Christmas Pavlova by Suzanne Thorp
With Christmas fast approaching, this decadent pavlova is the perfect festive centrepiece. Light, chewy meringue topped with whipped double cream and a selection of fresh figs, raspberries, blackberries, blueberries and pomegranate seeds.
Ingredients
For the pavlova wreath:
- 270g egg whites at room temperature. (From around nine medium eggs)
- 500g caster sugar
- A pinch of salt
- 2 tsp cornflour
- 1 tsp white wine vinegar
- 1/2 tbsp rose water
For the filling:
- 600ml double cream
- 1 1/2 tbsp icing sugar sifted.
- 2 tsp rose water.
- Selection of fresh fruit. (Raspberries, blueberries, blackberries, figs, pomegranate seeds eg).
For decoration:
- Edible gold sparkle dust or edible gold leaf if desired.