Pavlova stack with spiced berry compote and vanilla cream
- Serves 8-10
- Prep time: 20 mins + 2 hours cooling | Cooking time: 60
A pavlova stack layered with spiced berry compote and vanilla cream. Light, luscious and made for sharing, it creates an impressive centrepiece for festive or seasonal celebrations.
Ingredients
- 6 egg whites
- 1½ cups (330g) caster sugar
- 1 tsp vanilla essence
- 2 tsp vinegar
- 1 tbsp cornflour
Spiced berry compote
- 1 cup fresh or frozen strawberries, quartered, plus ½ cup extra to garnish
- ½ cup fresh or frozen raspberries, plus extra[Text Wrapping Break] to garnish
- ½ cup (110g) caster sugar
- 1 cup (250ml) pomegranate juice
- ½ tsp cinnamon
- 1 tbsp cornflour
- 2 tbsp cold water
Vanilla cream
- 2 cups (500ml) cream
- 1 cup (280g) Greek-style vanilla yoghurt
- 1 tbsp icing sugar
- Blueberries, to garnish
- Chopped pistachios, to garnish
Method
- Preheat the oven to 100°C. Line 2 baking trays with baking paper. Draw a 20cm-diameter circle in the centre of each piece of paper and turn over.
- Using an electric mixer, whisk egg whites at medium speed until soft peaks form. Gradually add the caster sugar, 1 tbsp at a time, beating for 8-10 mins or until mixture is thick and glossy. Reduce speed to low and add vanilla, vinegar and cornflour. Whisk until just combined.
- Divide the egg white mixture between the lined trays and shape into even discs using the circles as guides. Bake for 1 hour, swapping the trays halfway through cooking, or until dry to the touch. Turn the oven off. Leave pavlovas in the oven for 2 hours to cool completely.
- To make the compote, combine the strawberries, raspberries, sugar, pomegranate juice and cinnamon in a medium saucepan over medium heat. Simmer for 4-5 mins or until the sugar has dissolved and fruit is just starting to soften. Add the cornflour and water and simmer for 1 min or until the syrup has thickened and is glossy. Set aside to cool completely.
- To make the vanilla cream, whip the cream, yoghurt and icing sugar until medium peaks form.
- Place 1 pavlova on a cake stand or serving platter. Top with half the vanilla cream and spoon over a little compote. Sprinkle with half the extra berries. Top with the remaining pavlova and cream. Spoon over the remaining compote and sprinkle with the extra berries, blueberries and chopped pistachios.