A Stunning Centrepiece for any dessert table, Ive made this one with Raspberry Ripple Icing Sugar and raspberries and strawberries for my filling but you can change to any flavour.
Other Flavours I would try are Blueberry Icing Sugar with Blueberries, Raspeberries and Strawberries
Pineapple Icing sugar with Mango and Passionfruit fruit pieces
Black Cherry Icing sugar with Cherries, Raspberries and Blueberries
- Prep Time : 30 minutes
- Cook Time : 02h 00min
- Yield : 12
1 - Preheat the oven to 180c/350F/Gas 4
2 - Cover two large baking trays with baking paper and draw two 20cm circles and one 15cm circle on the paper, use another baking tray if it will not fit.
3- Whisk the egg whites (Note It works best if the egg whites are at room temp) and salt in a mixer or mixing bowl until they form soft peaks, lift the whisk to test, if it holds well its ready.
4 - Whisk in the sugar a table spoon at a time on a slow speed until the icing sugar is all used and the egg whites are stiff and glossy. add in the cornflour and vinegar and whisk in for 30 seconds.
5 - Spoon one third of the mixture onto the first 20 cm circle and spread to fill the circle, spoon the next third onto the second circle and then the last remaining third on to the 15cm circle, use a spatula knife on this last circle to create a patterned top by spreading and lifting the meringue.
6 - Reduce the oven down to 140c/275F/Gas 1 and bake for 1 hour to 1 hour 15 minutes or until the meringue as crisped on the outside but still feels soft yet set on the inside. Once your are happy, switch off the oven and leave to cool down in the oven as the oven cools.
7 - Whisk the double cream until you get a nice whipped consistency suitable for spreading. Prepare your fruit by removing the stalks or pips, slice into similiar size pieces to fit inside the meringue layers.
8 - To assemble the Layered Pavlova, but the first 20 cm Meringue on a suitable serving plate or platter and spread a third of the double cream over the top, layer the fruit across the entire meringue, place the secong 20cm meringue on top and repeat with the double cream and fruit saving some of the fruit and cream for the top. Place the last smaller decorative meringue on the top but this time just spread the cream into the middle of the meringue and cover with fruit, Dust the top of the meringue with icing sugar.
Serve with single cream or ice cream.