An Exquisite Christmas Pavlova
An Exquisite Christmas Pavlova
Course: Recipes, Christmas, DessertINGREDIENTS
- For the Pavlova
150ml egg whites (about 4 eggs)
220g caster sugar
1 tsp apple cider vinegar
250ml whipping cream
Eggnog Custard (recipe below)
Candied Whiskey Pecans (recipe below)
Fruit – blueberries, raspberries, passion fruit and lemon zest.
- For the Eggnog custard
375ml single cream
2 sticks cinnamon
1 vanilla bean, split, with seeds scraped
¼ tsp nutmeg
2 tblsp dark rum
4 egg yolks
55g caster sugar
- For the Candied pecans
120g pecans, toasted
2 tblsp caster sugar
2 tblsp light brown sugar
2 tsp vanilla extract
60ml whiskey
Directions
- Pavlova
- preheat the oven to 150°C.
- Warm the sugar in the oven for about 5 minutes.Â
- Whisk the egg whites on high speed until stiff peaks form.
- Add the caster sugar, 1 tablespoon at a time, whisking for 30 seconds each time before adding more. Whisk for a further 6 minutes until stiff and glossy.
- Scrape down the sides of the bowl, add the vinegar and whisk for 2 minutes or until glossy and combined.
- Draw a 26cm circle on a sheet of non-stick baking paper. Place on a large baking tray. Spoon the meringue onto the centre of the circle leaving a 5cm border.
- Arrange heaped spoonfuls of the remaining meringue to create a ring.
- Reduce the oven temperature to 120°C, and bake for 1 hour and 30 minutes or until crisp. Turn the oven off and allow the meringue to cool in the oven with the door closed until you need it.
- Once it’s completely cool, whip the cream.Â
- Then layer on to the top of the meringue, adding on some eggnog custard and making a delightful mound of berries, and finally topping with the candied pecans to make a fabulously Christmassy pavlova!
- Eggnog custard
- Place the cream, cinnamon, vanilla, nutmeg and rum in a saucepan over medium heat and cook until just boiling. Remove from the heat.
- Place the yolks and sugar in a bowl and whisk to combine.Â
- Whisking well, slowly pour the cream mixture into the egg mixture.Â
- Return to the saucepan over low heat and cook, stirring, for 6–8 minutes or until mixture is thick enough to coat the back of a spoon.
- Remove the cinnamon and vanilla bean and allow to cool completely.
- Candied pecans
- Line a baking tray with non-stick baking paper. Place a small saucepan over medium heat.Â
- Add the pecans, both the sugars, the vanilla and whiskey and cook, stirring occasionally in the last 1 minute, for 6–7 minutes or until golden and caramelised.
- Working quickly, carefully pour the mixture onto the tray. Spread and allow to cool completely.Â
- Roughly chop and set aside.
- Wine Pairing: Trumpeter Sparkling Rosé de MalbecÂ
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