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Gingerbread pavlova stack

Gingerbread pavlova stack
4.5 33 ratings
Prep. 30 min
Total 5 h 30 min
12 portions
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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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Australia and New Zealand

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