Gingerbread pavlova stack

Gingerbread pavlova stack

4.5 32 ratings

Prep. 30 min

Total 5 h 30 min

12 portions

Ingredients

Pavlova

white sugar
320 g
egg whites (approx. 250 g), room temperature
8
cream of tartar
1 pinch
white vinegar
1 tsp
natural vanilla extract
1 tsp
cornflour
3 tsp
ground ginger
2 tsp

Toffee syrup

unsalted butter cut into pieces
80 g
double cream
130 g
brown sugar
100 g

Mascarpone cream

gingerbread biscuits or gingernut biscuits
100 g
pouring (whipping) cream (see Tips)
350 g
mascarpone cheese
250 g
ground ginger
1 - 2 tsp
bananas peeled and cut into slices, for garnishing
2
nectarines (optional) stones removed and cut into slices, for garnishing
2

Difficulty

medium

Nutrition per 1 portion

Sodium 151.5 mg

Protein 4.7 g

Calories 1904.9 kJ / 455.3 kcal

Fat 28.9 g

Fibre 0.7 g

Saturated Fat 17 g

Carbohydrates 46.7 g

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Also featured in

Festive Flavour 105 Recipes
Australia and New Zealand

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