Tuesday, 2 April 2013

Pavlova Stack with Boozy Berry Sauce

We had a delicious lamb roast cooked for us for our Easter Sunday lunch, with carrots and potatoes from the garden. Spoilt! It was so, so yummy. I was responsible for dessert to conclude this delicious lunch. It was a hard act to follow! You can't beat a good roast. 

I was browsing my latest copy of Food magazine, and spied a recipe for a Meringue Stack and decided that would be a tasty end to our meal. I decided to make a berry sauce to go with it. It was a special occasion, so decided the addition of a little booze wouldn't go amiss. 

Pavlova Stack

5 egg whites, at room temperature
1 and 1/2 cups of sugar
2 teaspoons cornflour
1 teaspoon water
Pinch of salt

Preheat the oven to 100 degrees. Line three oven trays with baking paper and draw a 20cm circle on each sheet of paper (flip this upside down so the pen is on the underside). Now check your oven, make sure you can fit three trays in there! 

Place the egg whites and salt in a bowl and whisk with an electric beater until they reach soft peaks. Continue to beat and add the sugar a spoonful at a time. The meringue will be thick and glossy. Mix in the cornflour and water. 

Divide between the three trays and spread the mixture into a disk into the edges of the circle. Bake them for 90 minutes. Turn the oven off and leave them to cool completely. 

To assemble, layer the meringue disks with cream. I added lemon curd to may layers, but chocolate or even the berry sauce would be delicious. 

Boozy Berry Sauce  

1/2 cup berry jam (I used my homemade boysenberry jam and some raspberry jam)
2 tablespoons booze or orange juice (I used brandy and port)
1 tablespoon water

Gently heat everything in a pot until you have a gorgeous syrupy sauce. Add more water (or booze!) if you want it a bit more runny.  



  1. Wow that looks awesome!!!! Like the idea of the lemon curd. xxxxx

  2. Thanks! It was really fun to make. Next time I'd like to fill it with berries, yum!