Recipe: Pavlova with Blackberry Compote

Baking this show-stopping pavlova is not for the faint of heart, but it’s definitely worth the work.

Pavlova with Blackberry Compote

Category: Food & Drinks, Food Recipes

Pavlova with Blackberry Compote


  • 4 large egg whites, room temperature
  • 1 1/2 cups sugar
  • Pinch of salt
  • 3 teaspoons cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla
  • 1 cup whipped cream
  • Blackberries, strawberries and raspberries
  • For the compote:
  • 2 cups blackberries
  • 1/4 cup sugar
  • Pinch of salt
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice


  1. Preheat oven to 300 degrees.
  2. In a large, clean bowl of a stand mixer, whisk together the egg whites and salt until stiff peaks form.
  3. Gradually add sugar, 1/4 cup at a time, whisking after each addition for about 1 minute. Whisk until sugar has dissolved, the meringue mixture should not be grainy. After all of the sugar has been added, whisk on high for 3 minutes until thick and glossy.
  4. Combine the cornstarch, vanilla and vinegar in a small bowl. Pour into the meringue mixture and whisk until just combined.
  5. Place a round piece of parchment paper on the cookie sheet or pizza tray you will be using, about 12 inches wide. Scoop the meringue mixture onto the parchment paper, forming an 8-or-9-inch circle in diameter. Using a spatula or spoon, gently shape the pavlova. Start at the bottom and pull up, moving around the circle creating neat lines.
  6. Reduce the oven temperature to 250 degrees and place the shaped pavlova in the oven on the middle shelf. Cook for 1 hour and 15 minutes, the pavlova should be browned.
  7. Turn off the oven without opening the oven door. Keep the oven door closed for 3 hours, or even overnight.
  8. Pavlova should be completely cooled. Put whipped cream on the center of the pavlova, and top with compote and berries to serve.
  9. For the compote: Combine blackberries, sugar and salt in a small saucepan. Turn heat to medium, stirring occasionally. Berries will release juices. Stir as mixture starts to bubble, about 3-5 minutes. Increase to medium-high heat and boil 5-6 minutes or until berries are softened and juices begin to thicken. Dissolve cornstarch and lemon juice and add to the pan. Stir to combine and allow to thicken for 1 minute. Add water if too thick.
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