Berries N' Cream Pavlova

Continuing in my parade of red white and blue desserts in preparation for the Fourth of July I've made a patriotic pavlova!  The fluffy meringue is a wonderfully light summer dessert. The marshmallow consistency can be accented by any fruits or toppings you like! I love berries and cream! As seen on Photograzing and and part Cook and Tell. 

berries and cream pavlova

With Independence Day coming up I thought I'd do a little mini series of red, white and blue desserts! I started out with the cherry pie and now this gorgeous pavlova! 


It's been a bit of a long week. Thankfully my intern is now working half days instead of one day a week! It makes such a difference to have the extra helping hand. I've been backed up on some reports to do and now I have actually been able to get on in a day! I was even able to get off for the weekend a little early and get in some Friday afternoon baking! Interns are wonderful. 

Berries N' Cream Pavlova

3 egg whites

3/4 cup plus 2 tablespoons powdered sugar

1/2 teaspoon cornstarch

1 cup whipped cream

1 pint blueberries

1 pint raspberries

Preheat oven to 200 degrees Fahrenheit.

Put egg whites in a stand mixer. Mix until they hold soft peaks. While the mixer is still running on a medium speed, add in the sugar one tablespoon at a time. Add in the cornstarch. Beat until the meringue holds very stiff peaks. 

Spread the meringue in a circle onto a parchment paper lined baking sheet. I prefer to either fill a spring form pan and then remove it, or trace a circle on the underside of the parchment paper.

Bake for roughly one hour, or until the outside is dry, and a pale cream color. Turn the oven off, leave the door slightly ajar and allow the meringue to cool completely.

The cooled meringue can be stored in an airtight container for a few days.

To serve garnish with whipped cream and berries. Serve within 3-6 hours of garnishing. 

Enjoy! 

Chocolate Cupcakes with Lavender Chantilly

Dutch cocoa and lavender pair excellent in this exotic little cupcake! And the additional Lavender buds are the perfect touch! The aromatic flavor of the lavender is an excellent addition to the lightness of the whipped cream. If you’re never baked with lavender I highly recommend it! As seen on Photograzing. 

chocolate cupcake with lavender chantilly

Graduation season is upon us! This week I was very privileged to fill an order for a very thoughtful woman to give to a newly sworn in attorney! Let’s hope he’ll be the good kind! He must be, since when she and I talked, she told me his tastes run towards finer foods. How could they not? It turns out he used to live in France! It took me only one minute to decide that lavender chantilly would be just the thing!

As always, with all my orders the proceeds were donated to charity. The proceeds from these lovely cupcakes were donated to the Capital Area Food Bank.

culinary lavender, chocolate lavender chantilly cupcakes

Chocolate Cupcakes

adapted from Chocolate Pound Cake

1 1/2 cups butter, softened

3 cups white sugar

5 eggs

2 teaspoons vanilla extract

1 1/4 cup buttermilk

2 cups all-purpose flour

3/4 cup dutch process cocoa powder

1/2 teaspoon baking powder

1 teaspoon salt

Preheat oven to 325 degrees F (165 degrees C). Line a cupcake pan with cupcake wrappers.

Mix together the flour, cocoa, baking powder, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Pour batter into lined cupcake tins.

Bake in the preheated oven for 15 minutes minimum, or until a toothpick inserted into the center of the cake comes out clean.

Lavender Syrup

2/3 cup white sugar

2/3  cup water

1 tablespoon lavender

In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Add lavender flowers and all to seep as the syrup cools. Allow to seep for at least one hour.  

Lavender Chantilly

1 cup heavy whipping cream

2 tablespoons lavender syrup

Whip the cold cream and add the lavender syrup. Whip until it reaches your desired consistency.

To assemble pipe the lavender chantilly onto the tops of cooled lavender cupcakes. Sprinkle with additional lavender flowers.

Enjoy!