Dessert

Blackberry Pavlovas Recipe

Byluca Carter December 4, 2025December 4, 2025

Introduction

Blackberry Pavlovas are delicate meringue nests topped with fresh whipped cream and juicy blackberries. This elegant dessert combines crisp texture with creamy and fruity flavors, perfect for any special occasion or a delightful treat.

The image shows three pavlova nests placed on a dark tray. Each pavlova has a base layer of crisp white meringue with a slightly rough texture and smoothly swirled top edges. On the meringue, there is a thick layer of white whipped cream, holding a topping of red mixed berry sauce that drips down the sides. Fresh blackberries sit on top of the sauce, with small bright green mint leaves adding a fresh color contrast. Some extra blackberries are placed on the tray, enhancing the visual appeal. The photo is taken on a white marbled surface and captures the delicate texture of the pavlova and the shine of the berries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large egg whites
1 cup granulated sugar

1 teaspoon vanilla extract
1 teaspoon white vinegar

1 tablespoon cornstarch
1 cup heavy whipping cream

2 tablespoons powdered sugar
1 teaspoon vanilla extract (for whipping cream)
1 cup fresh blackberries

Mint leaves (optional)

Instructions

Step 1: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw 4 circles about 3-4 inches in diameter to guide your meringue shapes.
Step 2: In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks develop.

Step 3: Gently fold in the vanilla extract, white vinegar, and cornstarch until just combined, being careful not to deflate the mixture.
Step 4: Using a piping bag or spoon, divide the meringue among the drawn circles on the parchment. Shape each into a nest with a slight well in the center.
Step 5: Bake the meringues for about 1 hour until dry to the touch and easily lifted from the parchment. Turn off the oven and allow them to cool completely inside with the door slightly ajar.

Step 6: While the meringues cool, whip the heavy cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form. Be careful not to overwhip.
Step 7: Once cooled, carefully transfer each meringue to a serving plate. Spoon whipped cream into the center of each.
Step 8: Top the cream with fresh blackberries and garnish with mint leaves if desired.

Step 9: Serve immediately and enjoy your delicious Blackberry Pavlovas!

Tips & Variations

For a different twist, try topping pavlovas with other fresh berries like raspberries or blueberries.
If you don’t have white vinegar, substitute with lemon juice to help stabilize the meringue.

Ensure your mixing bowl and beaters are completely clean and grease-free for best meringue volume.
To make piping easier, soften the meringue slightly by folding instead of mixing vigorously after sugar is added.

Storage

Store assembled pavlovas in the refrigerator for up to 1 day but keep in mind that the meringue will soften over time. For best texture, store meringues and whipped cream separately and assemble just before serving. Reheat meringues is not recommended as it may affect their crispness.

How to Serve

The image shows three pavlovas arranged on a black rectangular plate, each with three layers: the bottom layer is a round, white, textured meringue base that looks crispy and light; the middle layer is smooth white whipped cream swirled on top; the top layer is a thick, red berry sauce dripping down the cream, crowned with several shiny black blackberries and a small green mint leaf. Additional blackberries are placed on the plate around the pavlovas, and the entire setting is on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue ahead of time?

Yes, you can prepare and bake the meringue nests a day or two in advance. Keep them stored in an airtight container at room temperature until ready to assemble.

Why did my meringue turn out sticky?

This can happen if there is any moisture in the mixing bowl or the environment is too humid. Make sure everything is dry and try baking a bit longer to fully dry out the meringue.