Pavlova is a meringue-based dessert, often topped with whipped cream and fruit, although there are many variations of this.
If you’re planning on making a last-minute Christmas pudding, Mary Berry’s pavlova recipe is perfect.
The recipe notes said: “Mary’s pavlova is topped with pretty berries, but most fruits work well so feel free to use what it’s in season.
“It’s a great dessert for Christmas but of course, Mary would enjoy this any week of the year.”
What’s more, the pudding serves 12 to 15 people, perfect for larger gatherings this festive period.
Ingredients:
For the pavlova:
Six large free-range egg whites
350g caster sugar
One teaspoon of white wine vinegar
One teaspoon of cornflour
For the filling:
600ml double cream
One teaspoon of vanilla bean pasta
50g icing sugar, sifted
200g strawberries, hulled and quartered
300g raspberries
200g blueberries
50g pomegranate seeds
A few mint leaves to decorate, optional
Method:
Start by preheating the oven to 160C/140C Fan before lining a large baking tray with baking parchment and drawing a 30cm circle in the middle. Draw a 15cm circle in the centre of the larger circle to make a ring too.
Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form. Gradually add the sugar a little at a time, whisking on medium speed until they are stiff and glossy.
Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites before spooning the mixture onto the ring drawn on the baking parchment.
Using a large spoon, make a shallow trench in the meringue for the cream and fruit to sit in. Transfer to the oven and immediately reduce the temperature to 140C/120C Fan.
Bake for one hour, until the outside is hard but still white. Turn the oven off and leave the pavlova inside for an hour or overnight if possible to cool and dry.
To assemble, whip the cream, vanilla paste and icing sugar until stiff peaks form when the whisk is removed.
Spoon this into the trench made on the meringue before assembling the fruit on top of the pavlova.
To serve, Mary recommended dusting with icing sugar and cutting it into wedges.
