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Very berry Aussie pavlova layer cake

November 24, 2010

With Christmas right around the corner, now's the time to start planning your festive feasts. For a delicious dessert idea, try this twist on a national favourite - the Very Berry Aussie Pavlova Layer Cake.

It's so simple to make, meaning you won't have to spend hours in the kitchen and will have more time to enjoy the day and celebrate with family and friends. Better still, it's a much lighter option when compared to a more traditional Christmas dessert, like trifle or Christmas pudding. Each serve of the pavlova cake has less than eight grams of fat. It's also a great gluten free option.

It's easy to get into the festive spirit with this recipe by theming it with your favourite fruits in Christmas colours. Devised by the Australian Egg Corporation, the recipe incorporates vibrant green mint leaves and delicious red raspberries and strawberries to give it that bright, Christmas feel.

However, if these don't get your tastebuds tingling, why not come up with your own combination of delicious toppings? The Pavlova cake can be decorated with any combination of juicy summer fruits, including mango, kiwi fruit, passionfruit, banana and blueberries.

pavlova

Very Berry Aussie Pavlova Layer Cake
Serves 10
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

Preheat oven to 120˚C and line two baking trays with some baking paper. Draw a large circle (25cm in diameter) on each piece of baking paper.

Place egg whites into an electric mixer and beat on medium high speed until stiff peaks form.

Gradually add sugar, one tablespoon at a time, until the sugar dissolves and the mixture is thick and glossy. Gently fold in the cornflour and vinegar.

Divide mixture evenly between trays and spread with the back of a spoon until they’re an even thickness.

Bake for 50 minutes, swapping trays half way, until mixture is dry and crisp. Turn the oven off but leave meringues there for one hour, or until completely cooled.

Combine berries in a large mixing bowl. Beat cream with electric beaters to soft peaks.

Place one of the meringue discs onto serving plate and spread with one third of the cream. Scatter one third of the berries on top of the cream and place remaining meringue on top. 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.

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