Triple Layer Pavlova

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In 2015, my pavlova style changed forever after witnessing Welsh actor Michael Sheen’s winning triple layer pavlova  on “Great British Comic Relief Bake Off. ” Michael used passion fruit and lemon curd for his filling – a beautiful combination.

In March, I used an alternative filling of fresh raspberries and blueberries, to create a celebration birthday pavlova.

There are LOTS of  wonderful summer fruits coming into season at the moment, so I am unashamedly re-posting my own recipe below:

Preheat oven to 150 C/ 140 for fan assisted oven.

Prepare 3 sheets of baking parchment, and draw 3 circles around tea plates of different sizes.  Place parchment on baking trays.

Ingredients

6 large eggs,

12 ounces of castor sugar,

Dessert spoon of cornflour,

Dessert spoon of white wine vinegar,

1/2 pint of whipping or double cream (I use non dairy)

Fruit of your choice for filling and embellishment.

Method

  • Separate egg whites and add to a clean bowl – any fatty residues will prevent the whites from whipping.   (I keep my remaining yolks and usually make Creme Brulee on the same day.)
  • Whisk whites with an electric whisk until they make stiff peaks.  You can turn the bowl upside down, and if the egg remains in the bowl you have the perfect consistency!
  • Add the castor sugar slowly while still whisking,
  • Add cornflour and vinegar while still whisking.
  • Scoop out meringue mixture and place on the three circles of baking parchment.  Spread around to the edge of each circle.  Create a nest like dent in each meringue.
  • Put the trays of meringue into the preheated oven.
  • Allow approximately one hour to cook.  They should have a nice crisp shell and a pale exterior:

 

 

I switch the oven off and leave the meringues inside to cool – this prevents cracking of the outer shell.

Finally, layer your meringues with whipped cream and fruit, decorating as you please…

I gave the tops a little bash in the centre with a spoon, to create more of a nest for my cream and fruit.  I could of course have created a well in the centre before it entered the oven, but I forgot!

How dull life would be without a little cake…

ENJOY!

Brigid P. Gallagher

Memoir: “Watching the Daisies – Life Lessons on the Importance of Slow” is available from Amazon and all good online book stores.

Book Trailer: https://youtu.be/r5GCjaetgZk

Twitter: @watchingthedai1

Facebook: https://facebook.com/watchingthedaisies/

Goodreads: https://goodreads.com/author/show/16119226.Brigid_P_Gallagher


65 thoughts on “Triple Layer Pavlova

      1. LOL – meringues are like sugared air – or cotton candy that they sell on a paper cone at fairs and circuses. Even with fillings, they go down WAY too easily and seldom last long. Which makes them perfect for birthday celebrations, of course. The red velvet caramel cake sounds yummie too, but my GF diet wouldn’t let me try that one, even if you had posted the restaurants recipe as well.

        I am saving the recipe you did post, for sure – thanks so much for sharing. It’s an excellent idea for those eggs that are always plentiful and inexpensive as Easter nears. Since I’ve never made it and cook on the other side of the pond, I have a few questions I hope somebody here can answer:

        1 – corn flour? like the kind used to make cornbread (which we call corn meal in America) — or corn starch (which is a non-wheat thickener) – or something else entirely?

        2- castor sugar? superfine granulated — or confectioner’s sugar (i.e., powdered and usually mixed with cornstarch to prevent caking, often used in icing/frosting recipes) – or something else entirely?

        3- how important is the parchment? If you Pam a nonstick baking sheet can you get away without it?

        Thanks, and again, Happy Birthday.
        xx,
        mgh
        (Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
        ADD Coach Training Field founder; ADD Coaching co-founder
        “It takes a village to educate a world!”

        PS. I had to laugh at the upside-down test. With my luck the contents would end up on the counter. 🙂

        Liked by 1 person

  1. Oh my goodness.. this looks absolutely DIVINE!!! I think I’ll be making an ‘exception’ with the sugar and try this recipe for Easter… Pavlova is one of my husbands favourite deserts and he’s not a ‘desert’ person.. I’ll be impressing with a home made version made in my newly refurbished (nearly finished) kitchen! Yum x

    Liked by 2 people

  2. For me being Australian there is only one dessert and this has to be Pavlova. Everyone has their own style of doing this and the arguments between Australia and New Zealand will continue as to who was the first to create it. I think it is not so important but just enjoy a delicious dessert. We always made them with passion fruit, strawberries, kiwi fruit, banana, peaches or apricots depending on what was available in the season. Plenty of icecream and whipped cream, chopped nuts to garnish. I will have to try and find the ingredients here. ❤

    Liked by 1 person

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