Blackberry and Pear Pavlova

This is only my second pavlova. To me, meringue has always been steeped in mystery and wonder and I found it slightly intimidating. Crispy on the outside, gooey in the middle; is this all really achievable with just two ingredients? Well yes, turns out it is. My two attempts I couldn’t have been more pleased with; previously a summer berry version and this time my Blackberry and Pear Pavlova (which also happens to be all organic) and the pudding portion of my #thriftyorganic challenge.

Blackberry and Pear PavlovaYou will need (all ingredients organic):

  • 3 egg whites,
  • 150g caster sugar,
  • 1 pear, diced,
  • 1 punnet blackberries (not organic, they’d run out!),
  • 2 tbsp water,
  • ½ tbsp caster sugar,
  • 150ml double cream,
  • vanilla extract (not organic)

Blackberry and Pear Pavlova top

Whip the egg whites (in a mixer, with an electric hand whisk or by hand if you’re feeling strong) until soft peaks form. Then continue whisking adding the sugar (150g) a little at a time until glossy stiff peaks form.

Preheat the oven to 140C and spread the meringue onto some greaseproof paper in a rough circle. To keep the fruit and cream contained when you assemble it all later it can be useful to make the meringue slightly bowl like in shape so it’s slightly higher at the edges.

Place in the oven for an hour then turn the oven off and leave the meringue in for a further hour. Remove and leave to cool.

While the meringue is cooking put the pear, blackberries, remaining sugar and water in a pan and cook gently until most of the water has evaporated (some will come out of the fruit) and it’s all glossy. Leave to cool.

Once the meringue is cooled whip the cream with the vanilla extract until thick then spread on top of the meringue.

Top with the fruit and serve.

Blackberry and Pear Pavlova served up

Using organic sugar (which is golden) gives the meringue a lovely toasted light brown colour which I really like. I don’t add sugar to the cream as the vanilla extract adds a little bit and the meringue is sweet enough; the fruit is a fantastic purple colour and adds a nice bit of tart freshness. I think pavlova is a great dinner party dessert as it’s sweet without being too heavy and I think it looks good but you’ve put in minimal effort: win!

Comments

  1. says

    I adore pavlovas – they’re one of my favourite desserts, and I don’t understand why they aren’t more popular (at least in North America). Your blackberry and pear version looks absolutely gorgeous, and I can’t wait to try it myself!

  2. says

    I’ve made a couple of pavlovas and I’m always amazed by what we can do with eggs! Lovely to pair it with blackerry and pear. It makes a very stylist dessert. : )

  3. says

    I tend to top my pavlova with only berries, but your combo of blackberries and pears sounds magnificent. I never would have guessed that this was only your second pavlova—it’s perfect!

  4. says

    Not sure if my last comment went through so thought I’d try again 🙂 I need to try making a Pavlova now that our humid summer is over. The mixture of pears and berries sounds delicious!

  5. says

    i’m ashamed to admit that i’ve never made OR eaten pavlova! it always looks so elegant and delicious, and yours is certainly no exception. great fruit choices!

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