Recipe for cooking blackberry pavlovas

Recipes from Oceania and the Philippines :: Oceania and Filipino Desserts

3 egg whites, at room temperature
1/4 tsp. cream of tartar
1/4 tsp. vanilla extract
3/4 c. sugar
1 small box instant vanilla or lemon pudding and pie filling
1 1/2 c. skim milk
1 (16 1/2 ounce) can blackberries, drained

Preheat oven to 225 degrees fahrenheit. Line a large baking sheet with parchment paper. Trace six 3 1/2-in. circles on paper. Set aside.

Combine egg whites, cream of tartar and vanilla extract in large mixing bowl, Beat a high speed of electric mixer until soft peaks begin to form. Add sugar, 1 Tbsp. at a time, while beating at high speed. Beat until mixture is thick and glossy.

Spread about 1/2 c. meringue mixture over each circle on prepared baking sheet, mounding slightly around edges. Bake for 2 hours. Turn oven off (DO NOT OPEN DOOR). Let meringues stand in oven for 1 hour. Remove meringues from oven and cool to room temperature. Set aside.

Combine pudding mix and milk in a 4-c. measure. Stir well with whisk to combine. Let stand for 5 mins. or until thickened.

Carefully peel paper from meringues. Place meringues on a serving platter. Spoon 1/4 c. pudding into each meringue. Top in an even way with blackberries.

Yields 6 servings