Triple Layer Pavlova

Christmas isn’t Christmas without at least one pavlova. I usually make a huge one and then struggle to fit it in the fridge… Having watched the Bake Off Showstopper challenge this series, I fancied a go at a triple layered version for this year. It worked! I used¬†raspberries and mixed summer berries in ours but you can use whatever you want as long as it’s not horrible crunchy passion fruit seeds or pomegranate ūüėČ

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For 8-10 portions you need

  • 6 egg whites (use the yolks in something else)
  • pinch salt
  • 350g caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar
  • 600ml double cream
  • 2 x 250g packs of frozen fruit, defrosted (or whatever you want to fill and top it with)
  1. Preheat the oven to 170 degrees.
  2. Line three baking sheets with baking parchment.
  3. Whisk the egg whites until they form soft peaks. Add the sugar a little at a time, whisking all the time on a slower speed until they are stiff and glossy. Add the cornflour and vinegar.
  4. Spread 1/3 of the mix on each baking sheet fitting to the size of whatever serving dish you will be using.
  5. For the final layer, spread out a circle and then pipe the remaining meringue mixture to form peaks.
  6. Reduce the oven heat to 130 degrees and bake the meringues for 1-1.5 hours until they are risen, golden brown and crispy.
  7. Switch off the oven and leave the door open a crack by wedging a spoon into the door. Leave to cool completely.
  8. Once cooled, whisk the cream to soft peaks and layer up the pavlova with the fruit and cream finishing with a layer of fruit.
  9. Stand back and admire your creation.