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http://www.lifestylefood.com.au/recipes/16163/pavlova-layer-cake

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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!

Ingredients

Method

  • 1.

    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

  • 2.

    Place egg whites into an electric mixer and beat on medium high speed until stiff peaks form

  • 3.

    Gradually add sugar, one tablespoon at a time, until the sugar dissolves and the mixture is thick and glossy

  • 4.

    Gently fold in the cornflour and vinegar

  • 5.

    Divide mixture evenly between trays and spread with the back of a spoon until they’re an even thickness

  • 6.

    Bake for 50 minutes, swapping trays half way, until mixture is dry and crisp

  • 7.

    Turn the oven off but leave meringues there for one hour, or until completely cooled

  • 8.

    Combine berries in a large mixing bowl

  • 9.

    Beat cream with electric beaters to soft peaks

  • 10.

    Place one of the meringue discs onto serving plate and spread with one third of the cream

  • 11.

    Scatter one third of the berries on top of the cream and place remaining meringue on top

  • 12.

    Spoon the remaining cream on top and pile on the berries. Garnish with mint leaves and serve

Notes

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

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Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Pavlova Layer Cake.

 
 

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Posted by dreemaReport
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.
Posted by BUBBLES.Report
have made this recipe many time useing many different fruits and yoghurts and cream.
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