Mixed berry pavlova stack

Mixed berry pavlova stack

4.5 42 ratings

Prep. 30 min

Total 5 h 30 min

12 portions

Ingredients

Raspberry coulis

fresh raspberries or frozen
200 g
caster sugar
100 g
freshly squeezed lemon juice
20 g

Pavlova

white sugar
320 g
egg whites (approx. 250 g), room temperature
8
cream of tartar
1 pinch
white vinegar
1 tsp
natural vanilla extract
1 tsp
cornflour
3 tsp

Raspberry cream

pouring (whipping) cream (see Tips)
600 g
fresh raspberries or frozen raspberries, thawed and well-drained
20 g
fresh mixed berries to garnish
500 g

Difficulty

medium

Nutrition per 1 portion

Sodium 49.3 mg

Protein 3.6 g

Calories 1491.1 kJ / 356.4 kcal

Fat 18.8 g

Fibre 2.3 g

Saturated Fat 11.5 g

Carbohydrates 45.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Then, Now, Always - 50th Anniversary cookbook 50 Recipes
Australia and New Zealand

You might also like...

Mixed berry pavlova stack

5h 30min

Pear and blue cheese salad with hazelnuts (Thermomix® Cutter)

15min

Lemon meringue tarts

25h 30min

Pavlova

6h

"To die for" mini pavlovas (TM6)

2h 40min

Crème caramels

7h 45min

"To die for" mini pavlovas

2h 40min

Hedgehog honeycomb slice

2h 35min

Lemon and white chocolate lava cakes

30min

Rachel Shanks's Roast beef with Yorkshires and gravy

3h 15min

Nougat glacé with raspberry coulis

24h 25min

Lemon meringue cupcakes

1h 30min