It’s the holiday season and you know what that means, Christmas parties galore and all the food. A popular dessert that pops up time and time again is the humble and classic pavlova, traditionally served with cream and seasonal fruit, this year I’m taking it to a new level and putting a festive spin on it by adding pomegranate seeds, dried cranberries and candy mint leaves.
6 egg whites
1 cup caster sugar
1/4 cup icing sugar
3 tsp cornflour
1 tsp apple cider vinegar
1/2 tsp vanilla extract
600mL whipping cream
Candy mint leaves
First whisk egg whites until they form stiff peaks, gradually adding in the sugar a few tablespoons at a time- beat until glossy and sugar is dissolved.
Mix in cornflour, vinegar and vanilla extract until combined. Using a two different sized plates, trace circumference onto baking paper to act as a guide for your wreath.
Bake at 110°C for approximately one hour or until crisp and dry. Turn off oven allow pavlova to cool inside for 30 minutes, then open door slightly and leave for a further 10.
Once completely cooled, whip cream, gradually adding in icing sugar. Smother on top of your meringue wreath and decorate with pomegranate seeds, dried cranberries and candy mint leaves for a fun and festive dessert.