Browse by
Browse by
Browse by
Browse by
Blackberry Cardamom Pavlova
Tested by Imperial Sugar
Chef Eddy Recipe
Blackberry Cardamom Pavlova
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Blackberry Cardamom Pavlova is a delicate baked meringue filled with Crème Chantilly and blackberries. A deliciously light and airy summer treat that's sure to impress. Works equally well with strawberries, raspberries or blueberries. 

Prep time
Bake/Cook time
2:00 to 2:30
8 servings
Sign in to post a comment
Blackberry Cardamom Pavlova
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
2:00 to 2:30
Yield :
8 servings



  1. Preheat oven to 210°F.
  2. Place a sheet of parchment paper on a large cookie sheet. Using a pencil draw an 8-inch circle onto parchment paper. Flip paper upside down and set aside.
  3. The meringue shell can be made with or without a piping bag. If using, fit a piping bag with a large plain pastry tube and set aside.
  4. Whip egg whites to froth and while whipping gradually add first listed 1/2 cup sugar. Add vanilla extract.
  5. Continue whipping on medium speed to very stiff peaks.
  6. Mix remaining sugar with cardamom. Stop whipping and using a rubber spatula gently fold remaining sugar into meringue. Once combined stop folding.
  7. If using a piping bag, pipe an 8-inch spiral onto parchment paper. On the edge, pipe large kisses and place in oven. Without pastry bag spoon meringue into drawn circle. Using a spoon, spread meringue even in center while building a higher border. Place in oven.
  8. Bake until meringue is thoroughly crisp. This will take at least 2 hours. Once cooled, store meringue airtight to prevent meringue from becoming soggy.
  9. When ready to serve, fill meringue with Crème Chantilly.
  10. Arrange blackberries on top of Crème Chantilly. Sprinkle with powdered sugar. Store refrigerated.



  1. If during baking the meringue starts to lightly brown, reduce oven temperature by 20 degrees. Many oven readings are incorrect.
  2. Meringue can be challenging to make on humid days. Take the humidity into account before attempting this recipe. 
Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.