Spring Pavlova with Blackberry Burnt Honey Cream

1. Wash Up!

2. Make the meringue: Preheat the oven to 325°F. Combine the egg whites and cream of tartar in the bowl of a heavy duty stand mixer. Beat with the whisk attachment until soft peaks form. With the motor running at medium-high speed, add the caster sugar, 1 tablespoon at a time. Beat 30 seconds after each addition until all of the sugar in incorporated. Continue to beat for 8 to 10 minutes or until the meringue is thick and glossy and all the sugar is dissolved. Whisk in the cornstarch and vinegar.

3. Shape the pavlova: While the meringue is beating, line a rimmed baking sheet with parchment paper. Place a 10-inch cake pan on top of the parchment and use it to trace a circle. Spoon the meringue inside the circle on the parchment. Use the back of a spoon or an off-set spatula to create peaks from bottom to top of the meringue. Repeat around the edges.

4. Bake the pavlova: Place the pavlova in the oven and reduce the oven temperature to 200°F. Bake for 1 hour and 30 minutes. Turn the heat off and let the pavlova cool in the oven for 4 hours or overnight.

5. Make the blackberry-burnt honey whipped cream: Place the honey in a medium saucepan over medium-high heat. Cook, swirling the pan frequently, for 5 to 6 minutes or until the honey begins to bubble and caramelize. Remove from the heat. Add the blackberries to a food processor and pulse until pureed. Press the blackberry mixture through a fine wire mesh strainer to remove the seeds, if desired. Add the blackberry puree to the honey and let cool to room temperature. Beat the heavy cream in a large bowl until stiff peaks form. Fold in the blackberry mixture.

To Serve: Place the pavlova on a cake stand or serving platter. Spoon the whipped cream into the center. Drizzle with extra honey and garnish with flowers and currants.

Pro Tip: To make caster sugar, blend granulated sugar in the blender until very fine.

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