Berry Pavlova Stack
Spectacular is the only way to describe this large dessert featuring stacked layers of perfect pavlova, cream and berries. This is bound to become a family favourite. The pavlovas are best made in two batches, but can be made a couple of days ahead and stored on baking paper in an airtight container. If you are feeding a smaller crowd, simply cut the recipe by half and make only 2 meringue layers.
Preheat the oven to 140C. Line two baking trays with baking paper and trace a 20cm circle on each piece of paper then dampen with a little water.
Beat half the egg whites with half the cream of tartar until soft and frothy in an electric mixer. Slowly add in half the sugar, a little bit at a time, until thick and glossy. Add half the vanilla and mix through, then add half the vinegar and cornflour and beat until just mixed through.
Divide the mix onto the two trays, spreading to the edges of each traced circle.
Bake for 1 1/2 hours and leave to cool in the oven, using a wooden spoon to keep the door ajar so the meringue doesn’t steam. Remove cooled pavs from the oven and store in an airtight container. Repeat the process with the remaining ingredients.
To assemble, heat the sugar with 1/4 cup water and bring to the boil so the sugar dissolves. Pour sugar syrup over the defrosted raspberries and stir in the 1/2 punnet of chopped strawberries. Set aside to cool.
Whisk the cream and mascarpone together until lightly thickened and holding shape. Add the brandy.
On a serving platter, put a small dollop of cream and lay down the first layer of pavlova (the cream helps hold it in place).
Dust the top with raspberry powder then add ⅓ of the cream, ⅓ of the berries in syrup, some fresh strawberries and raspberries then repeat with the remaining pavlovas, powder, cream and berries.
Dust the lot with icing sugar to serve.
8 Egg whites
A good pinch cream of tartar
2 Cups caster sugar
1 tsp Vanilla essence
2 tsp White vinegar
4 tsp Cornflour
1/4 cup sugar
1 1/2 cups frozen raspberries, defrosted
3 punnets strawberries, 1/2 punnet chopped for syrup, rest sliced for layering
250g Il Casaro mascarpone
1 Tbsp Brandy or other fruit liqueur, optional
2 Tbsp Fresh As freeze-dried raspberry powder
1 Punnet fresh raspberries