Easy Brown Sugar & Blackberry Pavlova

This easy brown sugar pavlova is a true crowd-pleaser, with a deeply toffee-like, caramelised flavour and a crisp, delicate shell giving way to a soft, marshmallowy centre. It’s piled high with waves of softly whipped cream and juicy blackberries, creating the most irresistible combination of sweet, creamy and fruity. Best of all, it can be made ahead, making it a wonderfully effortless showstopper for entertaining.

Course Dessert

Cuisine australian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 249kcal

Author Apply To Face Blog

Equipment

Digital Scales
Spatula
Large Mixing Bowl
Measuring Jug
electric mixer
tbsp measure
baking paper
large flat baking tray
2 bowls to separate egg whites

Ingredients

4 large egg whites
250 grams dark brown sugar
400 mls double cream
250 grams blackberries
blackberry coulis optional

Instructions

Preheat oven to 150℃ or 300F
Separate egg whites carefully into a large mixing bowl (see tips below) it's the most taxing bit of the recipe but it's kinda like THE most important bit to get right. Not even the titchiest bit of yolk can get in those whites, Susan pay attention.
Whisk those whites until really frothy with an electric whisk or free standing mixer.
Now the fun bit, add the brown sugar a tablespoon at a time as you whisk. Brown sugar is a clumpy beast so I use my clean fingers to scatter it in there, a generous pinch at a time (tbsp ish)
Keep whisking until all the brown sugar is in there and it is thick, glossy and smooth. It needs to be super stiff, so much so that it just won't take any shizz from nobody, least of all gravity.
Line a large flat baking tray with baking paper. I use a 8" cake tin to draw around onto the baking paper for a cute template otherwise I might end up with a rhombus.
Dollop that mixture onto your baking tray.
Use a flat spatula to spread out into a circle shape and raise up the outer edge like a crown, so that the middle is lower than those edges.
Turn the oven down to 140℃. - 280℉. Bake for about an hour. It will kinda go craggy, split a little around the outside and maybe drop in the middle somewhat, but it does not diminish it's beauty, in fact I rather think it adds to it's kerb appeal, think Daniel Craig rather than Timothee Chalamet.
Turn off the oven and let it go cold in there.
Fill with softly whipped cream. Watch your cream doesn't overwhip and lose it's floppiness. Something that escapes me sometimes very annoyingly, as the dolloping of softly whipped cream onto a pavlova is a truly beautiful thing to be a part of.
Top with blackberries and pour over your coulis, if using, when you are ready to serve. If you do it before you are ready to plate it up then the coulis will bleed a little into the cream. The alternative is to serve it in a jug on the table for people to help themselves. Make ahead city right there. Lovvvvve it.
slice with a large serving spatula and serve to squeals followed by silence....

Notes

Pavlova is make ahead which makes it perfect for entertaining. I store it unwrapped overnight in the fridge. It needs cold and dry air, any hint of condensation and it's sayonara to crisp edges. However having eaten pavlova for breakfast the morning after many times, I feel very well placed to say it does nothing to diminish the heavenly pavlova experience. I wouldn't store it for any longer than 24hrs before serving but leftovers last well for 48hrs.

Freeze it uncovered in the freezer for a couple of hours then wrap in clingfilm or similar followed by silver foil to protect from freezer burn. Then put inside a container to protect it from knocks in the freezer. I acknowledge that it will take up a loada space in there.

To thaw it unwrap it completely and let it come to room temperature on a wire rack before loading it with your toppings.

How to separate eggs
Make sure all your equipment is grease free, grease is your enemy today, it will stop the whites from whipping up.
Egg whites should be at room temperature
use your clean fingers to break up any brown sugar clumps, I find it easier to use my fingers to scatter in large pinches (tbsp) at a time.
If the mixture still has grains of sugar in the mixture, (it'll feel gritty if you rub a smidge between your fingers) keep whipping Susan.
Draw out a circle template using a 8" cake tin onto your baking paper
make sure you whip those egg whites and sugar until they are super stiff baby.
Use a long thin metal spatula sometimes called an icing spatula to spread and form your pavlova crown, using one of these really helps. It's great for icing cakes...obviously.
Use a oven thermometer to know the accurate temperature of your oven, they really can vary a lot, who knew?

Nutrition