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Plum blackberry Pavlova

March 1, 2019
This gorgeous plum blackberry pavlova is a great way to celebrate last few days of summer when blackberries at peak and plums are bursting with flavours.

The glorious days of summer has come to an end. As I write this blog post after a month’s gap, only to realise that today is the first day of Autumn. Here comes a  brand new season with fresh new produce and a fresh focus on what we eat !!! This year, I have missed only few weeks of summer as I was in India for our annual family vacation. Basically I felt it was a quick shift between a mild winter of India and hot breezy days of Aussie Land. A few weeks of respite though…

This gorgeous plum blackberry pavlova is a great way to celebrate last few days of summer when blackberries at peak and plums are bursting with flavours.

There is absolutely no denying that why majority of folks love summer and go ga ga over it. I reckon the logic is simple. The sun with its full glory nourishes  plants that in turn  nourishes us, giving us the positive energy and drive. To me, sunny days of Australia means dreamy picnics, barbecues with colourful salad spreads and of course pavlova. It’s simply the promise of hope, abundance and plentiful harvest after rainy or long winter.

This gorgeous plum blackberry pavlova is a great way to celebrate last few days of summer when blackberries at peak and plums are bursting with flavours.

This gorgeous plum blackberry pavlova is a great way to celebrate last few days of summer when blackberries at peak and plums are bursting with flavours.

As we wait for the new season  to unfold and wave bye to the glorious warm days of summer, some of its luscious fruit still lingers. So  it was a perfect excuse to celebrate with a fruity indulgence – plum blackberry pavlova, where it’s warm enough to spend time outdoors but cool enough to make the kitchen extra inviting, Now that the schools and activities have resumed with full momentum, my boys have been begging me to bake something delicious and pavlova being their all time favourite dessert was my first choice. Jazzing it up with those juicy plums and bountiful blackberries that are still in its  glory was picture perfect. I promise you that this plum blackberry pavlova recipe is a keeper and I have baked it countless times  with friends begging for the recipe.. The best part of pavlova is that it is pretty versatile dessert and can be adapted to any season. The base remains the same but it’s with the topping that you can play around depending upon the mood and occasion. Our family’s  favourite is  still the Mango pavlova and but I secretly love my own version of Rose and watermelon Pav Go ahead and make this luscious treat that promises to make this desirable marshmallow-y centre that contrasts beautifully with the crisp exterior. Don’t forget to tag me on instagram.

HOW TO BAKE A PERFECT PLUM BLACKBERRY PAVLOVA

Plum blackberry Pavlova

  • 4 egg whites
  • pinch of cream of tarter
  • 2 tsp cornflour
  • 1 tsp white vinegar
  • 1 1/4 cups castor sugar
  • 1 tsp vanilla extract
  • 300ml double cream or whipped thickened cream
  • Topping ( Plum and blackberry )
  • 8 to 10 plums halved and stone removed
  • 1/3 -1/2 castor sugar depending upon the sweetness you require
  • 1 tsp lemon zest
  • 1tsp lemon juice
  • 1 punnet Blackberry

To prepare the base

Preheat oven to 220″C. Position oven shelf near the bottom of the oven.

Draw a 22 cm circle onto a sheet of baking paper and place face down onto a baking tray.

Using a large mixing bowl, Beat egg whites and cream of tarter on a medium speed until light and foamy.

Add cornflour and vinegar and continue to beat until soft peaks form. Gradually add sugar, 1 tbsp at a time, while beating on high speed until thick and glossy

Fold through vanilla. Spoon mixture onto paper to cover circle Using a palette knife, smooth side and top.

Place into oven and reduce heat to 120 “C. Cook for 1 hour 15 minutes.

Turn off oven and prop open oven door with a towel or wooden spoon.Allow the pavlova to cool down slowly for 2 to 3 hours or overnight preferably.

To make plum blackberry compote

Place the plums, cut side up, in a small roasting tin. Sprinkle with the sugar, add the lemon zest and juice. Bake for 15 minutes at 180 “C, then remove and turn over the plums. Scatter the blackberries over the top. Bake for a further 5 minutes until the plums and blackberries have softened nicely. The compote is ready to serve. Bring it to the room temperature before topping it up on the pavlova.

To assemble the pavlova

Set the pavlova on a platter and spoon the double cream over it. Using a slotted spoon, arrange the plum blackberry compote on the cream; reserve the juices in the bowl. 

Cut the Pavlova into wedges and transfer to plates. Drizzle some of the reserved juices around each wedge and serve immediately.

 

PIN IT FOR LATER

 

This gorgeous plum blackberry pavlova is a great way to celebrate last few days of summer when blackberries at peak and plums are bursting with flavours.

 

PIN MY RECIPE CARD

This gorgeous plum blackberry pavlova is a great way to celebrate last few days of summer when blackberries at peak and plums are bursting with flavours.

 

 

Expresso Martini

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