- 600ml of thickened cream
- 2 tbsps of icing sugar mixture
- 1/4 cup (80g) of raspberry jam, warmed, strained
- 6 Australian Free Range Egg whites
- 1 1/2 cups of caster sugar
- 1 tsp of cornflour
- 1 tsp of white vinegar
- Mixed berries, to serve
- Cherries, to serve
- Icing sugar mixture, extra, to dust
Raspberry Coulis :
- 200g of frozen raspberries
- 1/4 cup (40g) of icing sugar mixture
Guaranteed to be one of the quickest (and easiest) desserts you'll ever make, this perfectly yummy berry pavlova is sure to fill up your family's stomachs and pop the biggest smiles on their faces!
With layers of whipped cream, oodles of raspberry coulis and your favourite seasonal fruits, this pavlova is one to make again and again and again (and then maybe one more time!)
Preheat the oven to 100C and line 3 baking trays with baking paper. Then, draw a 20cm circle on each tray and turn the paper over. Use an electruc mixer to whisk the egg whites in a clean, dry bowl until some soft peaks form. Once this happens, you can gradually add the caster sugar, 1 tablespoon at a time, whisking well after each addition. Continue whisking for 2 minutes or until the mixture is thick and glossy. Make sure the sugar has completely dissolved.
Add the cornflour and vinegar to the mixture, gently folding until everything's combined. Divide the mixture into 3 even portions and spoon onto the circles you've already prepared on the baking trays. Use the drawn on circle as the guide and spread out the pavlova mixture to a 20cm disc. Pop the trays in the oven and bake, swapping them halfway through cooking, for 1 and a half hours or until they're dry to touch. Once done, turn the oven off but keep them in there, leaving the door ajar for 1 hour to cool completely.
While the pavlova's are baking, combine the raspberries and icing sugar into a saucepan over medium heat. Bring the mixture to a simmer and cook, continously stirring, for 1-2 minutes or until the raspberries collapse and the mixture thickens slightly. Strain the mixture through a fine sieve into a jug and place it in the fridge to cool.
Use the electric mixer to whip up the cream and icing sugar in a bowl until soft peaks form. Once done, add the jam and, using a metal spoon, gently fold it in until it's just marbled through.
Place 1 meringue disc on a serving plate before spooning over one-third of the cream mixture, continuing to layer with the remaining meringue discs and cream. Top the pavlova with berries and cherries (or your preferred seasonal fruits) and dust with icing sugar for something a little extra. To finish, drizzle the raspberry coulis over the top and serve immediately!
How Long Will My Pavlova Keep For?
We reccomned to serve your freshly made pavlova immediately (espeically if you've put it together already) but it can keep for up to two days in an airtight container. Try to refrain from popping it into the fridge, it'll just make your crispy meringue go soggy quicker.
How Do I Get Stiff Peaks?
It's best to set your electric mixer to a medium speed until you start to see soft peaks form. Once that happens, you can start mixing on high until stiffer peaks form. You'll know they're stiff when your mixture is nice and glossy, and the peaks stand up straight.
Can You Over Mix Meringue?
The short answer? Yes! Once you overwhisk the egg whites, you run the risk of your meringues losing the desired moisture and they're less likely to come out of the oven crispy. If your peaks are nice and glossy, stop beating them!