Blackberry Lemon Pavlova
Airy rounds of baked meringue are tender-crisp on the outside, sweet and marshmallow-y on the inside. Topped with a cloud of softly whipped cream, tart and buttery lemon curd, a sticky-sweet blackberry sauce, and mounds of fresh berries, this Pavlova makes the perfect centerpiece to your Passover table. An easy dessert that’s sure to wow, and naturally gluten-free!
This is a sponsored post, written by me and created in partnership with Driscoll’s Berries. All opinions expressed herein are straight from my heart.
Good morning my friends! Did you have a wonderful weekend?
Here in PA, it was gorgeous. Finally! After a few starts and stops, it seems spring is really here to stay.
But we actually spent most of the weekend indoors. We took the kids to an indoor water park/resort to celebrate their birthdays. They had the time of their lives! I was able to keep up pretty well, despite still not quite being 100% after my bout with pneumonia. I no longer have any pain or much of a cough, but I’m still tired and I feel like I’m moving in slow motion. But I did ok! And on day 2 we stepped outside of the hotel to play on this awesome ropes course/zip line thing, and it was glorious. I wish every day could be so sunny and pleasant- there wasn’t a cloud in the sky!
So, this Friday marks the start of Passover. It’s kind of funny that Passover comes after Easter this year, but I guess that’s how it goes sometimes with the Hebrew calendar. I always like to offer you guys at least one Passover recipe every year, and with blackberries at the peak of their season right now, I thought this dessert would be the perfect offering.
Now isn’t that pretty? How do you like all those dark, rosy berries with the bright yellow lemon curd? I can promise you it tastes even better than it looks!
Blackberries and lemon are a match made in heaven, especially when they’re nestled over softly whipped cream and tender-crisp on the outside, marshmallow-y sweet on the inside baked meringue. Pavlova may sound like a fancy, complicated dessert, but that’s really all it is. Just sweet rounds of whipped egg whites, baked and layered with all these incredible toppings.
We are dividing the meringue into two equal rounds so we can have a double-layer jobbie. I really think it’s a showstopper of a dessert, and would be so pretty as the centerpiece to your holiday table!
It’s like a sweet cloud melting in your mouth. The meringue and fluffy whipped cream just collapse, and it’s pure bliss. You’re left with tart, buttery lemon curd, sweet, sticky blackberry sauce, and the juiciest fresh berries that just scream spring.
Make sure to pick up a few packages of Driscoll’s blackberries so you can make this spectacular dessert this weekend! They’re at the peak of perfection right now, and are a fresh, sweet, and tangy treat to ring in spring.
Driscoll’s is a fourth generation, family-owned company that has been involved in berry farming for more than 100 years. As the leading provider of fresh and organic berries, Driscoll’s works with independent farmers to produce the highest-quality strawberries, raspberries, blackberries and blueberries in the world, in an effort to continually delight all berry consumers. Driscoll’s is the preferred berry partner of some of America’s leading chefs and culinary institutions.
If you’re looking for great recipes to serve to your loved ones this holiday, be sure to check out the Passover category of my recipe index, where I’ve got tons of delicious ideas!
Blackberry Lemon Pavlova
Ingredients
For the baked meringues
- 4 large egg whites
- 1 cup (200 g) granulated sugar
- 1/8 teaspoon (0.13 teaspoon) kosher salt
For the blackberry sauce
- 12 ounces (340.2 g) blackberries
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (62.5 ml) water
For the garnishes
- 1 cup (238 ml) heavy cream,, whipped softly with 2 tablespoons granulated sugar
- 1 cup (226 g) lemon curd
- 6 ounces (170.1 g) blackberries
- 1 tablespoon powdered sugar
Instructions
Make the baked meringues:
- Preheat the oven to 250 degrees F and line a baking sheet with parchment paper.
- Place the egg whites in a large mixing bowl and whip on medium high speed until frothy.
- Gradually and very S-L-O-W-L-Y, add the sugar, while continuing to whip.
- Add the salt and whip until the meringue holds stiff peaks.
- Scoop the meringue onto the prepared baking sheet, in two equal rounds. Use the back of a spoon or silicone spatula to spread the meringue into a circle approximately 6-inches in diameter and 1-inch high.
- Bake for one hour, turn off the oven, and prop the oven door open with the handle of a wooden spoon. Allow the meringues to come to room temperature in the oven.
Make the blackberry sauce:
- Place the blackberries, sugar, and water in a small pot and cook over medium-low heat until the berries have softened and the liquid has thickened (about 15 minutes). Cool completely.
Assemble the Pavlova:
- Just before serving, place one round of baked meringue on a cake plate.
- Top with half the whipped cream, half the lemon curd, half the blackberry sauce, and half the fresh blackberries.
- Top with the remaining round of baked meringue, and repeat.
- Dust with powdered sugar.
Hi! Looks delicious!
I was wondering if the baking time for the meringue would vary if I were to make 10-12 smaller sized rounds for individual portions? Thanks!
Hi Martha! If you are making smaller Pavlovas, they probably will not need as much time to bake. Good luck and enjoy!
I just made this for Easter dessert and it was fantastic! Followed the directions exactly and it came out great – my friends are still talking about it a few days later. Note to anyone making this – be VERY careful when lifting the meringues off of the baking sheet, as they are extremely delicate. Thanks for sharing this lovely recipe!
So happy you and your friends enjoyed Lauren! And thanks for the great tip!
So glad you are getting over the worst of the pneumonia! This dessert is absolutely gorgeous!!!! And I adore these three thing so putting them together would most definitely be a match made in heaven!!! Take care and get lots of rest!
This pavlova is absolutely beautiful! The blackberry and lemon flavors make it perfect for spring. 🙂
Thank you so much Ashlyn! I’m so happy you like it; thanks for the awesome feedback!
Pneumonia!? Oh Allie I hope you are feeling much better!! And this pavlova is gorgeous! With those pretty berries!!
Love it! All of it – the combination of flavours must be amazing! I really have to try and make the lemon curd now and then I can make this yummy Pavlova :)!
Thanks Julia! I think you will love it- hope you can find a few free moments to give it all a try. Thanks dear!
This looks so delicious, and I love that it’s gluten free. I love blackberries and lemon curd, so will definitely have to try this soon. I’m wondering if I could use coconut sugar to replace the white sugar? Or possibly erithrytol?(sp) Another thing I’m cutting back on these days, and my brother in law is diabetic, so I’m trying to learn good ways to cook without gluten and white sugar.
Hey Cathy! You know, I don’t have a ton of experience working with coconut sugar, but I have used erythritol and from what I understand, it subs for sugar cup-for-cup. So I would think it would work (?) That said, I haven’t actually tested it that way so I can’t be 100% sure. If you end up giving it a try, I’d love to hear about how you make out! Thanks for the great question and PS you’re such a good sister in law!
Glad you’re starting to feel better, Allie. And that you got to enjoy a little of the nice weather. It’s starting to get nice here as well. I can’t wait. This pavlova is the perfect Springy dessert. I really enjoy making them myself, but I’ve never tried doing a double layer like you’ve done here. The presentation is just great. I’ve got to try that next time! Blackberries and lemon curd is the perfect match!
Thank you Liz! I’m feeling much better but still dragging a bit. I can’t wait to get my energy back! I love pavlova too! Sometimes I do little individual ones, sometimes one big, and sometimes I layer them. I like how it makes it look almost like a cake. But no matter what they’re always so delicious! I’m so glad you like them too; thanks so much for the sweet comment! <3
Gorgeous! I love blackberries and lemon speaks to me because SPRING.
Totally! Blackberries and lemon both are so spring-y! Thanks Medha!
Absolutely stunning, my friend. The waterpark sounds like so much fun. I guess at least one of our babies were born around the same time of the year – it’s Collette’s birthday on Thurs. Happy to hear you’re recovering nicely.
Love the lemon and blackberry combo, but weirdly haven’t made anything of my own in that combo. This looks like a match made in heaven with the crisp meringue and the sweet tart blackberries. Pinning.
Thank you so much Lisa! I just love the combination of flavors- so spring-y! And yes both my kids were born just a month apart, in March and April. Makes things easy! Happy birthday to your Collette and thanks so much for the sweet comment 🙂
This has reminded me how much I love pavlova and that it has been years since I made one; I love the combination of lemon and blackberry, yum!
Isn’t it so good!? I hope you have a chance to make it soon- it’s such a great dessert for this time of year. Thanks so much Hannah!
This is so pretty!! I love that it has lemon curd in there. So glad to hear you are feeling better and getting ready for the gorgeous season ahead.
Yes! I’m doing much better now and just in time to enjoy this gorgeous season! Hope you and your sweet family are enjoying the season. Thanks Zainab!
Absolutely gorgeous! you make the prettiest pavlovas!!! and I love this blackberry lemon combo!!!
Thank you so much Alice! I just love making Pavlovas because they’re so simple and versatile. And delicious! Hope you’re having a great week sweetheart! xo