Bundled with sweet berries and sprigs of mint, our festive pavlova is bursting with flavour and recalls the colours of Christmas. It’s a light-as-snow dessert that suits the festive season!
Preparation time 20 minutes | Cook time 1 hour 15 minutes
FOR THE MERINGUE:
4 Stonegate Estate Organic egg whites
250g caster sugar
1 teaspoon white wine vinegar
1 teaspoon cornflour
1 teaspoon vanilla extract
TOP AS YOU PLEASE, WE HAVE CHOSEN:
350ml double cream
A mixture of frozen berries, defrosted to create a little natural syrup too
Fresh garden mint
Preheat the oven to 150°C/130°C (fan).
Roll out a generous amount of baking parchment onto a flat baking tray and measure the circumference of a dinner plate with a pencil.
Using a hand mixer, whisk the egg whites until they form stiff peaks.
Gradually add the caster sugar, 1 tablespoon at a time whilst continuously whisking until the meringue mix looks glossy.
Whisk in the white wine vinegar, cornflour, and vanilla extract.
Tip the mixture out onto the pre-lined and marked parchment sheet and spread the meringue neatly inside the circle. Using a large spoon, create a crater by making the sides higher than the centre.
Place the meringue into the preheated oven and allow it to cook for 10 minutes before lowering it to 100ºC and bake for a further 1hr 20 minutes. After the cook time is complete, avoid opening the oven and instead turn the oven off and allow the meringue to cool in there for at least 1 hour – you can leave this longer, overnight is the best method.
Place the cooled meringue onto your serving platter or stand. Carefully spoon in the soft cream and top with the defrosted berries, drizzling a little of its juice over the top, before popping a few sprigs of mint on.
