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Pavlova Layer Cake

Have your dessert and eat it too with this classic Aussie Pavlova recipe. The bonus? It has less than eight grams of fat!

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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

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Tip: The meringue discs can be made the day before. Keep them on the baking paper and store in an airtight container.

dreema 10 months ago

I discovered recently that meringue can be frozen, I have experimented and it works a treat. I made small meringues, froze them and filled them with mango mouse on the night, fabulous. they also store well in an airtight (out of the frig) for up to 3 days.

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JUMBO November 2011

have made this recipe many time useing many different fruits and yoghurts and cream.

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