Layered Berry Pavlova

 

 

Christmas berry layered pavlova with gold decorations and edible flowers

Pavlova is a must on many Christmas tables, and this layered berry version just tastes like the festive season to us! Go simple and fruity or fancy it right up with edible gold and flowers. 

Serves 8-10 

Prep time 30min  

Cook time 1hr 30min 

Pavlova 

  • 12 large egg whites, at room temperature 
  • 800 g caster sugar 
  • 1 ¼ tablespoons corn flour
  • Finely grated zest and juice of 2 lemons

Berries 

  • 2 punnets raspberries
  • 2 punnets blueberries
  • Large punnet strawberries

Whipped Cream 

  • 2 litres thickened cream 
  • 2 tsp vanilla bean paste 
  • 1 tbsp icing sugar

Decorations (optional)

  • Edible gold or purple powder
  • Edible gold leaf
  • Edible flowers 
  • 30gm freeze dried raspberries

METHOD:

  1. Preheat the oven to 150℃ and line two baking trays with baking paper. Draw a 20cm circle on each piece of paper and turn it pencil-side down (you don't want your meringue to touch the pencil side.  
  2. Place the egg whites into the bowl of an electric mixer and beat on high until firm peaks form. Gradually add the sugar and continue to beat until the texture of the meringue is glossy, firm and not grainy. 
  3. Sift the cornflour over the meringue and add the lemon zest and juice. Gently fold through the mix until just combined. 
  4. Split the meringue between the two trays, creating 2 x 20cm circles. Gently shape them into uniform discs and place them into the oven. Turn the oven down to 130℃ and bake for around 1hr and 15min or until crisp on the outside. Turn the oven off, open the door and let them cool completely in the oven. Overnight is best.
  5. To make the whipped cream, place the whipping cream and vanilla into the bowl of an electric mixer and beat until soft peaks form. Sift over the icing sugar and beat until fairly stiff but not over-mixed. 
  6. To assemble the pavlova, place one round of meringue onto a plate and top with half of the whipped cream. Add a little under half the berries, pressing gently into the cream. Place the rest of the berries on top (reserving a handful of blueberries and raspberries if you're using the edible powder to decorate).
  7. Place in the fridge for time for the cream to firm up and hold the layers in place.
  8. Optional: place reserved berries in a small bowl with your selected edible powder, toss to coat and add to pav. Then crumble over freeze-dried raspberries and add gold leaf and edible flowers (if using) just before serving.   

COOK'S NOTE:

For an easier option, you can use ready made pavlova layers - ours are bakery made and have the real texture and crisp shell of homemade pavs.

Ingredients for Layered Berry Pavlova

Autumn Raspberries 125g

$4.00 ea
 

Strawberries Premium 250g

$6.75 ea
 

Coopers Free Range Eggs x15 800g

$7.99 ea
 
 
 

Chef's Choice Pure Vanilla Extract 100ml

$17.99 ea