Blackberry Lime Pavlova
As the great Alyssa Edwards once said, I’m back back back back again!
Listen, life’s been a little hectic lately. Currently, I’m going through a career change, planning my own wedding, planning my honeymoon, working full-time, studying (or trying to), and working on some other little surprises. It’s enough for me to cringe at the thought of updating the blog, or even posting a picture on Instagram. But finally, I feel like I’m ready to get back into the realm of blogging. And what better way to start than with a simple pavlova recipe?
Now, some of you are probably thinking “what the hell is a pavlova?” Others may be familiar with it but are laughing at the fact that I called a meringue “simple.” But I promise, getting the perfect crunchy-fluffy-airy-crispy-light texture doesn’t have to be as difficult as people make it out to be!
For those that don’t know, a pavlova is an Australian creation of meringue topped with cream and fruit. It’s meant to be a nice cool dessert on those hot Aussie days that make your face want to melt off. Typical me, I made it in winter because I’m sick of snow on the ground and heater-cracked dry hands. I needed something summery to pick me up, so I decided to use some fruits that traditionally make you think of warmer days.
You might know that I’m a fan of lime. Like a big fan. Like a big, big fan. So naturally, I threw it in here as well. Meringue and whipped cream can be almost painfully sweet sometimes, so you need something a little more sour to keep the cavities from forming as soon as it hits your palate. The lime brings that zing, and it’s complemented perfectly by the blackberry jam. So if you decide to take this recipe and go your own way with it, make sure that you have an element in it to break through the sweetness!
The trick to the perfect meringue is to add the sugar slowly. Where I live, it’s hard to find caster sugar (which is just a finely ground sugar), and I don’t have a food processor (yet). So I use regular granulated sugar, and it’s doable as long as you take your time when you add it in. You also need a low and slow bake to make sure the meringue dries out without coloring. You want it as white as possible, so that the sugar doesn’t burn and affect the flavor. And once it’s done, leave it in the oven to cool! If you take it out and cool it on a countertop or in the fridge, the rapid temperature change will crack it and make it ugly. Treat a meringue like you would a very temperamental child, and you should be fine.
It can be intimidating to make a pavlova for the fist time, so take your time, read the instructions, and take note of what might have went wrong the first time. All it took was one grainy pavlova for me to learn my lesson about adding the sugar in slowly! Hopefully you won’t find it too difficult, and this will end up being something you serve whenever you’re craving something light and fruity. Happy baking!