Blackberry Basil Pavlova
Basil adds a mild peppery undertone to this simple blackberry Pavlova. An electric mixer is best for beating egg whites and whipping cream to sturdy peaks. The meringue can be baked several hours in a...
Blackberry Basil Pavlova: Flavours of Summer
You can’t overfill your basket with wild, seasonal blackberries.
Once summer rolls in, my family and I are fully immersed in the outdoors. And, naturally, a good portion of our outdoor activities revolve around food—preparing, eating and even foraging for it. Come August, you’re likely aware of the countless wild blackberry brambles sprawling around the island (some invasively so) and many eager pickers awkwardly contorting their bodies through the vines in an effort to grab just one more sweet berry. I am no exception and firmly believe you can’t overfill your basket with wild, seasonal blackberries.
Thankfully, there are a myriad of ways to enjoy these gorgeous inky fruits: fresh, macerated, muddled, preserved or studded through pies and cakes. Yet, with so much time spent outside and summer temperatures on the rise, there’s little time or desire for overly elaborate cooking or baking. Enter the Pavlova, the exquisitely light and airy union of marshmallowy meringue and cold whipped cream that can be piled high with all those prized blackberries.
Pavlova is a beloved hot-weather dessert since it’s baked at a low temperature, comes together with ease and can be adorned with any number of seasonal or local fruits. This particular version pairs two of my favourite summer flavours: juicy Island blackberries (obviously) and fresh, peppery basil. While it may seem an odd pairing, these two go remarkably well together when piled over a cushion of whipped cream and meringue.
For the recipe linked below, source the ripest blackberries possible from either your grocer or straight off the vine. And if you are foraging, be sure you are knowledgeable about wild blackberries or accompanied by someone who is—don’t pick or eat any berry unless you’re absolutely positive of its identity. Finally, clean and dry the blackberries before use.
Recipe