Pavlova with Blackberries, Cerries & Hazelnut Brittle

Ingredients

Meringue

2 cups cane sugar
¼ cup powdered sugar
1 cup egg whites, about 7 - 8 large eggs
1 teaspoon vanilla bean paste

Hazelnut Brittle

1 cup cane sugar
2½ tablespoons Tillamook Extra Creamy Unsalted Butter 

1 cup hazelnuts, roughly chopped

Blueberry Syrup

1/4 cup blueberry juice
1/4 cup cane sugar
1/2 teaspoon fresh lemon juice

Cream

1 cup heavy whipping cream
4 tablespoons powdered sugar
1 teaspoon vanilla bean paste

To Serve

Blueberry syrup
Hazelnut brittle
Fresh blackberries
Fresh cherries

Method

Make the meringue

Preheat the oven to 305°F.

Combine the cane sugar, powdered sugar, egg whites and vanilla bean paste in a medium saucepan. Place over very low heat and whisk gently and continuously until the sugar has completely dissolved, about 4 to 5 minutes. Take care not to allow the eggs to cook.

To test, rub a little of the mixture between your thumb and forefinger. It is ready when it feels completely smooth, with no trace of graininess.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until the meringue is thick and glossy and holds stiff peaks, about 3 to 5 minutes, depending on your mixer.

Line a sheet pan with parchment paper. Spoon approximately one-third of the meringue onto the parchment and gently shape it into a round, square or rectangle to form the base. Keep the base at least ½ inch thick so that it is sturdy enough to transfer after baking.

Use the remaining meringue to create a generous, raised border. I like to spoon large, irregular dollops around the edge and gently join them together, although you can pipe the border if you prefer.

Bake for 45 minutes, then turn off the oven. Leave the pavlova inside as the oven cools, without opening the door for at least the first 60 minutes. Ideally, allow it to cool completely in the oven.

I usually make the pavlova before going to bed and leave it in the switched-off oven overnight. This allows it to cool slowly and helps create the crisp exterior and soft center I love.

Make the hazelnut brittle

Line a baking sheet with parchment paper and set aside.

Place the cane sugar in a small, heavy-bottomed saucepan over medium heat. Allow the sugar to melt without stirring, gently swirling the pan as necessary so that it melts evenly.

When the sugar is completely melted and has reached a light amber caramel color, remove the pan from the heat. Whisk in the butter then stir in the toasted hazelnuts.

Pour onto the prepared parchment paper and spread into a about ¼ inch layer. Allow to cool completely, at least 1 hour, then break into irregular shards.

Make the blueberry syrup

Combine the blueberry juice and cane sugar in a small saucepan. Bring to a gentle simmer and cook until slightly reduced and syrupy. Remove from the heat, stir in the lemon juice and allow to cool completely. This could be done ahead of time.

Whip the cream

Just before serving, whip the cream until it holds soft peaks, add the vanilla paste and spoon in the powdered sugar while continuing to whip, taking care not to overwhip. I like the cream to remain soft and billowy.

To assemble

Carefully transfer the meringue to a serving platter.

Swirl the syrup through the whipped cream and then spoon into the center of the meringue. Arrange the blackberries and cherries over the cream, then tuck irregular shards of hazelnut brittle among the fruit.

Olive's Tip

The pavlova is ideal for entertaining because most of the work can be done ahead. I make the meringue the night before and leave it to cool in the switched-off oven overnight. The hazelnut brittle and blueberry syrup can also be prepared in advance. Assemble the pavlova with the cream and fruit only shortly before serving so that the meringue remains beautifully crisp.

Wine Pairing

I would pair this with a chilled Brachetto d'Acqui from Piedmont. Its delicate sweetness, gentle effervescence and fragrant red-berry character complement the blackberries and cherries beautifully, while its freshness provides a lovely contrast to the cream, meringue and caramelized hazelnuts.