Very Berry Aussie Pavlova Layer Cake
November 8th 2010 10:09
Enjoy a pavlova for an Aussie Christmas. Photo courtesy The Egg Corporation
It's that time of year where every facet of our lives turns 'Christmassy' in some way shape or form.
Our food comes under the same treatment and I have to say, that's not a bad thing especially when you try out the following recipe.
The beautiful red of the berries just screams festive. So for a 'berry' merry Christmas try this pavlova for dessert when all the family are around.
Gluten Free
Serves 10
$2.82 per serve
Preparation time: 20 minutes, cooking time: 60 minutes
4 large egg whites
1 cup caster sugar
1 tbsp cornflour
2 tsp white vinegar
1½ x 250g punnet strawberries, hulled and quartered
2 x 120g punnet raspberries
350ml light cream
Mint leaves to garnish
1. Preheat oven to 120 deg C and line two baking trays with some baking paper. Draw a large circle (25cm in diameter) on each piece of baking paper
2. Place egg whites into an electric mixer and beat on medium high speed until stiff peaks form
3. Gradually add sugar, one tablespoon at a time, until the sugar dissolves and the mixture is thick and glossy
4. Gently fold in the cornflour and vinegar
5. Divide mixture evenly between trays and spread with the back of a spoon until they’re an even thickness
6. Bake for 50 minutes, swapping trays half way, until mixture is dry and crisp
7. Turn the oven off but leave meringues there for one hour, or until completely cooled
8. Combine berries in a large mixing bowl
9. Beat cream with electric beaters to soft peaks
10. Place one of the meringue discs onto serving plate and spread with one third of the cream
11. Scatter one third of the berries on top of the cream and place remaining meringue on top
12. Spoon the remaining cream on top and pile on the berries. Garnish with mint leaves and serve
TIP
The meringue discs can be made the day before. Keep them on the baking paper and store in an airtight container.
Nutritional Analysis
Serving size: 1 slice (132g)
Quantity per serve %DI / RDI*
Energy 804kJ (192Cal) 9%
Protein 3.4g 7%
Fat, Total 7.6g 11%
- Saturated 4.9g 20%
Carbohydrate 26.6g 9%
- Sugars 25.0g 28%
Dietary Fibre 2.1g 7%
Sodium 37mg 2%
Vitamin A 117ug 16%
* Source: FSANZ Standards 1.2.8 and 1.1.1 for labelling purposes
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Comment by katyzzz
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Comment by Samantha Elley
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What amazes me is that it's a really simple recipe but looks so sophisticated.
Sam