Lemon Pavlovas with Blackberry Sauce

I have a number of weirdo food quirks:

1. I eat all the crust off a slice of bread first, in a circle, until all that’s left is the center

2. I suck on Cheetos until they’re soggy, then chew and swallow

3. I eat french fries two at a time, and they have to be identical in length. I’ll sort them first, to match each fry with a similar-sized french fry companion, then eat them together

4. I don’t like cold foods touching hot foods

And relatedly:

5. I like to eat desserts one layer at a time

Cake, then frosting. Crust, then pie filling. Whipped cream, then Jell-O. Bars present their own issues, but that’s another story for another, messier day.

Lemon Pavlova with Blackberry Sauce

On the evening I served these ethereal splendors to Mom and Handsome Greg, I took care in sequestering the creamy filling from the cloud of meringue. Yet somehow, a crispy shard of meringue found its way onto my forkful of sweetened mascarpone, stained with blackberry juice.

Clean Plate

How could this have happened? I mean, it’s not like I’d had three glasses of wine, or anything.

Meringue with Lemon Zest

And then a light bulb turned on in my mouth, or maybe in my head. In that one, incredible you-got-your-chocolate-in-my-peanut-butter-no-you-got-your-peanut-butter-in-my-chocolate moment, I finally understood the desire to construct “the perfect bite” of food.


While each element of the recipe – the light, crunchy meringue, the duvet of butter-sweet cheese, and the fresh, tart blackberry sauce – is tasty in its own right, together they are magical.

So what are your food hang-ups?

Continue reading for the Lemon Pavlovas with Blackberry Sauce recipe

Lemon Pavlovas with Blackberry Sauce
Recipe Type: Dessert
Prep time: 20 mins
Cook time: 2 hours 10 mins
Total time: 2 hours 30 mins
Serves: 8
A light, crunchy meringue, topped with a duvet of butter-sweet mascarpone cheese, and fresh, tart blackberry sauce.
  • Meringues
  • 4 egg whites, room temperature
  • 1 cup sugar
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon cream of tartar
  • Zest of 2 lemons
  • Blackberry Sauce
  • 12 ounces frozen blackberries, thawed
  • 1/2 cup sugar
  • 1 cup of cold water
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • Mascarpone Filling
  • 1 cup mascarpone cheese, softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 200⁰ F. Line a baking sheet with parchment paper.
  2. Beat the egg whites until thick, about 2 minutes. Continue mixing on medium speed while gradually adding the 1 cup of sugar, about a tablespoon at a time. Add the salt, cream of tartar, and lemon zest. Increase the speed to high and beat until stiff peaks form, about 3 to 4 minutes.
  3. Drop the mixture in 1/2 cupfuls onto the prepared baking sheet about 2 inches apart. Using the back of a spoon, make a well in the center of each mound. Bake on the center oven rack for 2 hours. Turn off the oven and leave the meringues to cool completely in the oven for 2 hours.
Blackberry Sauce
  1. In a sauce pan over medium heat, combine the 1/2 cup of sugar, water, cornstarch, and lemon juice. Stir until the mixture is smooth. Stir in the blackberries and mash with a potato masher.
  2. Simmer until mixture has thickened. Remove from heat. Refrigerate until needed.
Mascarpone Filling
  1. In a small bowl, combine the softened mascarpone cheese, powdered sugar, and vanilla extract. Stir until smooth. Refrigerate until needed.
  1. Spoon a dollop of the mascarpone cream into the well of each meringue. Top with the blackberry sauce and serve.

The meringue recipe makes 8 servings, which leaves a surplus of blackberry sauce. What you choose to do with it is your business. Feel free to leave the sordid details in the comments.


Linked to: 33 Shades of Green, Domestic Deadline, Lady Behind the Curtain, Feeding Four, Make-Ahead Meals for Busy Moms, This Chick Cooks, Creations by Kara, Cajun Sugar Pie, The King’s Court IV, Lil’ Luna, Mrs. Happy Homemaker, Mandy’s Recipe Box, Crazy for Crust, Miz Helen’s Country Cottage, Something Swanky, Alli ‘n Sons

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s