Oh, Pavlova, pavlova! We love pavlova here in the YBEC office, and we’re happy to find this beauty on our recipe list!
Make for friends, family or just for the two of you, on a lazy Sunday afternoon. It’s a real show stopper, and tastes of Christmas, what better pavlova could there be!
You can mix the fruits around if you’re not keen on these, feel free to make this pavlova your very own. It’s a nice and light dessert to serve at Christmas, as opposed to the heavier Christmas Pudding.
5 egg whites
300g caster sugar
300ml double or whipping cream
2 ripe figs, thinly sliced
100g red seedless grapes, halved
2 clementines, peeled and sliced
1 Preheat the oven to 140°C, Fan Oven 120°C, Gas Mark 1. Line a baking sheet with non-stick baking parchment and draw a 25cm diameter circle on it.
2 In a large grease-free bowl, using a hand-held electric mixer, whisk the egg whites until they hold their shape. Gradually add the sugar, whisking until stiff and glossy.
3 Spread the meringue in an even layer over the marked out circle, then pipe or spoon swirls on top of the edge to form a border.
4 Bake for 2hr. The meringue is dried out, rather than cooked, at this low temperature. Cool completely. Store in an airtight container.
5 To serve, whip the cream until it holds its shape. Spoon onto the meringue base and arrange the figs, grapes and clementines on top.
20min to finish
Get festive with our party food!
Recipe and food styling: Sue Ashworth
Photography: Nathan King