Blackberry Pavlova And An Award!

Blackberry Pavlova And An Award!
I have two topics to cover today! First, a fun and easy recipe!

A pavlova is basically a meringue base cake that has a light, airy
texture but a slightly crisp, delectable outside shell. It is often
filled with fruit or whipped cream after baking, and man-oh-man is it TO
DIE FOR. The inside is sweet and fluffy, while the outside has the
perfect amount of crunch. While it can be topped with anything, I chose to use some fresh blackberries to give it a little bit of depth and tartness (plus it looks beautiful!)

Here is the recipe:

Blackberry Pavlova


  • parchment paper
  • 3 large egg whites, at room temperature
  • 1/2tsp vanilla exract
  • 3/4tsp cream of tartar
  • 2/3c. splenda
  • 1tsp cornstarch
  • 1/3c. blackberries, smashed up and drained of excess juice


  1. Preheat the oven to 250 degrees Fahrenheit. Line a sheet pan with parchment paper.
  2. In a large, clean bowl, whip egg whites, vanilla, and cream of
    tartar on low speed with an electric mixer until slightly foamy. Slowly
    increase speed and begin adding the splenda and cornstarch a little bit
    at a time. Continue adding splenda/cornstarch until it is all in, then
    increase the speed to high and whip until the egg whites form stiff
    peaks and are a glossy white. If you can turn the bowl upside-down
    without anything falling out, you are doing good!
  3. Gently fold in the blackberries.
  4. Divide the mixture into 3 lumps/circles on the parchment paper,
    leaving room between each meringue “cake” (either by scooping it gently
    out, or by putting it into a pastry bag and piping it in circles like
    you would frosting). Smooth down the sides gently with a spatula.
  5. Cook for 55 minutes, and don’t open the oven during the cooking
    time. Please, I know it’s hard. But you don’t want to do it because it
    will do strange, strange things.
  6. After cooking, let the pavlovas cool in the oven (which you should
    turn off, and leave the oven door open slightly) for 1 hour. When they
    are done, there should be a crisp outside but a fluffy, dreamy inside.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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