Triple Layer Pavlova Recipe
I am sharing this post once again as inspiration for Christmas dinner dessert.
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.
Preparation
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 – passion fruit and lemon curd, raspberry and blueberry, mango and raspberry, strawberry…
Method
- Separate egg whites and add to a clean bowl – any fatty residues will prevent the whites from whipping,
- 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:
Top Tip
Switch the oven off and leave the meringues inside to cool – this prevents cracking of the outer shell.
Decoration
- Layer your meringues with whipped cream and fruit,
- Add remaining cream and fruit to top and sides.
Top Tip
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!
Creme Brulee
The egg yolks from this recipe are perfect for creating another delicious dessert – Creme Brulee.
ENJOY!
Brigid P. Gallagher is a retired natural medicines therapist, passionate organic gardener and author of “Watching the Daisies- Life lessons on the Importance of Slow,” a holistic memoir dedicated to the art of mindfulness and healing from a debilitating illness.
She lives in Donegal, Ireland – an area of outstanding natural beauty.
Categories: Artists Dates
happy celebration my dear and its my birthday too this weekend! your cake looks amazing!
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Wishing you lots of birthday blessings. I hope you can enjoy some cake.😍
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Thank you! I will on Sunday! My favourites- salted caramel and red velvet, daughter is taking me for a special tea.
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Wow that sounds good. 😊
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Can I say “yum”? Your birthday treat looks delicious!
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It was but it did not last very long. 😆
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It looks delish! Happy Belated Birthday.
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Thank you. 😊
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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. 🙂
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Many thanks Madelyn. 1. It is cornstarch used to thicken sauces. 2 us fine sugar but not the one used for making icing. 3. You can try without the parchment but it might stick…
Enjoy.😆
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Thank you so much for responding. Can’t wait to try it.
xx,
mgh
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Let me know how it goes.😊
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FIRST I need to get a ride to the grocery store and back – car not working currently.
xx,
mgh
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Reblogged this on Smorgasbord – Variety is the spice of life and commented:
I don’t normally think of dessert before I have eaten breakfast but who could resist this fabulous pavlova created by Brigid Gallagher for her birthday.. Will be over shortly …
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Thank you Sally. 😊😊😊
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I should not have read this on an empty stomach! Sounds yummy!
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Yes a bit sinful but great for a treat! 😉
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It’s delicious Brigid
I know from experience 🎂
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Thanks Gina. 😍😍😍
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Brigid! It looks as delicious as you’d described it!! Don’t you think it would be a perfect Easter dessert?? Wish I could drop by to have a small slice with you. Beautiful. hugs friend! xo
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Thanks Rhonda. I am glad you enjoyed it! xx
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That looks scrumptious. Good thing I lost my sweet tooth. 😀
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I rarely indulge mine these days but on birthdays I succumb.😉
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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
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Great. I look forward to seeing your new kitchen. I am making a green mint chocolate cheesecake for Patrick’s Day. If it is up to scratch I will post a pic. 😉
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Oh my goodness Bigid – you’re not doing my ‘healthy diabetes diet’ much good with these scrumptious puds!! ..haha x
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😆x
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It looks absolutely delicious! I’ll have to share your recipe with my sister who loves to bake. 🙂 And Happy Birthday!
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Thanks Brenda. It is rather tasty 😊
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I shared with my sisters. And it looks it.😊
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Gorgeous your BLOG !!! I’m following !!! Follow mine too !!! Kisses !!!
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Nom Nom Nom! Happy Birthday!!
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Thanks Nikki.😊
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This looks utterly delicious. I have never made meringue but I do love Pavlova. Thank you for sharing your recipe. What non-dairy cream do you use?
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Many thanks. It is a soya cream that tastes pretty good Barbara. 😊
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Now that looks like a delicious birthday cake. I hope you enjoyed your day.
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It was very good and did not last long. I had a lovely birthday. Many thanks.😊
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Hi Brigid,
Looks so yummy! Thank you so much for sharing the recipe. 🙂
I’m glad you had a lovely birthday. Best wishes.
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Thank you. It was very yummy and full of sugar which is why I only make it a couple of times a year!
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Belated Joyeux Anniversaire to you! That Pav looks delectable and decadent and everything a birthday girl should have. Save me a slice would you …..
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Many thanks Osyth. Sorry it was eaten very quickly. 😉
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Quelle surprise- NOT! 😂
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I love pavlova and yours looks so good. My Gran always made them with raspberries and that remains my favourite. I am inspired to go make one!
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Yes I prefer raspberries to strawberries. Enjoy. 😊
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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. ❤
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Thank you. I did not realise there was any disagreement over Pavlova creator! Life without a little sweetness would be rather sad. Enjoy. 😊
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Love pavlova. Don’t usually try to make it myself. Thanks- may just have to this time.
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Enjoy. 😊😊😊
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Looks amazing!! Haven’t had pavlova in forever 🙂 Yumm
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Go for it. 😉
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Hello Daisies …
DROOLING here!
Should I take this as my invitation to tea?
What time shall I arrive in order to ensure that I get a jolly good sized portion of this?
IT’S FABULOUS!
Well done you clever thing.
~ Love, Cobs. x
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Come on round soon Cobs. I will make pavlova, Apple pie, scones…😊
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Packing a case! 😉 ~ C x
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Hurray. X
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Extremely dull without cake
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I agree Bella. 😊
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This looks both beautiful and delicious! Thanks for sharing your recipe. I can’t wait to try it!
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Thank you. I do hope you enjoy it. 😊
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A really lovely looking pavlova, Bridget. I enjoyed comparing your recipe to mine, I love doing that to see where I can improve.
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Thanks Robbie. I usually add a bit of this and a bit of that in cooking but I do keep to my measures with pavlova😉
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Thanks for sharing. You’re right, we should all learn to enjoy cake in life.
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Wow. 👌 👍
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Thank you. 😊
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Don’t you love pretty food Brigid??!! and this is just beautiful! –And we have “The Great British Baking Show” here on tv now and everyone is watching it! Love all your posts! hugs hugs!
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I love a bit of pretty food for sure Rhonda. Glad you get the show too. It is very good. X
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This looks incredible !
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Thank you. It tastes rather good too.
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Thank you for sharing this again Brigid! It looks so beautiful and sounds delicious. I’m going to add this to my recipes to try.
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Thank you Terri. It is one of my favourites. I will be posting another on Wednesday.
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e-mail, e-book, e-everything; now i wish i could e-eat this heavenly-looking desert
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Thank you Teri. you will need to have a go at making some.
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Oh my goodness, wow, Brigid! YUM! Thanks for sharing this one again.
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Thank you Jennifer. It is rather yum. Sharing a clootie dumpling recipe next week.
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That looks amazing, Brigid. Thanks for sharing the recipe again. 🙂
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My pleasure Diana.
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Oh my. That looks wonderful. I’m always looking for non-chocolate desserts. I believe I’ve found one.
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It is very yummy Jacqui – one of my favourites.
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What an original birthday cake. And it looks delicious too. Love it! 😊
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Thank you Dominique. It is rather delicious.
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A fabulous recipe, Brigid. I love pavlova.
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Thank you Robbie. Me too!
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This looks amazing! I may try to make this next weekend.
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It is rather good Lisa and I reserve it for special occasions…
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Eating meringue is pure heaven for me … I’m drooling as I look at this wonderful concoction and wonder if I dare attempt it?! Looks stunning! What’s it like to cut into …I’m imagining a gentle cascade of meringue shards and powder, all which I’d delicately rescue and eat!
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Thank you Annika. It cuts quite well with the vinegar addition, which keeps the middle nice and gooey, but there are of course a few yummy shards to enjoy.
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