This Christmas it was my turn to be in charge of the desserts. I love doing this for my family, and each year I want to get more creative.
I decided to go for a traditional apple crumble for Christmas Eve, and then a Pavlova for Christmas Day. Truth be told this was my first time ever making Pavlova, but I’m very happy with how it turned out, and even more about how easy it was to make.
- 4 egg whites
- 250g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
- Preheat the oven to 150C, and line a large baking sheet with grease-proof paper. Using a pencil, place a large dinner plate onto the paper and trace the circumference.
- Whisk the egg whites with a hand mixer or stand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hour, then turn off the heat and let the Pavlova cool completely inside the oven until room temperature.
TO TOP IT OFF:
I whipped up one large pot of double cream and spooned the mixture onto the centre of the pavlova. I decided to go a little different with the topping and add a mixture of raspberries and blackberries, and add a drizzle of a fruit coulis- I was in Sainsbury’s the night before so I picked up the Mango & Passionfruit Coulis- which surprisingly went really well!
The thing I love about Pavlova is that you can get creative and add a variety of different toppings, and at the end of the day it will still look amazing!