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Thermomix mixed berry pavlova recipe
Thermomix mixed berry pavlova recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Create flawless pavlova effortlessly using a Thermomix.
Ingredients:
  • 330g white sugar
  • 250g egg whites (approx. 8 egg whites), room temperature
  • 1 pinch cream of tartar
  • 1 tsp white vinegar
  • 4.40 gm natural vanilla extract
  • 20.00 gm cornflour
  • 200g fresh or frozen raspberries
  • 100g caster sugar
  • 20g lemon juice
  • 600g pouring (whipping) cream
  • 20g frozen raspberries, thawed and well-drained
  • 500g fresh mixed berries, for garnishing
Instructions:
  • To make the Raspberry coulis, combine all ingredients in a mixing bowl and cook at 90°C for 4 minutes on speed 4. Refrigerate the coulis in a bowl covered with plastic wrap. Clean and dry the mixing bowl afterwards.
  • Preheat the oven to 150C. Line 2 large baking trays (40 x 35 cm) with baking paper and draw 2 circles (approx. 20 cm) on the underside of each.
  • Pour 200g of white sugar into the mixing bowl and blend for 15 seconds on high speed. Then, transfer the milled sugar into a separate bowl and set aside.
  • Put the rest of the white sugar in the mixing bowl and blend for 15 seconds on high speed. Combine with the first batch and set aside. Make sure to clean and dry the mixing bowl thoroughly.
  • Attach butterfly whisk. Combine egg whites and cream of tartar in a mixing bowl and beat for 5 minutes at 37°C on speed 3.5, without using the measuring cup.
  • Continuing to whisk at 37°C on speed 3 for 5 minutes, gradually incorporate the reserved sugar through the hole in the mixing bowl lid, adding one spoonful at a time until fully combined.
  • Continue to mix on speed 3 for 40 seconds, gradually pouring in the vinegar, vanilla, and cornflour through the opening in the mixing bowl lid until well combined. Then, remove the butterfly whisk.
  • Place the mixture onto the traced circle guides on baking paper to shape discs that are around 4-6 cm thick. Bake at 150C for 10 minutes, then lower the oven temperature to 120C and continue baking for 1 hour.
  • Let the pavlova discs cool completely in the turned-off oven with the door shut for about 3 hours or overnight. Then, clean and dry the mixing bowl and butterfly whisk.
  • Prepare Raspberry Cream: Attach the butterfly whisk. Whip cream in the mixing bowl until soft peaks form on speed 3.5, keeping a close eye through the hole in the lid to prevent overwhipping. Remove the butterfly whisk once done.
  • Gently fold in the raspberries until just combined, about 10-20 seconds on medium speed.
  • For the pavlova stack, start by placing one pavlova disc on a serving plate. Add half of the raspberry cream, top with half of the fresh mixed berries, and drizzle with 1-2 tablespoons of coulis. Place the second pavlova disc on top, and repeat with the remaining cream, berries, and coulis. Serve right away.

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