Make the Pavlovas:

1. Preheat oven to 250°F (120°C). Line two baking sheets with parchment.

2. Beat egg whites with an electric mixer for 1 minute on medium. Gradually add sugar.

3. 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.

4. Fold in cornstarch and lemon juice.

5. To create swirls, brush gel food coloring inside piping bag before filling with meringue.

6. Pipe 3.5” meringue nests using a star tip, leaving a center cavity.

7. 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:

1. In a small saucepan, combine blackberries, sugar, lemon juice, and water. Bring to a boil and simmer for 5–10 minutes.

2. Mix cornstarch with water, add to pan, and cook until thickened. Cool in fridge.

Make the Whipped Cream:

1. Just before assembling, whip heavy cream, powdered sugar, and vanilla on medium-high until stiff peaks form.

To Assemble:

1. Spoon chilled blackberry jam into the pavlova centers.

2. Pipe whipped cream on top.

3. Garnish with fresh blackberries. Serve immediately for best texture.