Photo of Triple layer pavlova cake by WW

Triple layer pavlova cake

9
9
9
SmartPoints® value per serving
Total Time
1 hr 30 min
Prep
30 min
Cook
1 hr
Serves
10
Difficulty
Moderate
Delve your senses into this lusciously layered pavlova that is fluffy, sweet, crunchy and creamy: all in one bite!

Ingredients

Egg white

5 medium

Caster sugar

1 cup(s), (220g)

Cornflour

2 tsp

Caster sugar

1 tbs, extra

Slivered almonds

2 tsp, toasted

Fromage frais, vanilla bean

225 g

Reduced-fat ricotta cheese

600 g

Vanilla bean paste

1 tsp

Kiwifruit

2 medium, peeled, thinly sliced

Fresh strawberries

250 g, thinly sliced

Banana

2 medium, thinly sliced

Passionfruit(s)

2 medium

Instructions

  1. Preheat oven to 120°C. Line 3 baking trays with baking paper. Draw a 20cm circle on each piece of paper. Invert paper onto trays.
  2. Using electric beaters, beat the egg whites in a clean, dry bowl until soft peaks form. Add the sugar, 1 tablespoon at a time, beating well after each addition until the sugar dissolves. Fold in the cornflour until combined.
  3. Divide the mixture among the prepared trays, using a spatula to spread into circles. Bake for 1 hour or until firm and dry to the touch. Turn off the oven and leave in the oven, with the door ajar, to cool.
  4. Meanwhile, line a baking tray with baking paper. Place the extra sugar in a small saucepan over low heat. Cook, stirring, for 1-2 minutes or until the sugar dissolves and caramelises. Remove from the heat. Add the almonds and pour over the lined tray. Set aside until set. Break into shards.
  5. Using a food processor, process the fromage frais, ricotta and vanilla until smooth.
  6. Peel the paper away from the meringue discs. Place one disc on a serving plate. Top with one-third of the cream mixture, then two-thirds of the kiwifruit, and one-third each of the strawberry and passionfruit. Top with another meringue disc, half remaining cream mixture, two-thirds of the banana, and half the remaining strawberry and passionfruit. Top with the remaining disc and cream mixture. Decorate with the remaining kiwifruit, strawberry, banana and passionfruit. Sprinkle with the almond shards.