- 6 large egg whites, room temperature
- 1 ¼ cup of fine granulated sugar
- 2 ½ tsp of cornstarch
- 1 ¼ tsp of white vinegar
- 2 cups of frozen frozen raspberries
- 2 tbsp of fine granulated sugar
- 2 cups of heavy cream
- 1 tbsp of powdered sugar
- 2 tsp of vanilla extract
- 1 ½ cups of strawberries, roughly the same size
- Rosemary sprigs
- Fresh raspberries
- Fresh strawberries
- Powdered sugar
Support for Layers:
- Preheat oven to 250°F.
- Set 1 oven rack to the lowest setting and the 2nd to the middle setting.
- Line 2 baking sheets with parchment paper.
- Find 5 round objects close to the following diameters - 7½”, 6”, 4½”, 3”, 1½”. Arrange the 5 objects amongst the 2 sheets of parchment, making sure you have left space around each object. With a pencil, trace the 5 circles. Place the parchment pencil side down on the baking sheets. You should still be able to see your guideline through the parchment paper. Set aside.
- In the bowl of a stand mixer with the whisk attachment, add egg whites. Start your mixer on low and gradually increase to medium-high. Beat until soft peaks form, approx. 2-4 minutes.
- Lower speed to medium and add sugar 1 tbsp at a time. Increase speed to medium-high and beat until glossy and thick, approx. 6-7 minutes.
- Lower speed and add cornstarch and vinegar. Increase to high speed and beat for an additional 30 seconds to incorporate.
- Meringue should be stiff and glossy. Test by removing the attachment and turning upright. The meringue should sit upright in a stiff peak and should not sink.
- Fill a large pastry bag with the meringue. Cut off the tip and pipe in tight coils within each of the 5 templates. Repeat with a second layer on top of each circle, height should be approx. 1½”-2” thick. To create a decorative edge, use the back of a clean spoon and sweep in an upward motion from the bottom to the top, working around the entire pavlova. Repeat for remaining pavs.
- Place the tray with the larger pavlovas on the middle rack and smaller ones on the lower rack.
- Turn the oven down to 200°F and bake for 1 hour or until the largest pavlovas are fully dry and crisp with no wet or sticky bottoms. Turn off the oven and crack open the door and let it sit undisturbed in the oven for 3 hours to overnight.
- Handle carefully to not crack the pavlovas and store in an airtight container in a cool dry place until ready to assemble. Do not refrigerate.
- In a medium saucepan, bring raspberries and sugar to a simmer over medium heat. Simmer and mash raspberries for 5-7 minutes. Strain and let cool completely.
- When you are ready to assemble, place heavy cream, sugar and vanilla extract in a chilled stand mixer bowl. Whisk on high speed until stiff, approx. 5-7 minutes.
- Working from largest to smallest. Place your largest pavlova on a serving platter. Poke a skewer into the center with the pointy end up. Spread a layer of whipped cream, place several strawberries in the interior to help give support to the next layer. Drizzle with raspberry coulis. Take the next layer and very gently push down through the center of the pavlova through the skewer. If the layer seems uneven, use strawberries or raspberries underneath to give support to level out the layer. Repeat the cream, strawberries and coulis. Repeat this process with the remaining layers. Garnish the outside of the pavlova with rosemary sprigs and fruit and sprinkle the entire tree with powdered sugar.
- Serve immediately.