Summer gelato pavlova stack recipe

Step 1

Preheat the oven to 120C/100C fan forced. Line 4 baking trays with baking paper. Draw an 18cm circle on each sheet of paper. Turn the paper over, ink-side down, so the ink doesn’t mark your meringue.

Step 2

Use a standard mixer or an electric beater to beat 3 egg whites in a clean, dry bowl until soft peaks form. Set aside the remaining 3 egg whites so you can make a second batch of meringues.

Step 3

Gradually add 3/4 cup sugar, 1 tablespoon at a time, until the sugar dissolves and the mixture is thick and glossy. Use two fingers to test if the sugar has dissolved by rubbing a little of the mixture together.

Step 4

Combine all of the almond and hazelnut meals in a bowl. Add half the nut meal mixture to the meringue mixture and use a large metal spoon to gently fold in.

Step 5

Spoon the mixture into a piping bag fitted with a 1.5cm round nozzle. Pipe, from the centre of 1 circle on a prepared tray, in a coil motion until the coil is full. Repeat with another circle.

Step 6

Bake for 50 minutes or until crisp. Turn oven off. Leave in oven for 2 hours to cool. Repeat with remaining eggs, sugar cream of tartar and meal mixture to make 2 more circles. Layer discs with sorbets and top with berries.