Triple layer pavlova with cherry berry sauce Recipe - Better Homes & Gardens Australia
Learn to make a triple layer pavlova with cream and a glossy cherry and cranberry sauce. This show-stopper recipe is perfect for special occasions.
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Cooking tools:
- Hand mixer
- Mixing bowl
- Baking sheet
- Parchment paper
- Pencil
- Oven
- Sifter
- Spoon
- Spatula
- Kitchen scale
- Kitchen shears
- Saucepan
- Stove
- Round platter
- Microwave
- Bread knife
- Whisk
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Refrigerator
- Microplane
- Citrus press
- Cooling rack
Ingredients
- 4 egg whites (from 60g eggs), room temperature
- 1 tsp vanilla essence
- 1⁄4 tsp cream of tartar
- 280g (11⁄4 cups) caster sugar
- 40g (1⁄4 cup) slivered almonds, toasted, finely chopped
- 2 Tbsp Dutch cocoa powder
- 60g good-quality dark chocolate, chopped
- 2 Tbsp light thickened cream
- Orange mascarpone cream
- 1/2 tsp orange zest
- 60ml (1/4 cup) fresh orange juice
- 125g mascarpone
- 1 cup vanilla Fruche
- 130g (1/2 cup) light smooth ricotta
- Cherry berry sauce
- 55g (1/3 cup) frozen unsweetened pitted cherries, thawed, juices reserved + extra
- 3 Tbsp caster sugar
- 1 Tbsp cornflour or gluten free cornflour
- 185ml (3/4 cup) water
- 35g (1/3 cup) frozen cranberries, thawed
- 150g strawberries, chopped
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