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Thermomix pavlova tower recipe
Thermomix pavlova tower recipe
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Prep Time:
60 minutes
Cook Time:
Total Time:
60 minutes
Delicious meringue tower with mixed berries, cream, and cherry syrup - a memorable treat!
Ingredients:
  • 270g white sugar
  • 60g brown sugar
  • 8 egg whites, room temperature
  • 1.25 gm cream of tartar
  • 1 tsp white vinegar
  • 4.40 gm natural vanilla extract
  • 10.00 gm cocoa powder, sifted, plus extra for dusting
  • 2 tsp freeze-dried cherry powder (optional)
  • 800g thickened cream
  • 500g fresh mixed berries
  • 4 sprigs fresh mint leaves
  • 250g fresh pitted cherries, plus extra to serve
  • 50g caster sugar
  • 20g lemon juice
  • 1.25 gm ground cinnamon
Instructions:
  • To make Cherry syrup: Combine cherries, sugar, lemon juice, and cinnamon in a mixing bowl and cook at 100C for 6 minutes on medium speed. Then, blend on increasing speeds from 4 to 10 for 1 minute. Transfer the syrup to a bowl and set aside. Clean and dry the mixing bowl.
  • Preheat your oven to 150C and line 3 large baking trays (30 x 40 cm each) with baking paper.
  • Combine sugars in mixing bowl and pulse for 10 seconds at high speed until finely ground. Transfer the mixture to a separate bowl and set it aside. Clean and dry the mixing bowl thoroughly.
  • Attach the butterfly whisk. Mix egg whites and cream of tartar in a mixing bowl and whip on speed 3.5 at 37°C for 4-6 minutes until stiff peaks form.
  • Combine the reserved sugar, vinegar, and vanilla while mixing at 37 degrees Celsius for 4 minutes at speed 3. Make sure the mixture turns glossy and smooth. Remove the butterfly whisk. Divide the meringue mixture into 3 bowls. Add 2 tablespoons of cherry syrup to one bowl and gently mix with a metal spoon. Swirl cocoa powder through another bowl for a marbled look. Leave the last bowl as is.
  • Transfer each mixture into the piping bag fitted with a 1 cm round nozzle, then pipe approximately 30 small circles with a diameter of about 4 cm onto the prepared trays. Dust cherry meringues with optional freeze-dried cherry powder using a fine-mesh sieve, and dust chocolate meringues with additional cocoa powder. Bake in the oven at 110°C for 1 hour, then turn off the oven and allow meringues to cool with the door closed for about 2 hours. Remember to clean and dry the mixing bowl and butterfly whisk for later use.
  • To start, attach the butterfly whisk to your mixer. Pour the cream into the mixing bowl and whip at speed 3.5 for about 45 seconds until soft peaks form. Next, remove the butterfly whisk. Using 2-3 large serving platters or cake stands (around 30 cm diameter), create a circular pattern by dabbing whipped cream onto the platters and placing meringues on top, alternating flavors and using cream to secure them. Build pavlova towers by layering meringues vertically and filling gaps with whipped cream, berries, and mint leaves. Finish by serving with extra cherries and cherry syrup on the side.

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