3 Tier Brown Sugar Pavlova

Ingredients (serves 6)

• Icing sugar, sifted, to dust
• 1/2 firmly packed cup (110g) brown sugar
• 1 1/2 tbs cornflour
• 1 1/2 cups (330g) caster sugar
• 6 eggwhites (brought to room temperature)
• 1 1/2 tsp vanilla extract
• 2 tsp white vinegar
• 500g mixed fresh (or frozen, thawed) berries
• 300ml thickened cream
• 200ml sour cream

Method

1. Preheat the oven to 120°C. Grease and line the base and sides of three 24cm cake pans. Grease the pans again, then dust with a little icing sugar, shaking off any excess.
2. Place the brown sugar, cornflour and 1 cup (220g) caster sugar in a food processor and whiz until the mixture is combined and fine (without any lumps).
3. In the bowl of an electric mixer, whisk the eggwhites with a pinch of salt until soft peaks form. With the motor running, slowly add the sugar mixture, a little at a time, whisking until stiff and glossy. Fold in the vanilla and vinegar. Divide mixture among the pans, then transfer to the oven and bake for 1 hour. Cool completely in the switched-off oven with the door ajar.
4. Meanwhile, place the remaining 1/2 cup (110g) caster sugar in a pan with 1/2 cup (125ml) water. Stir over low heat until the sugar dissolves, then simmer, without stirring, for 2-3 minutes until thickened slightly. Cool, then add the berries. Transfer half the berry mixture to a blender and puree until smooth, then combine with remaining berry mixture and chill until needed.
5. Using electric beaters, beat the thickened cream and sour cream together until thick.
6. Run a knife around the rim of each cake pan, then carefully remove the cooled meringues and peel away the baking paper.
7. Just before serving, place 1 meringue on a cake stand, spread with one-third of the cream mixture and scatter with one-third of the berries. Repeat with the remaining meringues, cream and berries, drizzle with any remaining syrup, then serve immediately.