pavlova with vanilla bean chantilly & lemony, vanilla infused blackberry compote
These individual pavlovas are a perfect dessert with a light, vanilla bean chantilly (sweetened whipped cream with a fancy name) and topped with a bright, lemony vanilla-infused blackberry compote.
Ingredients
Pavlova
5 large egg whites (about 150g-165g)
1/4 tsp Diamond Crystal kosher salt (or 1/8 tsp regular table salt)
1/4 tsp cream of tartar
250g (1 1/4/ cup) granulated sugar
1 tsp white vinegar
1 tbsp cornstarch
2 tsp vanilla bean paste
Lemony Vanilla-Infused Blackberry Compote
12 oz. Blackberries
1/4 tsp Diamond Crystal kosher salt (or 1/8 tsp regular table salt)
67g (1/3 cup) granulated sugar
2 Tbsp lemon juice (about 1/2 lemon)
Zest from one lemon
1 tsp vanilla bean paste
Vanilla Bean Chantilly Cream
480g (2 cups) heavy whipping cream
60g (1/2 cup) powdered sugar
1/2 tsp Diamond Crystal kosher salt (or 1/4 tsp regular table salt)
2 tsp vanilla bean paste
Instructions
Make the Pavlovas
Preheat the oven to 275 F.
To the bowl of a stand mixer, add the egg whites, cream of tartar, and salt. Whip on medium-low speed until the egg whites are foamy. Slowly add the granulated sugar, a tablespoon at a time every 30-60 seconds with the mixer on medium-high speed until the meringue is thick and glossy and holds a stiff peak.
Once the meringue has reached stiff peaks, remove the bowl and gently fold in the cornstarch, vinegar, and vanilla bean paste.
Scoop dollops of meringue about two inches apart onto a parchment lined baking sheet. Gently shape them with a spoon or offset spatula, keeping the sides higher and the top like a bowl to hold fillings later.
Bake the pavlovas at 275 F for thirty minutes. Lower the temperature to 250 F, and bake them for an additional thirty minutes. Turn off the heat and leave them in the oven for at least one hour, or even overnight.
Make the Blackberry Compote
To a saucepan, add the blackberries, salt, sugar, lemon juice, lemon zest, and vanilla bean paste. Stir together and place over medium-low heat, stirring occasionally as the mixture comes to a simmer. Cook for 10-15 minutes until the berries are soft enough to mash slightly. Continue cooking for another 5 minutes until the mixture is glossy and thickened slightly.
Remove from heat and transfer to a heat proof container. Cool completely before using and store in the refrigerator when not in use.
Make the Chantilly Whipped Cream
To a mixing bowl, add the whipping cream, powdered sugar, salt, and vanilla bean paste. Whip on medium-high or high speed until the cream reaches stiff peaks, scraping the bottom and sides of the bowl occasionally.
Use immediately, or store in the refrigerator for a few hours before assembling.
Assemble the Mini Pavlovas
Assemble the pavlovas right before consuming or serving.
Gather the pavlova meringues, compote, chantilly, a spoon, a piping bag, and a piping tip (I used Wilton 6B).
Fill a piping bag with the Chantilly and pipe onto the top of each pavlova. I piped mine in a flower pattern, piping shells on the outer edge. Use a spoon to create a divot in the center of each whipped cream “flower” to hold the blackberry compote.
Fill each whipped cream flower with a big spoonful of blackberry compote.
Serve and enjoy.
Notes
- Do I need a stand mixer to make mini pavlovas? No, you don’t need a stand mixer, but it does make making meringue much easier. You can make them with a hand mixer, but I don’t recommend mixing meringue with a wire whisk.
- Why is my egg white mixture not whipping up? Whipping egg whites is not hard, but there are a few things than cause trouble.
- 1) Do NOT let any bits of egg yolk get in the egg whites. It will cause them to not whip up. It’s best practice to crack the egg white in a little dish and transfer it to the main mixing bowl rather than cracking the eggs directly into the main mixing bowl. This way, if a little egg yolk sneaks in, you can simply save that egg for breakfast and try again.
- 2) Wipe your mixing bowl, whisk, and spatula down with an acid like lemon juice or white vinegar. This cleans the bowl from any lingering fat that could prevent the egg whites from whipping up. (I don’t typically do this.)
- 3) If the humidity in your house is extremely high, like 75% or even higher, it can greatly hinder the egg whites from whipping up. One summer, I was trying to make macarons, and my kitchen was 85% humidity and the meringue just would. not. whip. up. Use a dehumidifier while you whip the meringue if your kitchen gets incredibly humid. (It’s really helpful to have a hygrometer in your kitchen, especially during the summer or if you’re in a humid climate.)
- Can I use a different berry? While I have not tried it, raspberries would be an amazing swap. Blueberries and strawberries would also be great. When swapping berries, keep the sweetness in mind. If the berries you use are more tart, then you may need more sugar (I’m looking at you, raspberries).