How pretty this layered pavlova is and a great way to include lots of berries as well.
You can make this either chewy or crunchy, depending on your preference.
For a crisp shell yet chewy meringue then cook according to instructions, for a crisp pavlova leave out the cornflour and cook at 150 C (300 F) until firm and hollow sounding when tapped.
- 7 eggs
- 1 3/4 cups caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons cornflour
- 1 tablespoon boiling water
- 600ml (20.329 fluid ounces) cream, whipped to soft peaks
- 1 punnet blueberries
- 1 punnet raspberries
- 1 punnet strawberries, hulled and sliced
- handful of cherries
- icing sugar to dust
Preheat the oven to 120 C (250 F)
Create 3 x 22cm diameter circle outlines on baking paper with a pencil. Place the baking paper on baking trays, make sure that the lead side is on the underside.
Place egg whites in the bowl of a mixer (ensuring bowl and whisk are perfectly clean). Whisk until soft peaks form when the beater is lifted from the mixture. Continue to mix, gradually adding sugar at a tablespoon or so at a time and waiting between each addition, add cornflour with last of the sugar. Beating time in total will be about 6-7 minutes. Lastly add vinegar, vanilla and boiling water and allow to mix a minute more.
Spoon the meringue onto the baking paper, inside the pencil outline, smooth to create an even surface.
Bake for 1 1/2 hours until the meringue feels firm. Turn the oven off without opening the door and allow to cool for at least 2 hours more or overnight.
When you are ready to serve, whip the cream to soft peaks. I don’t sweeten the cream as it is nice having it natural with the sweetness of the pavlova but add a wee splash of vanilla if you like.
Invert one disc onto a serving plate or cake stand, cover with a layer of whipped cream and berries. top with another meringue disc and do the same again. Top with the third disc and then cover with cream, berries and cherries and dust with icing sugar.