Daily Mail - Daily Mail Weekend Magazine
PARTY PAVLOVA PYRAMID
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 foilcovered 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.
Mary Berry Cooks Up A Feast by Mary Berry and Lucy Young is published by DK, £25. © Mary Berry and Lucy Young, 2019. To order a copy for £22.50 go to mailshop. co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. Offer price valid until 14/02/2022.