Double layer pavlova

Pavlova is without doubt my husband’s favourite dessert. This means I have made many many versions of it over the years and I am sharing my favourite version here. Crisp outside and soft mallowly middle with a little chew, topped with loads of cream and fruit.

I have included lots of tips and tricks that I’ve picked up through trial and error, though it is worth mentioning that there is quite a lot of scope for you to tweak this recipe in terms of the toppings.

I can not find a better combination than plenty of mixed berries, the tartness goes really well against the sweet meringue. My mother in laws little trick is to add bananas in the middle layer too. Who does not like bananas and cream? I totally agree it’s a great addition. By adding the banana in the middle too it stops the banana from discolouring.

Lots of recipes add sugar to the cream, I personally don’t think this is necessary, but I do like adding some vanilla for extra flavour.

If you want to cut back on calories, I have tried cutting the cream with a mix of Greek yoghurt. This is not bad at all, just add it in incrementally and taste as you go so you can keep the balance on the right side of cream!

Serves: About 10

Time: About 2 hours (plus time to let the meringue cool). Ideally make the meringue the day before you intend to eat it.

Ingredients

5 egg whites (about 150ml)

220g caster sugar

1 tbsp cornflour

1 tsp white vinegar

500ml- 600ml double cream

1 tsp vanilla extract/essence/paste

About 1kg fresh mixed berries (yes this seems like a lot, but believe me, no matter how many berries you add, there is always room for more!)

1 banana sliced

A few tablespoons icing sugar (optional)

Method

Get two baking sheets and line with baking parchment.

Outline a circle on each sheet (or whatever shape you choose to make your pavlova. I think circular pavlovas look nicest but rectangular is easier to cut). For this recipe I used a 20cm plate for the base shape. I usually use a pencil or thick pen to draw the line then flip the paper over so you can see the line through the paper but you don’t need to place your meringue directly on to the ink.

Ensure your stand mixer and beater is clean and free of any residual fats

Preheat the oven to 170c/ 150c fan/340F.

Separate the egg yolks and the egg whites and place the whites in the stand mixer. I suggest you separate each yolk and egg white in to small bowls one at a time first then add the white to the mixer just in case you make a mistake. You don’t want the yolk accidentally mixing in with the whites as this will stop the meringue from fluffing up.

Beat the whites on high until they have reached the soft peak stage, it will likely take a few minutes.

Add the sugar slowly, a couple spoons at a time whilst the mixer is still on.

After a few minutes you will see the meringue has become thick, stiff and glossy. You will know it is done if you rub a little of the mixture between you thumb and forefinger and the sugar does not feel gritty.

Add the cornflour and white wine vinegar and mix again. You may need to run a spatula round the bowl to ensure everything from round the edges is incorporated.

Dab a tiny bit of the meringue on the corners of the baking tray and use this to stick the baking parchment in place.

Place half of the meringue mixture on to each of the baking trays and spread to fill the outlined shape you have made. If you make the edges ever so slightly risen that can make it easier to hold the fruit.  The mix should be around 2-3 cm thick and will quite easily hold the shape you choose. I like to dab the meringue all round the surface to form little peaks which will become nice and crisp when cooked.

Place the meringues in the oven and immediately reduce the temperature to 115c/100c fan/240F.

Bake for 1 and a half hours and do not open the oven door.

At the end of the baking time, turn the oven off and leave the meringue in there to cool, ideally overnight. You can store it in an airtight container if you don’t plan to use it for a while, but don’t keep it in the fridge.

I’d suggest that you assemble this pavlova as close to serving as possible as the moisture from the cream, fruit and if you need to place it in the fridge, will cause the meringue to lose its crispness and start to break down.

Prepare the fruit: rinse and pat dry. Slice/chop the strawberries and banana or whichever fruit you are using as preferred.

Transfer the first layer of the pavlova to the serving platter.

Whisk the cream to approaching soft peak stage, be careful not to overwhip, cream goes from soft peak stage to overwhipped very quickly. Mix in the vanilla extra and if you prefer your cream a little sweet you can also add in a tablespoon or two of icing sugar, I personally don’t think it’s needed.

Spoon about half the cream on to the meringue and spread it evenly, going pretty close to the edges.

Start to add the fruit, in particular if you are going to add banana, this is the time to add it. Push the slices in to the cream and this will stop discolouration.

Place the next layer of pavlova carefully on top and add the rest of the cream.

Add the rest of the berries, really pile them on (gently). Trust me, the more the better.

Finish off with a light sprinkling of icing sugar through a small sieve.