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Brambleberry Pavlova

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Course: Desserts

Ingredients

Brambleberry Jam:

  • 12 oz blackberries fresh or frozen
  • 2 TBS water
  • 1/3 cup granulated sugar
  • ¼ cup honey
  • Juice and zest from 1 small lemon
  • ¼ tsp ground cardamom

Pavlova:

  • 2 tsp cornstarch
  • 2 tsp lemon juice
  • 5 large egg whites room temperature
  • 1 ½ cups granulated sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cardamom

Whipped Cream:

  • 12 oz heavy whipping cream
  • 2 TBS granulated sugar
  • ¼ tsp cardamom
  • ½ tsp vanilla extract
  • 2 TBS brambleberry jam

Garnish:

  • 1 cup blackberries fresh
  • 2 TBS honey
  • Mint sprigs

Instructions

Brambleberry Jam:

  • In a medium sauce pan over medium heat, cook berries with water. Stir occasionally until berries begin to break down about 5 minutes. Lower the heat and add sugar and honey. Continue to cook for an additional 15 minutes. Use the back of a wooden spoon to gently crush the berries, letting them burst break down. Add lemon juice and cardamom. Continue to cook until the mixture is thick and syrupy, an additional 15 minutes. Remove from heat and add zest. Refrigerate until ready to assemble.

Pavlova:

  • Preheat oven to 250* and prepare a baking sheet with a large piece of parchment paper.
  • In a small bowl, dissolve the corn starch in lemon juice.
  • Place egg whites in the bowl of a stand mixer and use the whisk attachment to whisk on medium high until soft peaks begin to form, about 3-4 minutes.
  • Gradually add granulated sugar, a couple tablespoons at a time so that it has time to incorporate evenly.
  • When stiff peaks have formed, drizzle in the cornstarch lemon juice mixture, cardamom and vanilla extract. Beat for another minutes.
  • Use 1 TBS of the egg mixture to place a small dab under all four corners of the parchment paper to firmly secure.
  • Using a silicon spatula, place the egg mixture in the center of the parchment paper and gently sculpt into a nest, about 10” wide and 5” tall with a bowl-like center to hold the whipped cream and sauce later on.
  • Place in the oven and immediately turn the heat to 225*. Bake for 90 minutes. Check to see if it has cooked through by gently tapping on the side. It should sound hollow and be very light. Continue baking, checking every 30 minutes until it is completely cooked through.
    • Chef tip: The humidity of the day and in the home will affect the total cook time.
  • When fully cooked, turn off the oven and let it slowly cool to room temperature before removing from the oven.

Whipped Cream:

  • Just before serving, prepare the whipped cream by combining the whipped cream, sugar, cardamom, vanilla and jam in a chilled bowl and beating on high with a hand mixer until medium peaks form. Careful not to over beat and separate.

Assemble:

  • Place the Pavlova on a pedestal or serving plate. Generously fill the center with whipped cream and top with chilled berry mixture. Garnish with additional fresh berries, honey and fresh mint. Serve immediately.

Notes

Recipe provided by Anna Rossi.
Anna is an Emmy Award-winning Lifestyle Host and TV Personality. She brings an authentic connection to food, travel, and the art of gathering as a culinary leader, food writer, recipe developer, brand ambassador, and spokesperson. Her culinary and TV journey began when she competed alongside her husband, AJ, on MasterChef USA. She has since become a celebrated home cook, developing original recipes and hosting cooking shows featured nationwide.
Anna and her family have a strong connection to and love for Cape Cod spending much of the summer in Osterville. A special thanks to Anna and AJ for the incredible feast they created to celebrate the flavors of Cape Cod’s “Local Summer.” - Julie Craven Wagner
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