PAVLOVA WITH BLACKBERRIES AND GINGER

Pavlova

6 Large egg whites, room temperature
1 1/2 cups Granulated sugar
1/2 Tsp. Cream of tartar
1/2 Tsp. Kosher salt
2 Tsp. Pure vanilla extract

Blackberry and Ginger Topping

1 Lb. Fresh blackberries
3/4 Cup Granulated sugar
1/4 Cup water
1/4 Cup Patricia and Paul Blackberry Ginger Balsamic Vinegar
1/4 Tsp. Ground ginger
1/2 Tsp. Pure Vanilla Extract

Whipped Cream

1/2 Tsp. Pure Vanilla extract
1/2 cup heavy cream
2 Tbsp. Confectioner’s sugar
Fresh Flowers, garnish

DIRECTIONS

Make the Pavlova:
1) Preheat the oven to 250 degrees F. Place the rack in the middle of the oven. Line a baking sheet with parchment paper. Place a round bowl or plate (about 8-9 inches wide) on top of the parchment paper. Using a pencil or pen, outline the dish on parchment paper to create a circle. This will be your guide when creating the round pavlova. Turn the parchment paper over so the pencil or ink won’t touch the meringue. You will be able to see the outline of the circle on the paper. Put the prepared baking sheet to the side.

2) In a stand mixer fitted with the whisk attachment, whip the room temperature egg whites on medium-high speed until the mixture has soft peaks. Add the cream of tartar, salt, and vanilla and whip together for 30 seconds. Begin adding the sugar after 30 seconds, adding about 1/4 cup of sugar at a time, whipping for 30-45 seconds between each addition of sugar.

3) When the meringue is stiff and glossy, transfer the meringue to the parchment lined baking sheet. Use a spatula to smooth the meringue into a circle using the outline you created as a guide. Create a shallow indentation in the middle of the pavlova which will hold the whipped cream and berries.

4) Put the baking sheet in the preheated oven and bake for 1 hour. Turn off the oven and leave the door closed with the pavlova inside to dry out for at least 6-8 hours and up to overnight.

Make your blackberry and ginger topping
5) Combine the blackberries, sugar, water, ginger and vanilla in a small saucepan. Bring to a simmer over medium-low heat and cook just until the sugar has dissolved, about 6 minutes. Add the balsamic vinegar and let cook another 3-4 minutes. Cool the mixture to room temperature.
You can make this ahead of time and store it in the fridge overnight. Just bring it to room temperature before topping the pavlova.

Make your whipped cream
6) In a chilled bowl, with chilled beaters from a hand mixer, beat the heavy cream, sugar and vanilla until you have thick, fluffy whipped cream. You can hold this in the fridge for up to an hour before serving.

7) To plate and serve the pavlova, place the meringue on a large plate or cake stand. Top it with the whipped cream and then add the blackberry ginger topping. Garnish with edible flowers and serve immediately.

Recipe by MyCuratedTastes