Prepare to be transported to a world of culinary magic with this show-stopping Pavlova with White Zinfandel Blackberry Compote! This iconic dessert from Down Under is not just a treat - it's an experience that combines delicate meringue, luscious cream, and a wine-infused berry topping that will make your guests think you've studied pastry arts in a Michelin-starred kitchen. Whether you're looking to impress at a dinner party or simply indulge in a spectacular dessert, this recipe promises to elevate your baking game from ordinary to extraordinary!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: New Zealand/Australian
Serves: 8 servings
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 2 cups blackberries
- 1/2 cup white Zinfandel wine
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide for shaping the pavlova.
- In a large, clean, dry mixing bowl, begin whipping the egg whites using an electric mixer on medium speed until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, while continuing to whip. Increase mixer speed to high and beat until stiff, glossy peaks form and the mixture is smooth and no sugar granules remain.
- Gently fold in white vinegar and cornstarch using a spatula, being careful not to deflate the meringue.
- Spread the meringue onto the prepared baking sheet, creating a circular shape with slightly raised edges to form a shallow bowl-like structure.
- Place the pavlova in the preheated oven and immediately reduce temperature to 250°F (120°C). Bake for 1 hour without opening the oven door.
- After baking, turn off the oven and leave the pavlova inside with the door closed to cool completely, approximately 1-2 hours.
- For the compote, combine blackberries, white Zinfandel, and lemon juice in a saucepan. Simmer over medium heat for 10-15 minutes until berries break down and liquid reduces.
- Strain the compote to remove seeds, then cool completely.
- Whip heavy cream with powdered sugar until soft peaks form.
- Just before serving, spread whipped cream over the cooled pavlova and top with White Zinfandel blackberry compote.
- Serve immediately to maintain the meringue's crisp exterior and marshmallow-like interior.
Tips
- Ensure your mixing bowl is completely clean and free from any oil or grease - even a tiny bit can prevent your egg whites from forming stiff peaks.
- Room temperature egg whites whip up more easily and create a more stable meringue. Separate eggs when they're cold, then let whites sit for 30 minutes before whipping.
- Add sugar gradually and beat thoroughly to prevent a grainy texture. The meringue should look glossy and form stiff, sharp peaks.
- Use low, slow baking and avoid opening the oven to prevent the meringue from cracking or deflating.
- The pavlova is done when it looks dry and slightly golden, with a crisp exterior and marshmallow-like interior.
- Assemble just before serving to maintain the meringue's crisp texture and prevent sogginess.
- For best results, make the pavlova on a dry, low-humidity day to ensure a perfectly crisp meringue.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 55mg
