Ingredients
- 6 egg whites
- 330 grams caster sugar
- 1 tablespoon white wine vinegar
- 1 tablespoon cornflour
- 300 milliliters double cream
- 2 tablespoons icing sugar
- 250 grams frozen mixed berries
- Juice of 1 lemon
- 1 teaspoon vanilla bean paste
- 50 grams white chocolate, shaved
- Mint leaves, for garnish
Directions
Preheat the oven to 160°C/140°C fan.
Line a large tray with baking paper and draw a 20cm circle on the paper.
Whisk the egg whites and sugar in a bowl for 15 minutes or until thick, glossy, and the sugar has dissolved.
Whisk in the cornflour and vinegar until just combined.
Spoon the mixture into the center of your circle template, smoothing the sides to form a flat-sided circle.
Use a small palette knife to drag the meringue from the bottom upwards into peaks, working around the meringue to create a crown shape.
Place the meringue into the oven and immediately reduce the oven temperature to 120°C/100°C fan.
Bake for approximately 1 hour, or until the outside is crisp and dry.
Turn off the oven and leave the meringue inside with the door ajar for at least six hours, or until completely cool.
Place the Green Isle Mixed Berries, lemon juice, and icing sugar into a saucepan over medium heat.
Cook, stirring occasionally, for about 10 minutes until the mixture thickens and the berries have broken down slightly to form a coulis.
Whip the double cream with the icing sugar and vanilla bean paste until soft peaks form.
Spoon the whipped cream into the center of the cooled pavlova and top with some of the berry coulis.
Frequently Asked Questions
How do I properly store my Christmas Mixed Berry Pavlova to keep the meringue crisp?
Because the meringue is baked for 7 hours and 10 minutes, it is crucial to store it in an airtight container once completely cooled. Do not refrigerate the meringue shell before assembling, as the moisture will cause it to weep and lose its crunch. Assemble the pavlova just before serving for the best texture.
Can I substitute the frozen mixed berries in this Pavlova recipe?
Yes, you can substitute the 250 grams of frozen mixed berries with fresh seasonal fruit if preferred. However, if using fresh fruit, toss them lightly with the lemon juice and a tablespoon of caster sugar, as the recipe calls for the lemon juice to balance the sweetness.
What is the secret to getting the perfect glossy meringue for this Pavlova?
Achieving the glossy meringue relies on thorough whisking of the 6 egg whites and 330 grams of caster sugar for a full 15 minutes until the sugar is completely dissolved and stiff peaks form. Ensure your bowl is impeccably clean and free of any fat before starting this crucial step.
