- 9 large egg whites
- 600g caster sugar
- 1 tbsp cornflour
- 1 tbsp white wine or malt vinegar
- 400ml double cream
- 75g icing sugar, plus extra to dust
- 2 tsp vanilla extract
- 250g mixed berries, plus a handful extra for the top
Dot small spoons of cream on each Pavlova. Gently stack from largest to smallest on your serving plate. Dust with a little icing sugar, then serve with remaining cream and berries on the side. (Adding berries and more cream to the layers will make them too heavy when there are so many to stack.)Want a cake to cut?
Here’s how to make just one dramatic, centrepiece cake that will double as dessert for around 40 guests, and can be assembled in the morning. Make the meringue recipe and shape into 23cm, 20cm and 17cm circles. Bake as above, then make a second batch and shape into 26cm, 14cm, 11cm and 8cm circles, again baking as above. Multiply the vanilla cream by 4 and berries by 6, but don’t mix.