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Mixed berry pavlova stack

Mixed berry pavlova stack
4.7 33 ratings
Prep. 30min
Total 5 h 30min
12 portions
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Ingredients

Raspberry coulis
  • fresh raspberries or frozen
    200 g
  • caster sugar
    100 g
  • freshly squeezed lemon juice
    20 g
Pavlova
  • white sugar
    320 g
  • egg whites (approx. 250 g), room temperature
    8
  • cream of tartar
    1 pinch
  • white vinegar
    1 tsp
  • natural vanilla extract
    1 tsp
  • cornflour
    3 tsp
Raspberry cream
  • pouring (whipping) cream (see Tips)
    600 g
  • fresh raspberries or frozen raspberries, thawed and well-drained
    20 g
  • fresh mixed berries to garnish
    500 g

Nutrition per 1 portion

Calories 356.4 kcal / 1491.1 kJ
Protein 3.6 g
Fat 18.8 g
Carbohydrates 45.8 g
Fiber 2.3 g
Saturated fat 11.5 g
Sodium 49.3 mg

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Also featured in

Then, Now, Always - 50th Anniversary cookbook 50 Recipes
Australia and New Zealand

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