Mixed Berry Pavlova Stack

Preparation

• Preheat the oven to 150°C. Line 2 large baking trays (40 x 35 cm) with baking paper. Trace 2 circles (approx. 20 cm) on the underside of each piece of baking paper, then set baking trays aside.
• Place 200 g of the white sugar into the Thermocook mixing bowl and mill for 15 seconds / Speed 9. Transfer out and set aside. Repeat the process with the remaining sugar and set aside.
• Insert butterfly. Remove the measuring cup from the lid. Place egg whites and cream of tartar into the mixing bowl and whip for 5 minutes / Speed 4 / 30C.
• With the butterfly still in place, mix for 5 minutes / Speed 3 / 30C whilst slowly adding milled sugar through-hole 1 spoon at a time.
• Once all of the sugar is incorporated, mix for 40 seconds / Speed 4, adding vinegar, vanilla and cornflour through a hole in the mixing bowl lid until combined.
• Spoon mixture into traced circle guides to form discs approx. 4-6 cm thick. Bake for 10 minutes (150°C), then reduce oven temperature to 120°C and bake for 1 hour (120°C).
• Turn the oven off and leave pavlova discs to cool completely in the oven with the oven door shut (approx. 3 hours or overnight).
• On the next day, insert the butterfly into the Thermocook bowl. Place cream into the mixing bowl and whip until soft peaks form at Speed 4. Watch the cream carefully through the hole in the mixing bowl and ensure that you do not overwhip or it will turn into butter.
• Add raspberries and mix for 10-20 seconds / Speed 2, or until just combined.
• To assemble the Pavlova stack, place 1 of the discs onto a serving platter. Top disc with half of the raspberry cream, then decorate with half of the fresh mixed berries and drizzle with 1-2 tablespoons of berry coulis.
• Place remaining pavlova disc on top, then repeat layering with remaining cream, fresh berries and 1-2 tablespoons of the coulis. Serve immediately.