Best-ever berry cherry pavlova

Recipes / Australian Recipes
 06 Nov 2017   
Wow friends and family with this show-stopping triple-layered berry and cherry pavlova (RECIPE BELOW). It takes a crowd favourite dessert to delicious new heights. SUBSCRIBE Get 1 brand new video every week (THU), including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: BEST-EVER BERRY-CHERRY PAVLOVA Serves 12 Prep 20 mins (+ chilling & cooling time) Cooking 1½ hours 6 Coles Australian Free Range Egg whites 1½ cups (330g) caster sugar 1 tsp cornflour 1 tsp white vinegar 600ml Coles Thickened Cream 2 tbs icing sugar mixture 2 tbs raspberry jam, warmed, strained Mixed berries, to serve Cherries, to serve Icing sugar mixture, extra, to dust Raspberry coulis 200g frozen raspberries ¼ cup (40g) icing sugar mixture 1. Preheat oven to 100°C. Line 3 baking trays with baking paper. Draw a 20cm circle on each tray and turn paper over. Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, 1 tbs at a time, whisking well after each addition. Continue whisking for 2 mins or until thick and glossy and sugar completely dissolves. 2. Add the cornflour and vinegar. Gently fold until just combined. Divide the mixture into 3 even portions. Spoon onto circles on the lined trays. Using each circle as a guide, spread to a 20cm disc. Bake, swapping trays halfway through cooking, for 1½ hours or until dry to touch. Turn oven off. Leave in oven, with door ajar, for 1 hour to cool completely. 3. Meanwhile, to make the raspberry coulis, combine the raspberries and icing sugar in a saucepan over medium heat. Bring to a simmer. Cook, stirring, for 1-2 mins or until raspberries collapse and mixture thickens slightly. Strain through a fine sieve into a jug. Place in fridge to chill. 4. Use an electric mixer to whisk cream and icing sugar in a bowl until soft peaks form. Add jam. Use a metal spoon to gently fold until just marbled through. 5. Place 1 meringue disc on a serving plate. Spoon over one-third of the cream mixture. Continue layering with remaining meringue discs and cream mixture. Top with berries and cherries. Dust with extra icing sugar. Drizzle with raspberry coulis. Serve immediately. WATCH MORE Want more step-by-step videos so you can make some incredible desserts? Check out our Amazing desserts playlist:, which includes: How to make Curtis Stone’s oh-so-delicious mango caramel ice-cream cake How to make a raspberry, strawberry, pistachio & nougat semifreddo How to make watermelon iceblocks How to make surprise peanut butter and jam cupcakes Easy banoffee oreo ice-cream pies More AT HOME WITH COLES videos | Shop online with Coles | More recipes on Facebook | Follow us on Twitter | More great recipes |


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