Balsamic Roasted Blackberry Pavlova Recipe
This Balsamic Roasted Blackberry Pavlova is a real show stopper. It has multiple layers including a brown sugar meringue, sweet mascarpone cream and a roasted blackberry compote. We add Balsamic Vinegar to the roasted blackberries. This gives the pavlova an interesting, deep flavour profile and helps cut through the sweetness. Pavlovas are the superior meringue to me personally when it comes to meringues. Pavlova is a type of meringue that is cooked low and slow that results in a perfectly crisp shell and a soft pillowy, almost marshmallow interior. They are incredibly popular when served simply, with a generous dollop of whipped cream and lots of fresh fruit and/or fruit jams, curds and sauces. This recipe goes all out for those dramatic layers. A perfect dessert for a group gathering!
So how do I make this Balsamic Roasted Blackberry Pavlova from scratch?
This recipe does take a few steps to complete. Thankfully, they are pretty easy steps and are as follows;
- Brown Sugar Meringue
- Balsamic Roasted Blackberries
- Mascarpone Cream
- Assembly
Brown Sugar Meringue
This brown sugar meringue is a Swiss meringue. This means that we gently heat egg whites and sugar over hot water while whisking until the sugar dissolves. The mixture is then whisked further and creates a slightly dense but very smooth meringue.
To begin making the meringue for this balsamic roasted blackberry pavlova, add the egg whites and sugar (both brown and white) to a heat safe bowl. Place this bowl over a large saucepan filled about 1/4 with water. Heat on a low heat for 5-10 minutes so the sugar starts to melt into the egg whites. Whisk often to move around the egg white as you don’t want to completely cook it. I use my fingers to test when it is ready. To do this, place a little of the egg whites onto your thumb and using your finger, rub together. When you can’t feel any sugar granules anymore, it’s ready to come off the heat.
On medium speed using an electric whisk or stand mixer with whisk attachment, beat for 5 minutes until the egg whites start to foam, expand and thicken. Turn the whisk up to high speed and whip for another 5-10 minutes until thick and glossy.
Grease and line 3 8inch round cake tins. Alternatively, if you only have 1 or 2 round cake tins, you can use one of them to draw a circle on baking paper to be used as a guide on flat baking trays. Simply place an 8 inch round cake tin onto baking paper and trace with a pencil or marker. Flip this piece of baking paper upside down and place onto flat baking trays. This is so the ink won’t be touching your meringue. Use the markings as a guide to create 3 round circles of meringue.
Bake for 45-60 minutes until cooked. If the meringue looks to be taking on a darker colour than desired, turn down the temperature by 10°c. The meringue is cooked when you can gently lift the bottom off the paper. If the bottom looks like it will come off cleanly, it’s ready. Turn off the oven and open the oven door. Allow the meringues to cool inside the oven until they are completely cold to the touch.
Balsamic Roasted Blackberries
To make this blackberry compote, begin by placing the blackberries, sugar and balsamic vinegar into a deep baking tray. Roast in the oven for 10-15 minutes until the berries release their juices but are still mostly whole. In a small bowl, add the cornflour along with a tablespoon of water. Mix this together and add to the blackberries. Gently mix together and place back in the oven for 5-10 minutes until the roasted berries thicken. You can do this all at the same temperature as the meringue if you have space in your oven. Allow the compote to completely cool before using to fill and decorate.
Mascarpone Cream
To make the mascarpone cream, add the mascarpone and vanilla to a mixing bowl. Whisk together until smooth. Add the cream and icing sugar and continue whisking until thick and creamy. You can do this by hand or with an electric mixer/ whisk attachment on stand mixer. Cover and leave in the fridge until you’re ready to assemble the pavlova.
Assembly
Once everything has completely cooled, it’s time to stack the pavlova. Place a layer of meringue on a serving plate. Spread 1/3 of the mascarpone cream over the meringue evenly. Drizzle over 1/3 of the roasted blackberries. Continue with this method until all layers have been used. Slice and serve immediately. Place any leftovers in the fridge for up to 3 days.
Tips for a perfect Swiss Meringue Pavlova
Although this recipe is pretty straight forward there are a few tips I can bestow upon you to make sure you get a perfect pavlova.
-Ensure the mixing bowl and all equipment is totally free of grease. The presence of any fat will stop the meringue from whipping to full peak. Make sure to wash all utensils and the bowl in hot soapy water and give it a good rinse before using.
-Make sure to heat the egg whites and sugar on a low heat. If the water starts boiling in the bain marie turn off the heat for a few minutes. You want to make the sugar into the egg whites but not fully cook the whites.
-You must whip the meringue to full peaks. This means that when you lift the whisk out of the meringues it will create a strong peak that doesn’t fall back down into the meringue. The meringue must be thick enough to pipe and hold it’s shape.
-The meringues need to be cooked “low and slow”. This means baking at a low temperature (100-130°c) for 40-60 minutes. You will know they are cooked when they are dry to the touch and you can gently peel them off the trays without the base sticking or breaking.
Frequently Asked Questions
Meringues that haven’t been decorated can be stored in airtight containers at room temperature for 3-4 days and will stay soft in the inside. The meringues may keep up to a week in an airtight container at room temperature but they will start to dry out after 3-4 days. You could use dried out meringues for Eton Mess pots or swirl through a homemade ice cream recipe for extra crunch.
Meringues that have been decorated with cream and fruit can be stored in an airtight container in the fridge for up to 24 hours.
Unfortunately, no part of this pavlova recipe freezes well so I really wouldn’t advise it.
If this idea really puts you off or you can’t get your hands on balsamic vinegar, you could add a shot or orange liqueur, orange juice or add a teaspoon of vanilla extract.
Is your meringue a little slack and watery? Is it not holding the shape when you try to spread it? Firstly, double check your recipe and ensure you added the right amounts of egg white and sugar. If this is definitely correct, it’s likely you haven’t whipped the meringue enough. Make sure to whisk it on high speed for at least 5 minutes until the meringue is very thick and glossy.
Older eggs tend to whip up better. They have more volume and are a little bit more stable.
Room temperature is the best temperature for your egg whites. However, as this is a swiss meringue recipe, the egg whites will be heated until the sugar dissolves. Using room temperature eggs will make the process slightly faster but cold egg whites can also be used.
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Balsamic Roasted Blackberry Pavlova
Equipment
- 1 heat safe large mixing bowl
- 1 Small saucepan
- 1 Electric whisk or stand mixer with whisk attachment
- 2-3 8 inch round cake tins
- 1 Small Bowl
- 1 deep baking tray
- 1 offset spatula or spoon
Ingredients
Brown Sugar Meringue
- 150 grams egg whites
- 150 grams caster sugar
- 150 grams brown sugar
Balsamic Roast Blackberries
- 300 grams blackberries
- 100 grams caster sugar
- 20 grams balscamic vinegear
- 1 tbsp cornflour
- 2 tbsp water
Mascarpone Cream
- 200 grams mascarpone cheese
- 250 grams double or whipping cream
- 20 grams icing sugar
- 1 tbsp vanilla extract
Instructions
Brown Sugar Meringue
- Preeat the oven to 120°c (240°f) or 110°c (220°c) if fan assisted.
- Begin by filling the saucepan with water about 1/3 full and bring to a boil. Turn down to a low heat.
- Place the egg whites and sugars into a heat safe mixing bowl.
- Place the bowl over the hot water. Cook the egg whites while whisking constantly.
- They are ready when the sugar has completely dissolved. You can check this by rubbing together the egg whites between your thumb and forefinger. If you don't feel any sugar crystals, it's ready to take off the heat.
- Pour into the stand mixer bowl with a whisk attachment or get your electric whisk. Whip for 5-10 minutes unti thick and glossy and the meringue completely holds it's shape.
- Grease and line 3 8inch round cake tins. Alternatively, if you only have 1 or 2 round cake tins, you can use one of them to draw a circle on baking paper to be used as a guide on flat baking trays. Simply place an 8 inch round cake tin onto baking paper and trace with a pencil or marker. Flip this piece of baking paper upside down and place onto flat baking trays. This is so the ink won't be touching your meringue. Use the markings as a guide to create 3 round circles of meringue.
- Bake for 45-60 minutes until cooked. If the meringue looks to be taking on a darker colour than desired, turn down the temperature by 10°c.
- You can check the meringue is cooked by gently attempting to lift the bottom off the paper. If the bottom looks like it will come off cleanly, it's ready.
- Turn off the oven and open the oven door. Allow the meringues to cool inside the oven until they are completely cold to the touch.
Balsamic Roasted Blackberries
- Add the blackberries, sugar and balsamic vinegear to a deep baking tray. Mix them together so the blackberries are evenly coated.
- Place into the hot oven and cook for 15-20 minutes if using the oven at the same time as the meringue. Alternatively, you can cook these at 160°c (320°f) for 10 minutes.
- Remove the tray from the oven. In a small bowl, add the cornflour and water and mix thoroughly until smooth. Pour the cornflour slurry over the blackberries and mix together.
- Place back into the oven for 5 minutes until the blackberry lliquid has thickened slightly.
- Remove from the oven and cool completely.
Mascarpone Cream
- In a mixing bowl, add the mascarpone, cream, icing sugar and vanilla.
- Whip until soft peaks form and the cream holds it's shape.
- Place into the fridge while the meringue and blackberries cool.
Assembly
- Once everything has completely cooled, it's time to stack the pavlova.
- Place a layer of meringue on a serving plate. Spread 1/3 of the mascarpone cream over the meringue evenly. Drizzle over 1/3 of the roasted blackberries.
- Continue this method until all layers has been used.
- Slice and serve immediately.
- Place any leftovers in the fridge for up to 3 days.
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