Individual Blackberry Pavlovas (Perfect for Easter, Mother's Day and Tea Time)

This light and luscious dessert combines meringue, 
whipped cream and fresh blackberries.

Ingredients:
5 egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/4 cups superfine sugar (also called Baker's sugar)
1/4 teaspoon sea salt
2 teaspoons pure vanilla extract
1 cup blackberry jam
3 cups fresh blackberries, rinsed and patted dry
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 envelope of Dr. Oetker "Whip It" (optional)
parchment paper
pastry/frosting bag (optional)
star frosting tip (optional)

Method:
Preheat oven to 250*. Line a baking sheet with parchment paper. Trace 12 2 1/2 circles, on the paper, using a cookie cutter or glass to outline. (Leave a few inches between the circles, since the pavlovas spread a bit while baking.) Turn the parchment paper over, so that the penciled circles are on the bottom side.
Place the egg whites in a very clean and dry mixing bowl. (Make certain that there are no specks of egg yolks in the whites.) With an electric mixer, on medium speed, beat the whites until they are foamy. Add the cream of tartar and beat at medium-high speed until stiff peaks are formed. (Be careful not to over-whip, making the whites crumbly and dry.)
Once the stiff peaks have formed, reduce the mixer speed to medium and the Baker's sugar, one tablespoon at a time, taking 2 to 3 minutes to add. After all of the sugar is added, scrape the sides and bottom of the bowl with a spatula. Next, Beat on high speed for 5 to 6 minutes, until the whites are very glossy and stiff, and the sugar is completely dissolved.
Gently fold in the salt and vanilla, stopping as soon as they are mixed in. 

Place meringue into the pastry bag fitted with an open star tip.

Star tip

Using the traced circles as a guide, first make a flat circle, then pipe the meringue around the edge, several times, to create a nest shape. (If you do not have a pastry bag and tip, use a spoon to make a mound of meringue and to make an indentation in the center of the nest.)

Individual "nests".

Bake for 60 to 70 minutes and then turn the oven off. Open the oven door and keep slightly open with a wooden spoon at the top of open door. Cool for 1 to 2 hours. (The pavlovas can be prepared in advance and stored at room temperature, lightly covered with plastic wrap, for up to 5 days.)
While the pavlovas are baking, place the blackberry jam into a saucepan. Heat over low to medium-low heat until warmed. Add the fresh berries and stir gently to even coat with the warmed jam. Set aside to cool.

Blackberries

With mixer of high speed, beat the cream, powdered sugar (and Whip It, if desired) until firm peaks form, when the beaters are lifted out of the cream. Spoon the whipped cream into the center of the individual pavlovas. Top with blackberries and serve. Makes 12.

Notes: 
If desired, omit the jam and use any fresh berry, or combination of berries, of your choice, such as blueberries and strawberries.

If you cannot find C & H , or another brand, of Baker's sugar at your grocery store, you can make your own, by placing in a food processor for several minutes. It should be processed until it is finer and a little powdery, somewhat like very fine sand.

Dr. Oetker's Whip It helps whipped cream to hold it's shape and is entirely optional.

Whip It can usually be found online or
at Cost Plus World Market.

Even though these are best served right after being assembled, I prepared 4 pavlovas and packaged them to deliver to family who lives 45 minutes from our home. They traveled well, packed with frozen bottles of water. Upon arrival, they were placed in a refrigerator. Two were served several hours later and the remaining two were eaten and enjoyed on the following day.

Pavlovas packaged to deliver.

See these recipes, on this blog site,  for recipes that require egg yolks:
"Grandma Winifred's English Tarts"
"Kahlua & Coffee Creme Brulee"