Double decker Berry Pavlova

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 100C/200F. Carefully separate egg whites from the egg yolks. In a very clean, grease free mixer bowl begin whipping the egg whites on a low speed. First they will turn frothy and then will start forming soft peaks, at this stage turn the speed to high and start adding caster sugar one tablespoon at a time making sure the sugar is dissolved into the mix before adding more.

Step 2

Continue mixing until all sugar is dissolved and the meringue is thick, glossy and smooth. Scrape the sides of the bowl occasionally. You can test whether the sugar is all dissolved by rubbing a small amount of meringue between your fingers, it should be smooth and not gritty. Mix vinegar and corn starch in a small cup and add to the meringue mixture. Mix well to combine.

Step 3

Line a large baking sheet with parchment paper and draw two 8 inch / 20 cm circles on it. Fill each circle with the meringue mix and bake in the oven for 1.5 hours until firm to the touch. When the meringue is firm, turn the oven off and let it come to the room temperature in the oven for approximately 2 hours. Then take it out and let it cool completely. At that stage you can either layer the meringue with whipped cream and berries or store in an airtight container until needed

Step 4

For the whipped cream filling Whip double/heavy cream with icing sugar and vanilla until soft peaks form.

Step 5

Berry Coulis Add the raspberries, lemon juice, sugar, and water to a medium-sized pot. Cook over medium heat until it becomes thick and jammy. This will take about 15 to 20 minutes. Strain the coulis through a fine mesh strainer or a chinois. Chill the sauce until it’s cold.

Step 6

To assemble Double Stacked Berry Pavlova Set one meringue layer on a cake stand or a large plate and fill with half of the whipped cream. Top with second meringue and fill with cream and scatter berries, drizzle with Coulis. Garnish with mint leaves.