The Party pavlova pyramid Recipe You don’t get successful pavlovas if you use more than six egg whites at one time, which is why we make them in two batches for this party pyramid. It is the most spectacular dessert you’ll ever make.
2 x 6 egg whites
11⁄2 cups superfine sugar
2 x 1 tsp white wine vinegar
2 x 1 tsp corn starch
For the filling
6 cups heavy cream
18oz Greek yogurt
2lb (900g) strawberries, hulled
1lb 10oz (750g) raspberries
1lb (450g) blueberries
a few mint leaves, to decorate, optional
1 Preheat the oven to 325˚F (160˚C). Make a first batch of pavlova by putting six egg whites into a mixing bowl and whisking with an electric whisk until they look like clouds. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and corn starch in a cup until smooth, then stir into the bowl.
2 Line a baking sheet with baking parchment and spread the pavlova mixture out—it should be about 12in (30cm) in diameter and about 2in (5cm) thick. This will be the base for the pyramid.
3 Slide into the oven, then immediately reduce the temperature to 300˚F (150˚C) and bake for 1 hour. Turn the oven off and leave the pavlova in the oven for an hour or overnight to dry out.
4 Prepare a second batch of pavlova mixture in the same way. Use to make one pavlova measuring 10in (25cm) in diameter, another measuring 8in (20cm) in diameter, and a third that is 5in (12cm) in diameter. The smallest one can be fairly thin and should fit on a baking sheet with the 8in (20cm) pavlova.
5 Cook in the same way: put the 10in (25cm) pavlova in the oven and bake for 15 minutes, then pop the two smaller pavlovas in as well and bake for a further 45 minutes. Switch off the oven and leave to dry out for an hour or overnight.
6 To assemble, whip the cream until just stiff and mix with the yogurt. Place the largest pavlova on a foil-covered board or tray (it needs to be sturdy), then cover with whipped cream and half the fruit. Make sure the fruit can be seen around the edge, so the pyramid will look attractive.
7 Place the next-largest pavlova on top and cover with cream and fruit. Continue in the same way with the other pavlovas. Finish with the last of the cream and a pretty arrangement of fruit and mint leaves on top, if using. To serve, cut in wedges, starting from the top.
Great for a crowd...
To make a larger pyramid, make another meringue layer as opposed to making larger meringues.
PREPARE AHEAD AND FREEZE
The pavlovas can be made up to 1 month ahead and stored. Freeze for up to 6 months. The pyramid can be assembled up to 4 hours ahead. This is best done in situ, so you don’t need to move it.
|Party pavlova pyramid Recipe|