Triple Layer Pavlova
Author: 
Recipe type: Dessert
Cuisine: Australian/New Zealand
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A classic Aussie dessert, triple-layer pavlova sandwiched together with vanilla cream, raspberry coulis and slices of fresh mango
Ingredients
  • 12 egg whites
  • 3 cups castor (superfine) sugar
  • 1½ tbs cornflour
  • 3 tsp white vinegar
  • 300g (10.5 oz) frozen raspberries
  • 1 heaped tbs castor (superfine) sugar
  • 1 heaped tsp cornflour
  • 600ml (20 fluid ozs) pouring cream
  • 2 vanilla beans, scraped
  • 1 heaped tbs icing sugar
  • 3 firm mangos, thinly sliced
  • 1 punnet raspberries
Instructions
  1. Pre-heat oven to 140C (280F).
  2. Line 3 baking trays with baking paper and draw 3 x 22cm circles on each sheet of paper. Turn paper over as no one wants to eat ink.
  3. In a large mixing bowl (I use a Kitchen-Aid), beat egg whites until soft peaks form. Gradually add sugar, a quarter of a cup at a time. Continue beating until sugar is dissolved and meringue is thick and glossy. Beat in cornflour and white vinegar.
  4. Divide meringue between the trays and try to ensure the circles of meringue are an even height across the circle.
  5. Place in the oven for 40 minutes.
  6. Turn off oven. Keep oven door closed and allow to cool over the next few hours.
  7. Remove pavlovas from the oven and begin assembling the dessert.
  8. For the Coulis:
  9. Place frozen raspberries and sugar in a small saucepan. Bring to the boil and simmer for a few minutes. Strain raspberries and discard the seeds. Return coulis to the saucepan and heat over a low temperature. Combine cornflour with a little water and stir to make a smooth paste. Add to coulis and stir over heat until coulis thickens. Remove from heat and allow to cool.
  10. For the Vanilla Cream:
  11. Whip cream in a clean, dry bowl with icing sugar and vanilla beans until stiff peaks form - watch you don't over whip; it can happen in a flash!
  12. For the Assembly:
  13. Place one of the pavlovas onto a serving platter. Cover the top with ⅓ of the cream, drizzle with ½ the coulis and ⅓ of sliced mangos. Repeat with the next layer. For the top layer, cover with remaining cream and remaining mango slices then decorate with fresh raspberries.
  14. Keep in fridge until ready to serve.
  15. Best eaten within in a few hours of preparation.
Recipe by Hotly Spiced at http://hotlyspiced.com/triple-layer-pavlova/