Spring is here, and that means it's time to stock up on delicious berries, tomatoes, and sweet corn, knowing these seasonal gems won't last forever. While you can find them at the store year-round, nothing beats their peak flavor.

This pavlova serves as a fantastic base for an abundance of plump blueberries, blackberries, and crunchy almonds. Plus, it's incredibly simple to prepare yet looks stunning! You can whip up the pavlova and berry sauce the night before, leaving just the cream filling to fold in before guests arrive, ensuring they're wowed.

almond and blackberry cream pavlova

Now, let's talk about that creamy filling. Adding mascarpone to whipped cream takes it to another level. The blend creates a beautiful marbled effect and combines the tartness of the berries with a creamy richness for a truly decadent treat.

almond and blackberry cream pavlovaalmond and blackberry cream pavlova

What I love most about serving this dessert is how it encourages a fun, messy experience. Its charm lies in its imperfections. You'll find yourself bonding with the person across the table, both of you sporting berry-stained fingers and a hint of meringue on your face. Embrace the delightful chaos! Let's dive into the recipe.

almond and blackberry cream pavlova
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Ingredients

Pavlova:

  • 4 large egg whites
  • 1/2 teaspoon kosher salt
  • 1 teaspoon white vinegar
  • 1 1/4 cups sugar
  • 1/2 cup sliced toasted almonds, plus extra for topping
  • 1 tablespoon cornstarch

Berry Cream:

  • 1 1/2 cups frozen blackberries
  • 2 tablespoons sugar
  • juice and zest of 1 orange
  • 1 1/4 cups very cold whipping cream
  • 1/2 cup very cold mascarpone cheese
  • 1 teaspoon almond extract
  • fresh mint for garnish
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh blackberries

Instructions

  1. Preheat the oven to 350°F. In a stand mixer, whisk the egg whites with salt for 2 minutes. Add vinegar, then gradually beat in the sugar while mixing on medium-high for about 8 minutes until glossy and stiff peaks form.
  2. Toss the sliced almonds with cornstarch in a small bowl, then gently fold into the egg whites. Line a baking sheet with parchment paper. Scoop the mixture onto the center of the sheet, shaping it into a 9-inch round with a slight indentation in the center to hold the filling.
  3. Place the baking sheet in the oven, then immediately reduce the temperature to 225°F. Bake for 1.5 hours, then turn off the oven and let the meringue sit inside for 1 additional hour. Cool completely on a rack.
  4. For the berry cream: Simmer the frozen blackberries with sugar, orange juice, and zest in a small saucepan for about 5 minutes until the berries break down. Remove from heat and let cool.
  5. In a stand mixer, whip the cream, mascarpone, and almond extract until soft peaks form, about 2-3 minutes. Mix 1/2 cup of this cream into the cooled blackberry sauce, then fold the mixture back into the whipped cream.
  6. Fill the center of the meringue with the blackberry cream. Top with fresh blueberries, blackberries, remaining almonds, and mint. Enjoy!