Have a go and taste the rainbow with this fruit-filled five-tiered pavlova with layers of rose-scented fresh cream decorated with buttercream flowers.
For the pavlova:
Preheat the oven to 150°C.
Whisk the egg white in the stand mixer until stiff peaks are formed. Add salt. Add sugar slowly and continue the whisking until stiff peaks are formed. Add corn flour and verjuice and mix until combined.
Draw five 8 inch circles on greaseproof paper. Spoon 180g meringue into the circles on baking trays.
Place the baking trays into oven. Reduce the oven temperature to 120°C and bake for 90 minutes. Turn off the oven and let the pavlovas cool in the oven for 1 hour.
For the whipped cream:
Bloom gelatine powder in water for 5 minutes. Whisk the cream until soft peaks are formed. Melt gelatine in a hot water bath. Slowly add gelatine into the cream while mixing. Add in rosewater, sugar and mix until combined.
Pipe buttercream flowers with coloured buttercream.
Add whipped cream on each tier of pavlova; add fruit onto the whipped cream.
Place buttercream flowers on the top of the tiered pavlovas.
*This recipe has not been edited or tested by the Bake Off Food Department.
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