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.
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!
- 12 ounces blackberries
- 1/2 cup granulated sugar
- 1/4 cup water
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.
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.
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.