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Lavender Blackberry Pavlova

Lisa Flinn
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!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Lavender Cream Overnight 8 hours
Total Time 10 hours
Course Dessert
Cuisine Australian
Yields 8 Servings

INGREDIENTS

Pavlova

  • 4 Large Egg Whites room temp
  • 1 Cup 200g Fine White Sugar
  • 2 teaspoon Cornstarch or Cornflour sifted
  • ½ teaspoon Cream of Tartar
  • ½ teaspoon Vanilla Paste or Extract

Lavender Whipped Cream

  • 1 Cup 227g Heavy Whipping Cream, cold
  • 2 to 3 teaspoon Dried Culinary Lavender
  • 2 to 3 tablespoon Confectioners' Sugar sifted

Lemon Curd

Additional Garnish

  • Fresh Blackberries
  • Confectioners' Sugar optional

Instructions
 

On Day 1...

  • Make your homemade Lemon Curd - Recipe link above. 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.
    1 Cup 227g Heavy Whipping Cream, cold
    2 to 3 teaspoon Dried Culinary Lavender
  • 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.
    4 Large Egg Whites
  • 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 15 to 18 minutes depending on the speed of your mixer.
    1 Cup 200g Fine White Sugar
  • Turn mixer off, sift in cornstarch, cream of tartar (or 1 teaspoon 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.
    2 teaspoon Cornstarch or Cornflour
    ½ teaspoon Cream of Tartar
    ½ teaspoon Vanilla Paste or Extract
  • 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.
    2 to 3 tablespoon Confectioners' Sugar
  • 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!!
Keyword blackberries, blackberry, classic pavlova, lavender, lavender whipped cream, lemon, lemon curd, pavlova
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