These exquisite blackberry pavlovas are a stunning dessert, perfect for entertaining or special occasions. Delicate meringue nests are baked to crisp perfection and filled with a vibrant homemade blackberry jam, then topped with freshly whipped cream and juicy blackberries. Each bite delivers a lovely balance of textures and flavors—crisp, creamy, tangy, and sweet.

Why You’ll Love This Recipe

These mini blackberry pavlovas are not only beautiful but also incredibly delicious. Their airy texture and balanced sweetness make them a delightful end to any meal. The blackberry jam is made from scratch and complements the fluffy whipped cream and crunchy meringue perfectly. You can make the components in advance, making them ideal for hosting without last-minute stress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pavlovas

egg whites
granulated sugar
purple food coloring (optional)
cornstarch
lemon juice

Blackberry Jam

blackberries
sugar (or maple syrup, honey)
lemon juice
cornstarch
water

Whipped Cream

cold heavy cream
powdered sugar
vanilla extract

Directions

To make the pavlovas:

Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper.
In a stand mixer, whip the egg whites on medium speed for 1 minute. Gradually add the sugar and whip on high for 9 more minutes, until stiff, glossy peaks form. Add food coloring (if desired) around minute 8.
Gently fold in the cornstarch and lemon juice using a spatula.
For a swirl effect, brush gel food coloring inside a piping bag before filling it with the meringue.
Transfer meringue into piping bags fitted with an open star tip. Pipe 3½-inch nests, leaving a center cavity for filling.
Bake for 1 hour. Turn the oven off and let the pavlovas sit inside for another 30 minutes without opening the door. Allow to cool completely before filling.

To make the blackberry jam:

In a small saucepan, combine blackberries, sugar, lemon juice, and water. Bring to a boil and simmer for 5–10 minutes.
Mix cornstarch with water and stir into the jam. Cook for 1 more minute until thickened.
Transfer to a bowl and chill in the refrigerator until cold.

To make the whipped cream:

Just before serving, whip the cold heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form (about 3 minutes).
Place whipped cream in a piping bag fitted with a decorative tip.

To assemble:

Spoon a bit of chilled blackberry jam into the center of each pavlova.
Pipe whipped cream on top. Garnish with fresh blackberries.
Serve immediately for the best texture.

Servings and timing

Servings: 12 mini pavlovas
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes

Variations

Swap the fruit: Use raspberries, blueberries, or strawberries in place of blackberries for the jam and garnish.
Flavor the whipped cream: Add citrus zest or a splash of liqueur for extra flavor.
Add curd: A dollop of lemon or passion fruit curd can be added under the whipped cream for a tart contrast.
Make a large pavlova: Instead of mini nests, form a single large pavlova and slice it to serve.

Storage/Reheating

Store unfilled pavlovas in an airtight container at room temperature for up to 5 days. Do not refrigerate the meringues as moisture can cause them to soften. The blackberry jam can be stored in the refrigerator for up to 5 days. Prepare and use the whipped cream on the day of serving. Once assembled, pavlovas are best eaten immediately, as the filling will soften the meringue over time.

FAQs

Can I make pavlovas ahead of time?

Yes, the meringues can be baked and stored in an airtight container for up to 5 days.

Why did my pavlovas crack?

Cracks can form from rapid temperature changes. It’s important to leave them in the oven to cool gradually after baking.

Can I use frozen blackberries for the jam?

Yes, frozen blackberries work well. Thaw them before cooking to prevent excess moisture.

How can I tell if my meringue is ready?

It should form stiff, glossy peaks and hold its shape firmly when the mixer is lifted.

Can I make this recipe without food coloring?

Absolutely. The food coloring is optional and does not affect the flavor or structure.

Why is my pavlova sticky or chewy?

This can happen in humid conditions or if the meringue wasn’t baked long enough. Ensure the meringue is fully dried and store it in a dry environment.

Can I use store-bought jam instead of homemade?

Yes, but the flavor may not be as fresh or vibrant as homemade jam.

What piping tip should I use?

An open star tip like 1M works well, but any decorative tip can be used based on your preferred design.

Can I double the recipe?

Yes, but ensure your mixer can handle the increased volume when whipping the egg whites.

What can I do if my whipped cream is too soft?

Continue whipping until stiff peaks form, but be careful not to overwhip or it may turn grainy or start to turn into butter.

Conclusion

These Blackberry Pavlovas are as delightful to look at as they are to eat. With crisp meringue shells, a vibrant homemade jam, and silky whipped cream, each bite offers a perfect contrast of textures and flavors. Ideal for celebrations or elegant dinner parties, this dessert is a true showcase of culinary finesse and simplicity. Prepare the components in advance and assemble just before serving for a truly unforgettable treat.

Blackberry Pavlovas

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Author: Mari
Total Time: 1 hour 30 minutes
Yield: 12 mini pavlovas
Diet: Gluten Free

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Description

These Blackberry Pavlovas are elegant mini desserts featuring a crisp meringue nest filled with homemade blackberry jam and fluffy whipped cream, topped with fresh blackberries. A show-stopping treat perfect for special occasions or summer parties.

Instructions

Make the Pavlovas:

Preheat oven to 250°F (120°C). Line two baking sheets with parchment.
Beat egg whites with an electric mixer for 1 minute on medium. Gradually add sugar.
Increase to high speed and beat for 9 more minutes until glossy stiff peaks form. Add food coloring near the end, or swirl it in piping bag as described.
Fold in cornstarch and lemon juice.
To create swirls, brush gel food coloring inside piping bag before filling with meringue.
Pipe 3.5” meringue nests using a star tip, leaving a center cavity.
Bake for 1 hour. Turn off oven and leave pavlovas inside for 30 minutes to prevent cracking. Cool completely before filling.

Prepare the Blackberry Jam:

In a small saucepan, combine blackberries, sugar, lemon juice, and water. Bring to a boil and simmer for 5–10 minutes.
Mix cornstarch with water, add to pan, and cook until thickened. Cool in fridge.

Make the Whipped Cream: