the beater, it will prevent the egg whites from whipping. Make sure to wipe the bowl and beaters clean before starting. Also, you'll run into issues even if there is a tiny bit of yolk in the mixture. When separating the egg whites from the yolks, pass the egg whites through your hand rather than passing it back and forth with the shells. The shells are sharp and can pierce the yolk. Trust me, this has happened to me and it's very frustrating.

Why did my pavlova crack?

Tiny cracks are normal. In fact, when you add all the toppings, the weight of if can cause a bit of cracking and collapsing. Other factors can cause cracking though. Baking at too high of a temperature can cause it too cook too quickly, so don't be tempted to turn the oven temperature up. Opening the oven door too often can also cause cracking, so try to refrain from opening the oven door and trust the process.

Why is my pavlova flat?

Whipping air into the egg whites is what gives the pavlova structure and stability. Make sure you're whipping them to stiff peaks. Also, when shaping your pavlova, pile it high.

Why is my pavlova not white?

If your pavlova is very brown, then the oven temperature if too high. Unfortunately, every oven runs differently. The best way to know the true temperature of your oven is to use an oven temperature gauge like this <a href="https://www.amazon.com/Taylor-Classic-Large-Dial-Thermometer/dp/B0000DJUYR/ref=sr_1_1_sspa?crid=1SYRMG8ZI16J8&keywords=oven+temperature+gauge&qid=1681068173&sprefix=oven+temp%2Caps%2C140&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyTDRXTjBSQ005UUY3JmVuY3J5cHRlZElkPUEwOTU4MDY3M1c0Rk84NEgzWTgzMiZlbmNyeXB0ZWRBZElkPUEwNzYxMTE0MjBFM1lKUUdOSlBTSyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=" target="_blank" rel="noreferrer noopener">one . I've tested this recipe in various temperatures and found that 225ºF (107ºC) was perfect.

How do I know my pavlova has cooked properly?

Your pavlova shell should feel crisp and dry and lift off the parchment paper without difficulty. The color should also be white with no brown spots. The pavlova shell should also be smooth and not grainy in appearance.

Can pavlova be made in advance?

I like to bake it the night before and let it cool in the oven overnight with the door closed and then serve the next day. If you're not serving it the next day, store your cooled pavlova, undecorated, in an airtight container in a cool, dry place (don’t store it in the fridge). Keep in mind, the longer it sits, it will lose it's crispness.

Lavender Blackberry Pavlova

Description

The most delightful Lavender Blackberry Pavlova topped with Lavender Whipped Cream, homemade Lemon Curd and fresh Blackberries! A show-stopping dessert perfect for any occasion!

Ingredients

Scale

Pavlova

4 Large Egg Whites, room temp
1 Cup (200g) Fine White Sugar
2 Tsp Cornstarch or Cornflour, sifted
1/2 Tsp Cream of Tartar
1/2 Tsp Vanilla Paste or Extract

Lavender Whipped Cream

1 Cup (227g) Heavy Whipping Cream, cold
2 to 3 Tsp Dried Culinary Lavender
2 to 3 Tbsp Confectioners’ Sugar, sifted

Lemon Curd

Homemade Lemon Curd Recipe

Additional Garnish

Fresh Blackberries
Confectioners’ Sugar (optional)

Cook Mode Prevent your screen from going dark

Instructions

On Day 1…

Make your homemade Lemon Curd – Recipe can be found here! You can make curd ahead and store it in the fridge for up to 10 days.
Prep your Lavender Whipped Cream – In a measuring cup or small bowl, combine 1 cup of heavy whipping cream with 2 to 3 teaspoons of culinary lavender. I used 3 teaspoons and found the lavender flavor to be perfect. Cover with cling wrap and chill overnight (about 8 hours) until you are ready to serve your pavlova.
Make your Pavlova – Set a rack in the center of the oven and preheat to 225ºF (107ºC). Using a cake pan or plate, draw a 6-inch (15 cm) circle on parchment paper and then flip the paper over and set it on a large baking sheet. Set aside.
Using a hand or stand-mixer fitted with a whisk attachment, beat egg whites on medium speed until frothy. About 3 minutes.
With the mixer still running on medium speed, add fine sugar, 1 tablespoon at a time. Allow the sugar to fully incorporate before adding the next tablespoon, about 30 seconds in between. Beat until the mixture is shiny with stiff peaks. Should take about 16 to 20 minutes depending on the speed of your mixer.
Turn mixer off, sift in cornstarch, cream of tartar (or 1 tsp of white vinegar if using) and vanilla. Increase speed to medium high speed and continue beating for an additional 1 minute. Mixture should be firm and hold its peak without falling over.
Add 4 small dollops of meringue directly onto the baking sheet in each corner and then place the parchment paper on top, to help it stick to the baking sheet. Transfer the meringue onto your baking sheet, making sure to stay within the circle. You can either keep it rustic or create a decorative design on the side of your pavlova.
Bake for 1 hour and 20 minutes. Turn off the oven and allow the pavlova to cool completely in the oven overnight. Keep the oven door closed until you’re ready to serve.

On Day 2…

Make your Lavender Whipped Cream – Strain your cream into a medium sized bowl and discard the lavender. With a hand-held mixer, whisk on medium speed just until you reach soft to medium peaks. Sift in your confectioners’ sugar and whisk until you reach the desired consistency. I kept mine of the softer side. Place in the fridge until needed.
Assemble your Pavlova – When you are ready to serve, spread the whipped cream on top of the Pavlova, followed by your lemon curd and then your fresh blackberries. Serve immediately and enjoy!!

Prep Time: 1 Hr + 30 Mins
Cook Time: 1 Hr + 20 Mins