Peach Blackberry Pavlovas Recipe

5 1
Peach Blackberry Pavlovas Recipe
Peach Blackberry Pavlovas Recipe photo by Taste of Home
Publisher Photo

Peach Blackberry Pavlovas Recipe

Be the first to add a review
5 1
Publisher Photo
It's hard to decide whether it's the presentation or taste that makes this pretty dessert tops. Fresh berries rest on a pillow of homemade meringue for a finale that sums up why we love summer in one delicious bite. —Charlene Chambers, Ormond Beach, Florida
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + standing

Ingredients

  • 6 egg whites
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1-1/2 cups sugar
  • TOPPING:
  • 4 large peaches, peeled and sliced
  • 2 cups fresh blackberries
  • 1/2 cup sugar
  • 2 tablespoons peach schnapps liqueur
  • 1/2 cup heavy whipping cream
  • 1 teaspoon confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Additional fresh blackberries

Directions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff peaks form.
Drop meringue into six mounds on parchment paper-lined baking sheets. Shape into 3-1/2-in. cups with the back of a spoon. Bake at 225° for 1 to 1-1/4 hours or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours.
In a large saucepan, combine the peaches, blackberries, sugar and liqueur. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
Spoon fruit mixture into meringue shells; top with whipped cream. Garnish with additional blackberries. Yield: 6 servings.
Originally published as Peach Blackberry Pavlovas in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p232

Nutritional Facts

1 each: 419 calories, 8g fat (5g saturated fat), 27mg cholesterol, 113mg sodium, 84g carbohydrate (79g sugars, 4g fiber), 6g protein.

  • 6 egg whites
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1-1/2 cups sugar
  • TOPPING:
  • 4 large peaches, peeled and sliced
  • 2 cups fresh blackberries
  • 1/2 cup sugar
  • 2 tablespoons peach schnapps liqueur
  • 1/2 cup heavy whipping cream
  • 1 teaspoon confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Additional fresh blackberries
  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff peaks form.
  2. Drop meringue into six mounds on parchment paper-lined baking sheets. Shape into 3-1/2-in. cups with the back of a spoon. Bake at 225° for 1 to 1-1/4 hours or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours.
  3. In a large saucepan, combine the peaches, blackberries, sugar and liqueur. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
  4. Spoon fruit mixture into meringue shells; top with whipped cream. Garnish with additional blackberries. Yield: 6 servings.
Originally published as Peach Blackberry Pavlovas in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p232

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeach Blackberry Pavlovas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review