PAVLOVA WITH BLACKBERRIES FROM THE GARDEN. Yummie BLACKBERRIES on thorny, tall bushes. We can’t reach and pick them all. My very sweet friend has such beautiful blackberries in her garden – and we pick some of them for a delicious PAVLOVA WITH BLACKBERRIES. Before baking the meringue cake – I folded in 1-2 tablespoons homemade BLACKBERRY MARMELADE http://marlenesmadblog.dk/min-bedste-brombaermarmelade/ into the edges of the meringue – pls see picture. I also added 2 tablespoons BLACKBERRY MARMELADE to the whipped cream. Have you seen these BLACKBERRIES?Ingredients: PAVLOVA: 3 egg whites; 3/4 cup superfine sugar (150 g), ½ teaspoon vinegar, ½ teaspoon cornflour (maizena). TOPPING: 500 g BLACKBERRIES; 2-4 tablespoons Blackberry Marmelade; 2 cups heavy cream (for whipped cream).PROCEDURE: PAVLOVA: Preheat oven to 120°C traditionel oven (125°C = 250°F). Measure sugar. Crack and separate the egg whites free of yolk and shell. I give a yolk to my dog, she loves it. Check your egg whites. Pour the egg whites into the bowl. Whisk the egg whites. Add the 1/2 teaspoon vinegar to the egg whites. Continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the egg whites falling out. Stop whisking (eggs must not be over-whisked). Mix the 1 teaspoon cornflour into the sugar. With the egg whites stiff add a big tablespoon of sugar after another while whisking. Once you have added the sugar, continue to whisk until the meringue thicken up. When thickened, stiff and shiny meringue – it’s ready.Form the PAVLOVA MERINGUE CAKE in a circle/round of 24 cm diameter (9”Pie = 23 cm; 10” = 25 cm) onto a cookie sheet. I use a cookie sheet made of silicone because the meringue don’t stick to the silicone and easy to clean afterwards. Alternatively use a decorating bag for making the PAVLOVA meringue cake. Spoon meringue into large decorating bag. Finally pipe the meringue onto cookie sheet in a circle. Just before baking I added 1-2 tablespoons of homemade BLACKBERRY MARMELADE into the meringue. Pls see on picture. Bake the PAVLOVA meringue cake in the oven for 1½ hours to 2 hours. Place the meringue in the preheatet oven in the lowest part of the oven. Cool of completely on cookie sheet. The meringue is not supposed to stick to cookie sheet, when finished. Store PAVLOVA meringue cake in tightly covered container until use. Place the PAVLOVA on a serving plate. Whip the heavy cream into whipped cream. Eventually add a bit of (2-3 tablespoons) blackberry marmelade. Just before serving spread whipped cream onto PAVLOVA meringue cake and decorate all over with the beautiful BLACKBERRIES in abundance! The best PAVLOVA WITH BLACKBERRIES FROM THE GARDEN. Bon appetit !