Three Layer Raspberry, Pisctachio and Brown Sugar Pavlova
 
 
Author:
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
For meringue:
  • powdered sugar for dusting
  • 1 cup of superfine sugar*
  • ½ cup of packed light brown sugar
  • 1 and ½ tablespoons of cornstarch
  • 1 and ½ teaspoons of vanilla extract
  • 2 teaspoons of distilled white vinegar
  • ¾ cup of egg whites (from 5 to 6 large eggs) at room temperature for 30 mins.
For cream:
  • 2 cups of chilled heavy cream
  • 8 ounces of of chilled sour cream
For the berries and nuts:
  • 1 to 1.5 lbs of raspberries
  • 1 cup of pistachios
Instructions
  1. Preheat your oven to 275F with rack in middle.
  2. Lightly butter 3 8 inch round cake pans then dust the sides of pans with powdered sugar, knocking out the excess.
  3. Line the bottom of each pan with parchment paper.
  4. Pulse superfine sugar, brown sugar and cornstarch in a food processor until well combined. Set aside.
  5. Stir together the vanilla and vinegar in a small bowl. Set aside.
  6. Using a stand mixer or handheld mixer, beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks.
  7. Increase the speed to medium high and add sugar mixture 1 tablespoon at a time. After all the sugar has been added, beat 1 minute more.
  8. Then add the vinegar mixture and then beat at high speed until meringue is glossy and holds stiff peaks (about 5 mins).
  9. Spoon meringue into prepared pans (about 2 and ½ cups each) and smooth tops using the back of a spoon.
  10. Bake until meringues have a crisp crust and feel dry to the touch, about 1 hour (insides will still be marshmallow like).
  11. Turn off oven and prop the door open slightly using a wooden spoon and let meringues cool in oven for about 1 hour. (meringues may sink slightly and crack while cooling).
  12. Run a knife along the sides of your cake pan and carefully turn meringues out of the pans. Carefully peel off the parchment and then carefully turn right side up.
  13. If making ahead, transfer meringue in a covered container and keep in a cool, dry place.
  14. To assemble the pavlova, first beat your heavy cream and sour cream together until it hold soft peaks.
  15. Spoon a little bit of the sour cream mixture on the centre of your plate or cake stand and add one meringue on top.
  16. Then spoon some of your sour cream mixture on top and the meringue and gently spread it over. Add your raspberries and pistachios to your first layer.
  17. Repeat until you've done all three layers.
Notes
*for the superfine sugar, I just used regular sugar and pulsed it in a food processor until I had enough to fill 1 cup.
You can omit the pistachios if you like or add another nut like hazelnuts or almonds.
The original recipe actually called for berries. If you prefer using berries instead of just raspberries, here's the recipe for it: 1 and ½ lbs of strawberries, trimmed and quartered. 1 lb of blackberries. 2 tablespoons of sugar. Toss the berries with sugar and let it stand at room temperature until ready to use (up to 1 hour).

**Meringues can be frozen, individually wrapped for up to 1 month. Thaw, still wrapped at room temperature for at least 2 hours.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/three-layer-raspberry-brown-sugar-pavlova/