MIXED BERRY PAVLOVA STACK - TM

 
I had a lot of leftover egg whites from making another recipe and decided to try this recipe using the Thermomix. It is sooo delicious! The raspberry coulis is a must. However, next time I make it, I won't bother mixing the raspberries with the cream. I will just add them on top with the rest of the fruit. If you don't have a Thermomix, you can easily adapt it, but here is a link to another recipe I made before: Brown sugar Pavlova

Difficulty: medium

Preparation time: 30min

Total time: 5h 30min

Serving size: 12 portions

Ingredients

Raspberry coulis

200 g fresh raspberries, or frozen raspberries

100 g caster sugar

20 g lemon juice

Pavlova

330 g white sugar

250 g egg whites (approx. 8 egg whites), room temperature

1 pinch cream of tartar

1 tsp white vinegar

1 tsp natural vanilla extract

2 tbsp cornflour

Raspberry cream

600 g pouring (whipping) cream

20 g frozen raspberries, thawed and well-drained

500 g fresh mixed berries, for garnishing

Preparation

Raspberry coulis

Place all coulis ingredients into mixing bowl and cook 4 min/90°C/speed 4. Transfer into a bowl, cover with plastic wrap and place into refrigerator. Clean and dry mixing bowl.

Pavlova

Preheat oven to 150°C. Line 2 large baking trays (40 x 35 cm) with baking paper. Trace a circle (approx. 20 cm) on the underside of each piece of baking paper (creating 2 circles), then set baking trays aside.

Place 200 g of the white sugar into mixing bowl and mill 15 sec/speed 9. Transfer into a bowl and set aside.

Place remaining white sugar into mixing bowl and mill 15 sec/speed 9. Transfer into bowl with the previous batch and set aside. Thoroughly clean and dry mixing bowl.

Insert butterfly whisk. Place egg whites and cream of tartar into mixing bowl and whip 5 min/37°C/speed 3.5, without measuring cup.

With butterfly whisk still in place, mix 5 min/37°C/speed 3, slowly add reserved sugar through hole in mixing bowl lid 1 spoon at a time until well combined.

With butterfly whisk still in place, mix 40 sec/speed 3, add vinegar, vanilla and cornflour through hole in mixing bowl lid until combined. Remove butterfly whisk.

Spoon mixture into traced circle guides on baking paper to form discs approx. 4-6 cm thick. Bake for 10 minutes (150°C), then reduce oven temperature to 120°C and bake for 1 hour (120°C).

Turn oven off and allow pavlova discs to cool completely with the oven door shut (approx. 3 hours or overnight). Clean and dry mixing bowl and butterfly whisk.

Raspberry cream

Re-insert butterfly whisk. Place cream into mixing bowl and whip until soft peaks form/speed 3.5. Take care not to overwhip your cream, watch cream carefully through hole in mixing bowl lid. Remove butterfly whisk.

Add raspberries and mix 10-20 sec/speed 2, or until just combined.

To assemble pavlova stack, place 1 of the pavlova discs onto a serving plate or platter. Top disc with half of the raspberry cream, then decorate cream with half of the fresh mixed berries and drizzle with 1-2 tablespoons of coulis. 

Place remaining pavlova disc on top. 

Repeat layering process with remaining raspberry cream and remaining fresh berries. 

Drizzle with the raspberry coulis. 

Serve immediately.