It’s blackberrying time of year! Get out there and pick some – nothing beats food for free! This recipe is adapted (veganised) from one by Adventures in Cooking. I made it for a family celebration lunch last weekend and everyone loved it so I’m making it again this weekend for friends.
Makes 6 individual pavlovas or 3 double-deckers!
- 2 ½ cups blackberries
- ⅔ cup sugar
- 1 teaspoon lemon juice
- ½ tsp grated lemon zest
- ¼ tsp ground cinnamon
- Big slug of brandy
Blackberry Cardamom Whipped Cream
- 1½ tubs Oatly vegan crème fraiche
- 1 can coconut cream, chilled in the fridge (the only place I have found this is in Waitrose and Ocado)
- 1 tbsp blackberry reduction
- ⅓ cup sugar
- ½ tsp grated lemon zest
- 1 tsp vanilla extract
- ½ tsp ground cardamom
- Aqua faba: water from a can of chick peas (no added salt)
- A pinch of cream of tartar
- ½ cup caster sugar
- Handful of fresh blackberries (cherries, raspberries or blueberries) for garnish
- Get everything ready! Line a baking tray with baking paper, draw six 4 inch (10cm) circles on each and heat the oven to 100°C.
- Prepare a piping bag over a jug or pint glass.
- Drain the chick peas and transfer the aqua faba (juice from the can) into a saucepan.
- Heat the aqua faba gently reducing to ½ a cup in volume.
- Let cool to room temp in a glass bowl then add cream of tartar and whisk for several mins with an electric balloon whisk until stiff peaks form. This might take some time – maybe 10 minutes!
- Add the sugar a spoonful at a time whisking all the time until all the sugar is mixed in – you should now have glossy stiff peaks.
- Transfer the mix into a piping bag and pipe out 6 medium-size meringues, circling around the edge of each to give a raised border.
- Bake at 100°C for two hours then turn of the oven, unclick the door and leave to cool for one hour.
- When the meringues are done, gently loosen each one from the baking paper but keep them on your lined trays (if they are still sticky, cook for aother hour then allow to cool).
- Meanwhile, heat the blackberries over a medium heat, simmer for 15 minutes.
- Remove 1 tbs of the blackberry reduction for the cream.
- Stir in the sugar and allow the blackberry jam mixture to continue simmering over low heat for 45 minutes, stirring every few minutes or so.
- Remove the mixture from the heat, stir in the lemon juice, lemon zest and cinnamon and allow to cool to near room temperature before chilling in the fridge.
- To make the blackberry whipped cream, combine the crème fraiche, coconut cream (only the creamy bit from the top – don’t add the watery layer) blackberry concentrate, sugar, lemon zest, vanilla and cardamom – fold in gently. Place in the refrigerator to chill.
- To assemble the pavlova, first loosen the jam a bit with some brandy then spread the blackberry whipped cream on top of a meringue disc then top with boozy blackberry jam and then arrange some fresh fruit on the top. One layer should be enough but if you are feeling really decadent (greedy) have two!