Balsamic Roasted Blackberry Pavlova
A crispy brown sugar meringue with a marshmallow interior layered with smooth, sweet mascarpone cream and balsamic roasted blackberries.
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.