Very-berry pavlova

The pavlova was so named because it was thought to be as light as the famous dancer, Anna Pavlova. We love that this version reminds us of her brightly coloured ballet tutu. It's almost a shame to eat. Almost.
very-berry pavlova


Mixed berry coulis


1.Preheat oven to 180°C (160°C fan-forced). Grease three oven trays, line with baking paper; mark a 23cm-diameter circle on each piece of paper.
2.Beat egg whites in medium bowl with electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until sugar dissolves between each addition; beat in cornflour.
3.Spread meringue over circles on prepared trays; bake, uncovered, in oven 10 minutes. Reduce temperature to 150°C (130°C fan-forced). Bake 15 minutes. Cool meringues in oven with door ajar.
4.To make mixed berry coulis, combine ingredients in medium saucepan, simmer, uncovered, over low heat, about 10 minutes or until berries have softened. Push coulis mixture through sieve into medium bowl; cool. Discard seeds.
5.Beat cream and extra sugar in small bowl with electric mixer until firm peaks form. Place one meringue on serving plate; flatten slightly. Layer with half of the cream mixture then top with half of the combined berries. Repeat layering with a second meringue, remaining cream and three-quarters of remaining berries, reserving remaining berries for garnish. Cover pavlova; refrigerate 3 hours.
6.Top pavlova with reserved berries, dust with sifted icing sugar; serve with coulis.

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