Three-tier brown sugar pavlova
Ingredients (serves 6)
Icing sugar, sifted, to dust
1/2 firmly packed cup (110g) brown sugar
1 1/2 tbs cornflour
1 1/2 cups (330g) caster sugar
6 eggwhites (brought to room temperature)
1 1/2 tsp vanilla extract
2 tsp white vinegar
500g mixed fresh (or frozen, thawed) berries
300ml thickened cream
200ml sour cream
1. Preheat the oven to 120°C. Grease and line the base and sides of
three 24cm cake pans. Grease the pans again, then dust with a little icing
sugar, shaking off any excess.
2. Place the brown sugar, cornflour and 1 cup (220g) caster sugar in a
food processor and whiz until the mixture is combined and fine (without any
lumps).
3. In the bowl of an electric mixer, whisk the eggwhites with a pinch
of salt until soft peaks form. With the motor running, slowly add the sugar
mixture, a little at a time, whisking until stiff and glossy. Fold in the
vanilla and vinegar. Divide mixture among the pans, then transfer to the
oven and bake for 1 hour. Cool completely in the switched-off oven with the
door ajar.
4. Meanwhile, place the remaining 1/2 cup (110g) caster sugar in a pan
with 1/2 cup (125ml) water. Stir over low heat until the sugar dissolves,
then simmer, without stirring, for 2-3 minutes until thickened slightly.
Cool, then add the berries. Transfer half the berry mixture to a blender and
puree until smooth, then combine with remaining berry mixture and chill
until needed.
5. Using electric beaters, beat the thickened cream and sour cream
together until thick.
6. Run a knife around the rim of each cake pan, then carefully remove
the cooled meringues and peel away the baking paper.
7. Just before serving, place 1 meringue on a cake stand, spread with
one-third of the cream mixture and scatter with one-third of the berries.
Repeat with the remaining meringues, cream and berries, drizzle with any
remaining syrup, then serve immediately.
Prettypinkbutterfly
[Non-text portions of this message have been removed]
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