The Christmas Table: Christmas recipes and tutorials A celebration of all things Christmas! | Seite 106

The Pavlova

Ingredients
4 large free range egg whites
1 ¼ cup of castor sugar
1 tablespoon corn flour
1teaspoon white wine vinegar
1 tablespoon vanilla bean paste
500ml thickened cream
¼ cup blueberries
1 mango diced
½ pomegranate
squeeze of lime
handful of mint sprigs

106 | The Pavlova

Directions
1. Pre heat the oven to 180oC
2. In a clean mixing bowl whisk the egg whites until
they form firm peaks
3. 
Continue whisking on medium speed and slowly
incorporate the castor sugar
4. Whish until sugar has dissolved and it holds a stiff
peak
5. Fold in corn flour, white wine vinegar and vanilla bean
paste
6. Prepare the baking tray by lining with baking paper
(dotting the corners down with a little of the mixture) and
drawing an 8” circle in the center.
7. Carefully spoon the mixture onto the tray in dollops,
avoiding pressing down. Keeping within the
guidelines of the circle.
8. Reduce the temperature down to 150oC, place in
oven and bake for 35 minutes.
9. Once time is complete, leave in the oven with oven
off and door ajar until completely cooled. To avoid
collapsing.
10. Just before serving ~ combine fruits and spritz with
a little lime in to the bowl.
11. Whip the cream to a soft peak and spread over
cooled pavlova shell.
12. Gently place the fruits on top of the dressed pavlova,
garnish with mint sprigs and drizzle with a little more
vanilla bean paste and your ready to serve.