“There is only one success- to be able to spend your life in your own way.”
– Christopher Morley
Today’s dish is pretty simple, yet elegant enough to be served at a dinner party. Yup, the name of my post gave it away, it’s a pavlova. But, this isn’t your regular white meringue topped with fruit. This is a delicious brown sugar meringue bottom topped with juicy blackberries on top of a layer of sweet cream. Need I say more?
*The blackberries can be substituted for a mix of strawberries, raspberries, and red currants; or perhaps a pile of fresh pitted cherries.*
Blackberry Brown Sugar Pavlova
3/4 cup soft light brown sugar
3 egg whites
1 tsp regular vinegar
1/2 tsp vanilla extract
For the topping:
3-4 cups blackberries
2 tbsp creme de cassis (black currant liqueur)
1 and 1/4 cups whipping cream
1 tbsp icing sugar, sifted
- Preheat the oven to 325 F. Draw an 8 inch circle on a sheet of non-stick parchment, turn over the parchment paper and place on a baking sheet. Spread the brown sugar out on a separate baking, dry in the oven for 8 minutes. Don’t let the sugar start to melt! Then sift.
- Whisk the egg whites in a clean bowl, until it forms stiff peaks. Add half the dried brown sugar 1 tbsp at a time, whisking to incorporate the sugar after each addition. Once the sugar has been mixed into the egg whites, add the vinegar and vanilla extract. Then fold in the remaining sugar.
- Spoon the meringue onto the circle (on the parchment), making a hallow center. Bake for 45 minutes, then turn the oven off and leave the meringue in the oven with the door slightly open, until cold. Meanwhile put the blackberries in a bowl, sprinkle with some creme de cassis, toss and let stand for 30 minutes.
- When the meringue is cold, carefully peel off the parchment paper and transfer to a serving plate. Lightly whip the cream with the icing sugar and spoon onto the center of the meringue. Top with blackberries.