Christmas PavlovaPreheat oven to 130°C Fan
8 egg whites at room temperature
440g caster sugar
1 tbsp white wine vinegar
1 tsp ground cinnamon
For the filling:
100g orange curd
icing sugar to taste, plus extra for dusting
mint leaves to garnish
[Note. When you make meringue you have to make sure that everything you use is really clean and grease-free. If you get ANY yolk in the whites try to remove it with some clean eggshell and if you can’t, discard the white and start again because the egg whites just won’t whisk if there is any fat in them.]
1.Place a 25cm dinner plate on a sheet of baking parchment (non stick paper) and draw around it. Repeate with a 15cm plate. Turn the 2 pieces of paper over and place on large baking sheets.
2. Put the egg whites in a large, clean bowl and whisk with an electric whisk until stiff but not dry. Gradually whisk in the sugar, a tablespoon at a time, whisking for a few seconds between each addition. Adding the sugar slowly helps to build up volume in the meringue and make it stiff and shiny. Finally, whisk in the vanilla extract and corn flour until well combined.
3. Dab a small amount of the meringue in the corners of the baking sheets and use to secure the baking parchemet in place.
4.Spoon the meringue into the circles and shape with the back of a serving spoon or rubber spatula to create large meringue nests with soft peaks rising on all sides. Place in the oven and bake for one and half hours until very lightly coloured and crisp on the outside. (If the meringue seems to be becoming too brown, reduce the temperature of the oven). Turn the oven off and leave the meringue for a further hour. Remove from the oven and leave to cool completely.
5.Whip the cream until it forms soft peaks. Stir in the orange curd.
6.Carefully release the meringues from the baking parchment. Dab a spoonful of the cream mixture onto a serving plate. Place the large meringue on the plate. Cover with the cream and orange curd and scatter over about two thirds of the berries.
7.Cover with the second pavlova and top with the remaining cream and orange curd mix and arrange the rest of the berries on top. Use mint leaves to garnish and dust with icing sugar just before serving.
Note: Make the meringues up to 3 days in advance. Store in a sealed container.
In Short: Get into the festive spirit with this recipe for a mouth watering Pavlova, perfect for up to 10 guests this Christmas