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Summer gelato pavlova stack recipe
Summer gelato pavlova stack recipe
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Prep Time:
260 minutes
Cook Time:
105 minutes
Total Time:
365 minutes
"Whip up stunning Aussie Day dacquoise: meringue layers with sorbet, buttercream, or cream fillings. Easy and impressive!"
Ingredients:
  • 6 egg whites
  • 315g (1 1/2 cups) caster sugar
  • Pinch of cream of tartar
  • 85g (3/4 cup) almond meal
  • 85g (3/4 cup) hazelnut meal
  • 500g berry sorbet
  • 500g mango sorbet
  • 500g Weis Dairy Free Boysenberry, Acai & Coconut frozen dessert
  • Fresh strawberries, to serve (optional)
  • Fresh raspberries, to serve (optional)
  • Fresh blueberries, to serve (optional)
Instructions:
  • Preheat the oven as instructed and prepare 4 baking trays with parchment paper. Draw an 18cm circle on each sheet, then flip the paper ink-side down to avoid marking the meringue.
  • Whip 3 egg whites in a clean, dry bowl using a standard mixer or an electric beater until soft peaks form. Save the other 3 egg whites for your next batch of meringues.
  • Slowly incorporate 3/4 cup sugar, adding 1 tablespoon at a time, until it dissolves into a thick, glossy mixture. Check for sugar dissolution by rubbing a small amount of the mixture between two fingers.
  • In a bowl, mix together the almond and hazelnut meals. Then, fold in half of the nut meal mixture into the meringue mixture using a large metal spoon until combined.
  • Transfer the mixture into a piping bag with a 1.5cm round nozzle. Starting from the center of one circle on a prepared tray, pipe in a coil motion until the circle is filled. Repeat the process with another circle.
  • Bake the mixture for 50 minutes until crisp. Turn off the oven and let it cool inside for 2 hours. Repeat the process to make 2 more circles. Layer the discs with sorbets and top them with berries.

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