Christmas Pavlova

Time & Yield

Time: 4 Hours
Yield: 1 Pavlova (Serves 16-18)

Ingredients

• 10 egg whites

• Large pinch salt

• 2½ cups sugar

• 5 tsp corn flour

• 2½ tsp white or red wine vinegar

• 2 tsp vanilla bean extract

• 725ml heavy whipping cream

• 1 tsp vanilla bean extract

• 2-3 boxes of raspberries (I used 2)

• 1 large pomegranate or 2 small ones

• 2 tsp dried rose petals (food grade, organic if possible)

Recipe

1. Preheat oven to 400 degrees F

2. Line three baking trays with parchment paper and draw a 8-inch circle on each

3. Wipe mixing bowl with vinegar and then beat egg whites (10) with salt (large pinch) until soft peaks form

4. Add sugar (2½ cups) in five batches (½ cup at a time), beating thoroughly between each addition until meringue is thick and shiny. Try holding the bowl upside down – if the meringue doesn’t move, it’s thick enough!

5. Add cornflour (5 tsp), vinegar (2½ tsp) and vanilla extract (2 tsp) and gently fold in

6. Divide mixture equally between three baking trays and spread gently to fill in the circle shape (an offset spatula is great for this). Smooth the top and the sides of each of the meringue mixtures

7. Place the trays in the oven and immediately reduce heat to 250 degrees F. Bake pavlovas for 90 minutes and then turn off heat, leaving them to cool in the oven

8. When ready to assemble, whip cream (725ml) with the vanilla extract (1 tsp)

9. Take one pavlova and spread with a third of the whipped cream, leaving a 1-inch gap around the edge. Decorate with a handful of berries and pomegranate seeds, concentrating the berries at the sides and the pomegranate seeds in the middle). Repeat with two other layers

10. Add a few extra raspberries and pomegranate seeds on the sides and then sprinkle rose petals over the whole thing, letting some fall over the berries and pomegranate seeds and some on the sides and serve

NOTES

1. Gluten and nut free.

2. You can substitute any kind of fresh fruit you can get your hands on for the raspberries and pomegranates. Just keep in mind that the lighter the fruit, the more likely that the pavlova will keep its shape.

3. To de-seed a pomegranate, wear an apron and place a deep bowl in the kitchen sink. Cut the pomegranate in half and then use a heavy wooden spoon to knock the seeds out of the pomegranate and into the bowl. Doing this in the sink reduces the clean-up job as the juice tends to spurt everywhere.

4. If the pavlova does collapse simply scoop up sections of it and serve them in individual bowls with added fruit as Eton Mess. No one will notice.

Source: Hungry Australian