PARTY PAVLOVA PYRAMID
You don’t get successful meringues if you use more than six egg whites at a time, which is why we make them in two batches for this party pyramid. It is the most spectacular dessert you’ll ever make. To make a larger pyramid, add another layer as opposed to making larger meringues.
Serves 35-40
● 2 x 6 egg whites
● 2 x 350g (12oz) caster sugar
● 2 x 1tsp white wine vinegar
● 2 x 1tsp cornflour
For the filling
● 1.7ltr (3pt) double cream
● 500g tub full-fat Greek yoghurt
● 900g (2lb) strawberries, hulled
● 750g (1lb 10oz) raspberries
● 450g (1lb) blueberries
● A few mint leaves, to decorate (optional)
Preheat the oven to 160°C/fan 140°C/gas 3. To make the first batch of meringue, put six egg whites into a bowl and whisk with an electric whisk until they look like clouds. Add the sugar a little at a time, whisking on maximum speed until the mixture is stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the bowl.
Line a baking sheet with baking parchment and spread the meringue mixture out — it should be about 30cm (12in) in diameter and about 5cm (2in) thick. This will be the base for the pyramid.
Slide into the oven, then immediately reduce the temperature to 150°C/fan 130°C/ gas 2 and bake for 1 hour. Turn the oven off and leave the meringue inside for 1 hour or overnight to dry.
Prepare a second batch of mixture. Use to make one meringue measuring 25cm (10in) in diameter, another measuring 20cm (8in) in diameter, and a third that is 12cm (5in) in diameter. The smallest can be fairly thin and should fit on a baking sheet with the 20cm (8in) one.
Cook in the same way: put the 25cm (10in) meringue in the oven and bake for 15 minutes, then pop the two smaller meringues in as well and bake for a further 45 minutes. Switch off the oven and leave to dry out for 1 hour or overnight.
To assemble, whip the cream until stiff and mix with the yoghurt. Put the largest meringue on a sturdy foil-covered board or tray. Cover with cream and half the fruit, ensuring the fruit can be seen at the edges.
Place the next-largest meringue on top and cover with cream and fruit. Continue in the same way with the other meringues. Finish with the last of the cream and a pretty arrangement of fruit and mint leaves on top, if using. To serve, cut in wedges, starting from the top.