Berries and cream tray pavlova
Prep:  20 minutes (plus 1 hour cooling time)
Cook:  1 hour
Serves:  8
Average: 4.2 (34 votes)
Difficulty:
Cuisine:
Saved:
Australian
289
Recipe by: Western Star
This fuss-free berry pavlova is the perfect celebration dessert. Complete your summer feast with this simple yet show stopping tray pavlova, topped with fresh berries and cream.
Credit: Whisk Media Group
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Berries and cream tray pavlova
Ingredients:
Pavlova
Quick strawberry jam
Topping
Method:
Pavlova
  1. Preheat oven to 150°C (fan forced).
  2. Place the egg whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
  3. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds before adding another tablespoon. Once all the sugar is added, whisk for a further 6 minutes or until the mixture is stiff and glossy.
  4. Add the vinegar and whisk for a further 2 minutes or until glossy and combined.
  5. Place spoonfuls of the meringue onto a large baking tray lined with non-stick baking paper. Reduce oven temperature to 120°C (fan forced) and cook for 1 hour. Turn the oven off and allow the pavlova to cool completely in the oven.
Quick strawberry jam
  1. Put the strawberries, sugar and vanilla in a small saucepan over medium high heat. Bring to the boil and cook for 6-7 minutes, or until thickened and jammy. Allow to cool completely.
Topping
  1. Put the Western Star Thickened Cream and vanilla in a large bowl and whisk to soft peaks
  2. Serve the pavlova topped with cream, strawberry jam, raspberries and blueberries. Dust with icing sugar.
Tips & Hints:
  • You can substitute the homemade strawberry jam for ½ cup store-bought strawberry jam stirred together with 1 teaspoon warm water. You can also use store-bought meringue nests.
Western Star Thickened Cream
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