Mixed Berry Tiramisu
★★★★★ 5 (2)
Credit
Louise Lister (photography)
Credit
Louise Lister (photography)
Ingredients
Pavlova
Topping
Method
Pavlova
- Preheat oven to 150°C. Draw a 23cm circle on a 30cm sheet of non-stick baking paper and place on a large baking tray
- Using an electric mixer, beat egg whites until firm peaks form. Gradually beat in the sugar, adding a tablespoonful at a time and beating well after each addition, until meringue is stiff, glossy and the sugar has dissolved (this will take about 5-7 minutes)
- Sift over the cocoa, cornflour and sprinkle with vinegar. Beat on low speed until evenly combined, scraping down sides of the bowl
- Spoon mixture onto the circle on the paper and smooth to form a cake shape. Bake for 5 minutes. Reduce oven temperature to 90°C and bake for 21/2 hours or until crisp and firm on the top. Turn oven off and leave pavlova in oven with the door ajar until cool.
Topping
- Place frozen berries onto a tray and leave at room temperature until just defrosted (about 10 minutes on a warm day). Place the pavlova onto a serving platter. Top with whipped cream and berries. Lightly dust with cocoa and serve.
Tips & Hints:
- You can make the meringue up to 1 day in advance and store it in a cool dry place overnight. It’s fragile so handle carefully
- It’s best to top the pavlova with the cream and berries no more than 1 hour before serving
- Health Tip – for a lower fat alternative replace thickened whipped cream with 500g low fat vanilla fruche. (Per serve: 50kJ, protein 7.2g, total fat 0.6g (sat. fat 0.3g), cholesterol 2.5mg, carbs 36g, fibre 0.8g, sodium 55.4mg. GI Estimate: Medium)
Pavlova
- Preheat oven to 150°C. Draw a 23cm circle on a 30cm sheet of non-stick baking paper and place on a large baking tray
- Using an electric mixer, beat egg whites until firm peaks form. Gradually beat in the sugar, adding a tablespoonful at a time and beating well after each addition, until meringue is stiff, glossy and the sugar has dissolved (this will take about 5-7 minutes)
- Sift over the cocoa, cornflour and sprinkle with vinegar. Beat on low speed until evenly combined, scraping down sides of the bowl
- Spoon mixture onto the circle on the paper and smooth to form a cake shape. Bake for 5 minutes. Reduce oven temperature to 90°C and bake for 21/2 hours or until crisp and firm on the top. Turn oven off and leave pavlova in oven with the door ajar until cool.
Topping
- Place frozen berries onto a tray and leave at room temperature until just defrosted (about 10 minutes on a warm day). Place the pavlova onto a serving platter. Top with whipped cream and berries. Lightly dust with cocoa and serve.
Tips & Hints:
- You can make the meringue up to 1 day in advance and store it in a cool dry place overnight. It’s fragile so handle carefully
- It’s best to top the pavlova with the cream and berries no more than 1 hour before serving
- Health Tip – for a lower fat alternative replace thickened whipped cream with 500g low fat vanilla fruche. (Per serve: 50kJ, protein 7.2g, total fat 0.6g (sat. fat 0.3g), cholesterol 2.5mg, carbs 36g, fibre 0.8g, sodium 55.4mg. GI Estimate: Medium)
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