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Mixed Berry Pavlova Stack

Ingredients

Scale

Raspberry coulis

  • 200 g fresh raspberries or frozen raspberries
  • 100 g caster sugar
  • 20 g lemon juice

Pavlova

  • 330 g white sugar
  • 250 g egg whites (approx. 8 egg whites), room temperature
  • 1 pinch cream of tartar
  • 1 tsp white vinegar
  • 1 tsp natural vanilla extract
  • 2 tbsp cornflour

Raspberry cream

  • 600 g pouring (whipping) cream
  • 20 g frozen raspberries, thawed and well-drained
  • 500 g fresh mixed berries, for garnishing

Instructions

Raspberry coulis

  1. Place all coulis ingredients into mixing bowl and cook 4 min/90°C/speed 4. Transfer into a bowl, cover with plastic wrap and place into refrigerator. Clean and dry mixing bowl.

Pavlova

  1. Preheat oven to 150°C. Line 2 large baking trays (40 x 35 cm) with baking paper. Trace 2 circles (approx. 20 cm) on the underside of each piece of baking paper, then set baking trays aside.
  2. Place 200 g of the white sugar into mixing bowl and mill 15 sec/speed 9. Transfer into a bowl and set aside.
  3. Place remaining 130 g white sugar into mixing bowl and mill 15 sec/speed 9. Transfer into bowl with the previous batch and set aside. Thoroughly clean and dry mixing bowl.
  4. Insert butterfly whisk. Place egg whites and cream of tartar into mixing bowl and whip 5 min/37°C/speed 3.5, without measuring cup.
  5. With butterfly whisk still in place, mix 5 min/37°C/speed 3, slowly adding reserved sugar through hole in mixing bowl lid 1 spoon at a time until well combined.
  6. With butterfly whisk still in place, mix 40 sec/speed 3, adding vinegar, vanilla and cornflour through hole in mixing bowl lid until combined.
  7. Spoon mixture into traced circle guides on baking paper to form discs approx. 4-6 cm thick. Bake for 10 minutes (150°C), then reduce oven temperature to 120°C and bake for 1 hour (120°C).
  8. Turn oven off and leave pavlova discs to cool completely with the oven door shut (approx. 3 hours or overnight). Clean and dry mixing bowl and butterfly whisk.

Raspberry cream

  1. Re-insert butterfly whisk. Place cream into mixing bowl and whip until soft peaks form/speed 3.5, watching cream carefully through hole in mixing bowl lid.
  2. Add raspberries and mix 10-20 sec/speed 2, or until just combined.
  3. To assemble pavlova stack, place 1 of the discs onto a serving platter. Top disc with half of the raspberry cream, then decorate with half of the fresh mixed berries and drizzle with 1-2 tablespoons of coulis. Place remaining pavlova disc on top, then repeat layering with remaining cream, fresh berries and 1-2 tablespoons of the coulis. Serve immediately.