Name: Almond & Blackberry Cream Pavlova
Ingredients: 4 large egg whites; 1/2 teaspoon kosher salt; 1 teaspoon white vinegar; 1 1/4 cup sugar; 1/2 cup sliced toasted almonds, plus more for garnish; 1 tablespoon cornstarch; 1 1/2 cups frozen blackberries; 2 tablespoons sugar; juice and zest of 1 orange; 1 1/4 cups whipping cream, very cold; 1/2 cup mascarpone cheese, very cold; 1 teaspoon almond extract; sliced fresh mint for garnish; 1/2 cup fresh blueberries; 1/2 cup fresh blackberries

Ingredients

Units Scale

Pavlova:

4 large egg whites
1/2 teaspoon kosher salt
1 teaspoon white vinegar
1 1/4 cup sugar
1/2 cup sliced toasted almonds, plus more for garnish
1 tablespoon cornstarch

Berry Cream:

1 1/2 cups frozen blackberries
2 tablespoons sugar
juice and zest of 1 orange
1 1/4 cups whipping cream, very cold
1/2 cup mascarpone cheese, very cold
1 teaspoon almond extract
sliced fresh mint for garnish
1/2 cup fresh blueberries
1/2 cup fresh blackberries

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Instructions

Preheat the oven to 350. In the bowl of a stand mixer using the whisk attachment, beat the egg whites with the salt for 2 minutes. Beat in the vinegar, then with the motor still running, slowly stream in the sugar. Beat on medium-high for about 8 minutes, until the egg whites are glossy and stiff peaks form.
In a small bowl, toss the sliced almonds with the cornstarch, then carefully fold into the beaten egg whites. Line a baking sheet with parchment paper, then use a large spoon to scoop the egg white mixture onto the center of the baking sheet. Use the back of the spoon to shape it into a 9″ round, and press a slight indention into the center of the disc. This will be what holds the filling.
Transfer the baking sheet to the oven, and immediately lower the oven temperature to 225. Bake the meringue for 1 1/2 hours, then turn the oven off and let the meringue rest inside the oven for 1 hour. Transfer to a baking rack on the counter and let cool completely.
To make the berry cream filling: In a small saucepan, simmer the frozen blackberries with sugar, orange juice, and orange zest for about 5 minutes, just until the blackberries start to break down and release their juice. Remove from the heat and let cool completely.
In the bowl of a standing mixer using the whisk attachment, beat the whipping cream, mascarpone, and almond extract until soft peaks form, about 2 – 3 minutes. Stir 1/2 cup of the cream into the cooled blackberry sauce, then carefully use a spatula to fold that mixture into the bowl of the whipped cream.
Use a large spoon to dollop the blackberry cream into the center of the meringue. Sprinkle fresh blueberries, blackberries, remaining almonds, and mint over the top. Eat!