Layered Summer Berry Pavlova
“Happy New Year to you all! May 2014 be your best year on this large gassy planet that is hurling it’s way through space Let’s start the year off with this triple decker pavlova that mated with a fruit shop.”
Happy New Year to you all!
May 2014 be your best year on this large gassy planet that is hurling it’s way through space
Let’s start the year off with this triple decker pavlova that mated with a fruit shop.
I made a double decker version for Christmas Day, and it was well received by everyone. Sure it didn’t beat my Santa pavlova from 2012 in terms of appearance (which I still need to blog), but it was the perfect way to end possibly our most pleasant Christmas ever.
I had liked the look of the double decker pavlova, and I had used a different recipe to the one I previously blogged, and found this one to be more stable. With plenty of eggs still in my fridge, I decided to
try overachieve with a triple decker one, with the inclusion of my new obsession; fresh mint. Trust me on this one, the fresh mint is awesome, and Thanh who was sitting next to me when we ate it, remarked how much he liked the fresh mint. It just really works well with the berries, cream and meringue.
I made this for a belated Christmas celebration with my flogging family; Thanh, Ms I-Hua & The Boy, Agnes & Al, Kat & family, graciously hosted by April & the Foodtrail family. She even got out her best silverware for us 😉
I hadn’t shared a photo with the gang before hand so when I pulled it out of the fridge when dessert o’clock hit, there was a lot of “oooooo!” and “ahhhhh!” and “that is the prettiest pavlova ever!”. There may also have been a “this is going to get sooo many likes on instragram” said by king of instagram; Toddy 😛
I felt all warm and fuzzy inside at this point. Then April’s hubby Laik turned to me and said “That’s a really good pavlova, I don’t normally like pavlova, but that’s a really good pavlova”. In fact, he actually said that a few times, to everyone around the table 😛 … so yeah, it’s a good recipe!
Double or triple decker, either way. Just make sure you load up the layers in between with their fair share of fruit, and definitely trust me with the fresh mint.
- 6 large free-range egg whites
- 300g caster sugar
- 1 pinch sea salt
- 600ml thickened cream
- 2 tablespoons caster sugar
- A selection of berries and cherries
- 3 sprigs, fresh mint
- Preheat the oven to 130°C fan-forced. Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks.
- With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer up to the highest setting and whisk for 7-8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.
- Line three baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 20cm in diameter.
- Put all trays into the oven and bake for 15 minutes. Rotate the top and bottom trays and bake for another 15 minutes. Rotate the top and bottom trays once more and bake for a further 10 minutes until the meringues look slightly golden and are fluffy in the middle.
- Whip the cream with the sugar until it forms soft peaks. Spoon a third of the cream mixture on top of one of the meringue and smooth it out. Sprinkle a third of your berries evenly around the cream mixture and top with some torn mint leaves. Place the other meringue on top and press down gently to stick them together. Spread a third of the cream mixture on top and sprinkle with a third of the berries and a little more torn mint leaves. Place the final meringue on top, pressing down lightly to gently stick them together. Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top. Scatter over a few small mint leaves and enjoy!
- If you wish to crystallise some cherries: Combine one extra-large egg white (at room temperature) with a few drops of water and beat lightly until the white shows a few bubbles.
- Dip the cherries in the frothed egg white mixture and shake excess off. Roll in caster sugar. When dry, you can coat again in caster sugar if required.