Blackberry Cardamom Pavlova

Prep Time 20 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 25 minutes
Author Eva Kosmas Flores


Blackberry Jam

  • 20 Ounces frozen blackberries
  • 2/3 Cup Sugar
  • 1/4 Cup Honey
  • 1 Teaspoon Lemon Juice
  • 1/2 Teaspoon Grated Lemon Zest
  • 1/4 Teaspoon McCormick Roasted Ground Cinnamon

Blackberry Cardamom Whipped Cream

  • 16 Ounces Heavy Whipping Cream
  • 1/3 Cup Sugar
  • 1/2 Teaspoon Grated Lemon Zest
  • 1 Tablespoon Blackberry Reduction
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon McCormick Ground Cardamom

Meringue Discs

  • 6 Egg Whites
  • 2 Cups Granulated Sugar
  • 1 Teaspoon Corn Starch
  • 1 Teaspoon McCormick Ground Cardamom
  • 1/2 Teaspoon Vanilla Extract
  • Pinch of Salt
  • 12 Ounces Fresh Blackberries for garnish


  1. Preheat the oven to 300 degrees Fahrenheit. In a large bowl, beat the egg whites and salt until they begin to stiffen but aren't dry. Gradually beat in the sugar, about 1/4 cup at a time. Continue beating on high speed until the egg whites are shiny and thick, then fold in the vanilla extract and the ground cardamom.
  2. Spread the egg whites out in 3 separate 6-inch circles on a large baking sheet lined with parchment paper. Place in the oven and bake for 1 hour. Once the hour has passed, turn off the oven and open the oven door halfway and allow the pavlova to cool to room temperature. Then remove the pavlova from the oven.
  3. Meanwhile, heat the frozen blackberries in a medium-sized pot over medium, high heat, stirring every few minutes until they're defrosted and break apart. Lower the heat and allow the mixture to simmer for 15 minutes. Remove 1 tablespoon of the blackberry concentrate mixture and set it aside. Stir in the sugar and honey and allow the blackberry jam mixture to continue simmering over low heat for 45 minutes, stirring every 8 minutes or so.
  4. Then remove the mixture from the heat, stir in the lemon juice, lemon zest, and roasted ground cinnamon and allow to cool to near room temperature before placing in the refrigerator to chill.
  5. To make the blackberry whipped cream, beat the whipping cream, blackberry concentrate, ground cardamom, salt, and sugar until thick, fluffy, and holds a peak. Fold in the lemon zest and vanilla extract. Place in the refrigerator to chill.
  6. To assemble the pavlova, remove one of the pavlova layers from the parchment paper and place on a serving plate. Spread the blackberry whipped cream on top of it, then the blackberry jam, and then arrange some of the fresh blackberries around the edge. Continue layering in this pattern until you've assembled all three layers of the pavlova. Serve immediately and enjoy!