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Peach Blackberry Pavlovas

 Peach Blackberry Pavlovas
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.
6 ServingsPrep: 30 min. Bake: 1 hour + standing

Ingredients

  • 6 egg whites
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure 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.

2 of 2

Peach Blackberry Pavlovas (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 pavlova with 2/3 cup fruit mixture and about 2 tablespoons whipped topping equals 419 calories, 8 g fat (5 g saturated fat), 27 mg cholesterol, 113 mg sodium, 84 g carbohydrate, 4 g fiber, 6 g protein.