Aussie Pavlova Layer Cake with Red Berries

Prep: 20 minutes

Cook: 50 minutes + 1 hour cooling time

Serves: dinner party (8-10)

Difficulty:

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Make a traditional Aussie pavlova recipe with this summer dessert idea. Serve your pavlova with fruit and serve your pavlova with whipped cream.

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Aussie Pavlova Layer Cake with Red Berries

Ingredients:

1 tbsp cornflour

1 cup caster sugar

4 large egg whites

2 tsp white vinegar

1 1/2 x 250g punnet strawberries, hulled and quartered

2 x 120g punnet raspberries

350ml light cream

Mint leaves to garnish

Method:

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