4 large egg whites
1 pinch cream of tartar
1 teaspoon (5 ml) white vinegar
1 pinch salt
1 cup (200 g) granulated sugar
1 teaspoon (5 ml) vanilla
Ingredients - Coulis
1 pint (500 ml) Blackberries
1/2 cup (100 g) sugar
3 tablespoons (45 ml) fruit juice
3 tablespoons (45 ml) water
1 teaspoon (5 ml) cornstarch
Ingredients - Whipped Cream Vanilla Bean
1 cup (240 ml) whipping cream 2 tablespoons (30 ml) sugar 1 vanilla bean
Preheat Oven to 225°F/107.2°C.
In a large bowl, beat egg whites with cream of tartar, salt and vinegar until soft peaks form. Slowly beat in sugar, until glossy peaks form. Beat in vanilla.
Cover a large baking sheet with parchment paper. Spread meringue into the parchment creating a 10-inch (25 cm) circle, pushing up edges to form a bowl.
Bake for 1 1/2 hours or until firm to the touch. Turn off oven and leave meringue in oven to dry.
COULIS: In a small saucepan, add the blackberries, sugar, juice, and cornstarch. Bring to a boil and reduce and simmer for about 10 minutes or until the blackberries start to break down and release their juice. Remove from the heat and let cool completely. At this point you can puree your coulis if you desire or leave it chunky.
WHIPPED CREAM: In a medium chilled bowl whip cream adding sugar. Cut vanilla bean in half and scrape out seeds. Add the seeds to the whip cream and continue to beat until firm.
Place the Pavlova on a platter. Spread the Blackberry Coulis in the middle of the Pavlova. Add the whipped cream and spread to cover the Coulis. Top with Fresh Blackberries and garnish with edible flowers.