Crio Bru Pavlova Stack

Serves 8-10
by Tenina Holder

I made this for my dear old dad’s birthday. I had been planning such a creation for while, ever since seeing a picture on Pinterest which I pinned (yes folks, yet another social networking thing I have become enamoured with!) So this is a bit of copy, but yet my own invention…Happy 80th father of mine!

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  • Pav layers
  • 240 g sugar
  • 6 egg whites
  • Pinch cream of tartar
  • 1 tsp apple cider vinegar
  • 25 g Crio Bru Coco River Crio Bru granules
  • 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
  • Filling
  • 2 tbsp sugar
  • 900 mls cream
  • 25 g Crio Bru Cocoa River Crio Bru granules
  • 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
  • 500 g strawberries, sliced



Preheat oven to 140ºC. Line 3 trays with baking paper and mark 20cm circumference on each piece of paper. Set aside.


Place sugar into Thermomix bowl and mill 10 sec/speed 1o. Reserve 2 tbsp for cream filling.


NOW (may the Gods not strike me dead!!)….plug in your handbeaters…or kitchen aid and place the room temperature egg whites and cream of tartar into a clean dry non plastic bowl. Beat until foamy. Add vinegar to bowl.


Add milled sugar a little at a time until you have a stiff meringue and there is no longer any grains in the mix. (Test this by rubbing a little mixture between your finger and thumb.)


Fold through Crio Bru granules and vanilla bean paste with large sweeping motions, preferably with a metal spoon. Divide mixture between the 3 circles on prepared trays. Cook for 40-50 minutes until meringue is crisp and risen. Cool in the oven with door slightly ajar.


To make filling place all ingredients except strawberries into Thermomix bowl, insert Butterfly and whip 20-40 sec/speed 4 or until soft peaks form.


To assemble, place a little dollop of cream onto centre of serving plate. Push one meringue circle onto the cream. This will hold it in place.


Spread that meringue with 1/3 cream mixture. Place a few sliced strawberries on top, then add the second meringue. Repeat with 1/3 cream and strawberries, finishing with the final meringue, cream and strawberries.


Refrigerate and allow to soften a little for a few hours. (This will make it easier to slice.)

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