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!

Need

Do

1  

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

2  

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

3  

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.

4  

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.)

5  

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.

6  

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.

7  

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.

8  

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.

9  

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

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