Keen to celebrate Christmas using local produce, and get festive with flavour? Well, now you can! Harris Farm Markets at Clayfield, West End and Isle of Capri are sharing their secrets for a flavour-filled festive season, recipes for dishes AND decorations. There are so many delicious berries this season, so why not celebrate them with a Layered Berry Pavlova

What you’ll need:

For the pav base:

  • 12 large egg whites, at room temperature
  • 800 g caster sugar
  • 1 ¼ tablespoons corn flour
  • Finely grated zest and juice of 2 lemons

For the pav topping:

  • 2 litres thickened cream
  • 2 teaspoons vanilla bean paste

· 500 g fresh strawberries, halved and tops removed

  • 125 g fresh blueberries
  • edible gold or purple dust, optional, for decorating
  • 250 g fresh raspberries
  • 30 g freeze-dried raspberries, optional, for decorating
  • Edible flowers, optional, for decorating
  • Edible gold leaf, optional, for decorating

The Process:

  1. Preheat the oven to 150°C. Line two baking trays with baking paper. Trace a circle on the underside of the baking paper so that your pavlova shells are of equal size. (I trace around the inside of one of my 22 cm springform cake tins, ensuring consistency every time!)
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form. With the motor running, gradually add the sugar, one spoonful at a time, until you have a shiny and stiff meringue.
  3. Add the cornflour, lemon zest and juice and fold the ingredients together using the folding tool.
  4. Divide the meringue mixture evenly between the two baking trays, spreading it gently to fill the circles. Place in the oven and cook for 1 hour. Remove from the oven and allow to cool completely.
  5. For the topping, whip the cream and vanilla in the stand mixer fitted with the whisk attachment.
  6. Place one of the pavlova shells on a platter (I usually pick whichever is the flatter of the two) and top with half the cream and a layer of strawberries. Place the second pavlova shell on top and repeat with the remaining cream and strawberries.
  7. In a small bowl, cover your blueberries in gold or purple dust (if using).
  8. Add the blueberries and raspberries to the top of the pavlova so it appears full and abundant, and sprinkle with crumbled freeze-dried raspberries, if desired. If you are using them, add edible flowers and gold leaf to the top of your pavlova, too. The pavlova is best eaten immediately.

About Harris Farm Markets

Each Harris Farm Markets is home to more than 500 lines of fruit and veg, a gourmet grocery section of boutique local products, an extensive deli, more than 400 cheeses, a butcher and fish market and bakery, pour your own milk from Queensland’s multi-award-winning Maleny Dairy or Barambah Organics milk, BioSota Honey on tap and make-your-own Nut Butters.

Harris Farm Markets is a family owned and operated business. For 50 years Harris Farm Markets has been delivering goodness to Australian families with the core value and belief that Australian families should have the freshest and best available to them. That is why Harris Farm Markets is home to over 3,000 employees across 25 stores who work to deliver goodness to the hundreds of thousands of retail, wholesale and online customers who walk through its doors every week.

Harris Farm Markets – ClayfieldHarris Farm Markets – West EndHarris Farm Markets – Gold Coast
823 Sandgate Rd, Clayfield Hours: 7am to 10am every dayWest Village, 97 Boundary St Hours: 7am to 10am every dayCapri on Via Roma, Surfers Paradise Hours: 6am to 10am every day

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