Ingredients
PAVLOVA:
- 2/3 cup egg whites from 5 – 6 large eggs, at room temperature
- 1 1/4 cups caster sugar (superfine white sugar)
- 2 1/2 tsp cornflour/cornstarch
- 1 1/4 tsp white vinegar
RASPBERRY COULIS (OR STRAWBERRY):
- 250g / 8oz frozen or fresh raspberries
- 2 tbsp caster sugar (superfine white sugar)
WHIPPED CREAM:
- 2 cups thickened/heavy cream
- 2 tsp vanilla extract
- 1 tbsp caster sugar (superfine white sugar)
TO BUILD:
- 28cm/ 11″ bamboo skewer – or 2 shorter skewers
- 10 strawberries , medium, cut into 1.75cm / 3/4″ rounds (“Strawberry Pillars”)
- 12 strawberries cut into 1cm dices (for scattering between layers)
DECORATING:
- Christmas tree star topper , edible or not, sticky taped to a toothpick
- 125g/ 4oz raspberries
- 16 small sprigs of rosemary
- 2 tbsp icing sugar/powdered sugar , for dusting
SERVING:
- More strawberries (diced), raspberries, blueberries, and any other fruit you fancy!
Instructions
PREPARATION:
Preheat oven to 150°C / 300°F (130°C fan) (We drop the temperature down later). Set the oven shelves in the centre and lowest racks.
Draw circles: Take two sheets of baking/parchment paper and, using a pen that shows on the other side of the paper, trace circles around bowls, cookie cutters, scone cutters or glasses as follows:Tray 1: 15cm, 12cm, 6.5cm (6″, 4.8″, 2.5″) diameter roundsTray 2: 10cm, 8.5cm, 5cm, 4cm (4″, 3.5″, 2″, 1.7″) diameter rounds
Turn the paper over and bake on the unmarked side (otherwise pen may stain pav).
MERINGUE FOR PAVLOVA:
Soft peaks: Place egg whites in a bowl of a stand mixer and beat on Speed 8 for 1 1/2 minutes. (Note 5)
Add sugar gradually: With the beater still going, add sugar 1 tablespoon at a time until all used up – it should take around 90 seconds.
Beat 6 min: Beat for a further 6 minutes (still on Speed 8) until thick, glossy and no sugar grains remain (rub between fingers to check).
Add cornflour & vinegar: Stop beater, sift cornflour over surface. Add vinegar. Beat on speed 8 for a further 30 seconds.
Test: Flip bowl upside down. Meringue should be stiff enough that it does not fall out! If it does, keep beating.
PIPING PAVLOVA ROUNDS:
Fit a piping bag with a large 1.2cm / 1/2″ diameter star shaped piping nozzle, fill with meringue mixture. (Note 6 for alternatives)
Pipe tight coils, leaving a 1.2cm / 1/2″ border within the guidelines for the decorative edge (except the two smallest ones, they are too small for decorative rims).
Then do another coil on top (ie two layers) so they are 2cm / 4/5″ thick. Smooth surface. Pipe decorative edge, if using (I just do tight up-and-down swirls, see video).
Repeat for all rounds. (Note: Pavs will expand ever so slightly but will not rise)
BAKE:
Place Tray 1 on middle shelf in oven, Tray 2 underneath.
Turn oven DOWN: Immediately turn oven DOWN to 120°C/250°F (100°C fan).
Bake 1 hour. Check to ensure base of large ones are fully crisp and dry, not wet & sticky. You should be able to lift off without sagging – be GENTLE, it’s fragile until dried out.
Cool 3 hours IN oven: Turn oven off. Leave pavlova to fully cool in oven, at least 3 hours, maybe longer. I often leave overnight. In this step, the outside of pav dries out and becomes more sturdy. The pav should be fully crisp and dry to touch.
Store until needed in airtight containers, in a cool, dry part of your house (I keep mine in the downstairs laundry! Note 9)
RASPBERRY COULIS
Place ingredients in a saucepan over medium heat. Simmer 5 minutes, mashing with fork. Puree with stick blender (strain if you want, I do not). Cool fully before use.
WHIP CREAM:
Whip cream just before building – do not whip in advance and keep in fridge, it deflates.
Place cream, vanilla and sugar in a large chilled bowl. Beat on high for 5 minutes until stiff. (Go beyond soft, lightly whipped, we need the structure!). Refrigerate until the very moment until you start buildling.
Be prepared: Have everything out, ready to use. Construct at or near where you plan to serve.
Layer 1: Place largest Pavlova Round on serving platter. Spread with 1cm / 2/5″ thick layer of cream, right to the edge. Place 4 strawberry pillars around the edge, onto which the next layer will rest. Gently press them into the cream so they rest on the pav surface. Scatter some chopped strawberries in the middle of the pillars – not too many as we do not want to weigh the pav down. Drizzle with raspberry coulis, especially near the edge so it oozes out prettily. Spread with a bit more cream to cover the strawberries – make sure the cream is level for the next layer. Stick a skewer into the centre, pointy end up.
Layer 2: Thread the centre of the next largest Pavlova Round onto the skewer, spinning back and forth gently to “screw” it through rather than pushing it through. It won’t shatter – pav is tougher than you think. Repeat the cream, strawberry pillars, strawberry dice, coulis and cream steps above.
Repeat Layers 3 to 7: Continue this with layers 3 to 7, finishing with the smallest meringue. You will only need 2 strawberry pillars on the smaller layers, and 1 under the centre of the smallest. If the skewer isn’t long enough, thread through another one for the upper part of the tree. With each layer, check that the tree is straight and level. Use strawberries to level up the layers.
Star topper: When the smallest Pavlova is placed on the very top, finish with a dollop of cream, small drizzle of coulis. Then insert the star, plus a raspberry and sprig or rosemary!
DECORATE!
Decorate with sprigs of rosemary, and insert raspberries onto the edges between layers (halve if necessary, to fit), using them to level out crooked layers, if needed.
Dust with icing sugar and then serve immediately!
SERVING:
The top 2 layers are single serving size. The next 2 layers will serve 2 people each. The bottom 4 layers can be cut like traditional Pavs and will easily serve another 8 – 10 people.
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