Christmas Pavlova
Meringue is easy to make even for a "non-baker." Once the base is done the fruit and cream topping is straightforward. Be creative...It's Christmas.
Ingredients
For the Meringue Base:
- 6 egg whites
- 1 ¼ cups caster sugar (super-fine sugar)
- 2 tbsp cornstarch (Corn flour)
- ½ tsp vanilla extract
- 1 tsp white vinegar
For the Topping:
- 600 ml (2.5 cups) double cream
- 2 tbsp raspberry jam
- 2 tsp icing sugar
- ½ cup Red Seedless Grapes sliced
- ½ cup strawberries sliced horizontally
- 2 cups Cherries
- 2 tbsp mint leaves sliced
- Extra Icing Sugar and Gold Dust optional
Instructions
For the Meringue Base:
- Preheat the oven to 120˚C (250 ˚F) and line a baking tray with non-stick paper.
- Mark a 25cm (9 inch) diameter circle on the underside of the paper.
- Using an electric mixer, whisk egg whites in a bowl until soft peaks form. Slowly add the sugar, mixing well after each addition until the sugar is completely dissolved and meringue is glossy.
- Add in the cornflour, vanilla and white vinegar until just combined.
- Carefully scoop the meringue onto the baking tray and neatly spread within the circle.
- Bake in the oven for 1½ hours or until the pavlova is dry when lightly pressed. Turn off the oven and slightly crack open the oven door to cool the pavlova completely.
- Then transfer the cooled pavlova to a serving plate.
For the Topping:
- Using an electric mixer, beat the double cream with icing sugar until firm peaks are formed.
- Lightly fold through the raspberry jam to create a swirl effect.
- Spoon generously onto the cooled pavlova and decorate with cherries, berries and mint for garnish.
- Dust with extra icing sugar and edible gold dust (if available)
- Serve and enjoy with Mirabeau Etoile Rosé – shared with friends and loved ones
Tried this recipe?Let us know how it was!