Christmas Pavlova

If you’re wishing for summer during Christmas, this Pavlova will definitely bring a little sunshine on a snowy day. The best thing about a Pavlova is that once you have your base, you can put whatever you like on top! So let your imagination go wild!

You will need:

Meringue

 4 egg whites

250g golden caster sugar

1 tsp cornflour

1 tsp vanilla extract

Topping

350ml double cream

2 tbsp icing sugar

150g blueberries

100g blackberries

250g raspberries, hulled

STEP 1

Heat oven to 150C/ 130C fan assisted/ gas mark 2

STEP 2

Using a pencil, mark out the circumference of a dinner plate on baking parchment.

STEP 3

To make your meringue, whisk 4 egg whites with a hand mixer until they form stiff peaks. Then whisk in 250g golden caster sugar, 1 tbsp at a time, until the meringue looks glossy.

STEP 4

Whisk in 1 tsp cornflour and 1 tsp vanilla extract. If you want, you can swap the vanilla extract for almond extract for a nuttier flavour.

STEP 5

Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

STEP 6

Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

STEP 7

To make your raspberry coulis, chop 100g of the hulled raspberries. Mix them 1 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.

STEP 8

Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue.

STEP 9

Put the remaining 150g hulled raspberries, 100g blackberries and 150g blueberries on the cream and finally pour the raspberry coulis over it. Dust some icing sugar on top before serving!

– Tahmina