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Meringues are perfect to make in advance, providing you’ve got a large enough airtight tin to store them in – unfilled, they will keep for up to 1 week. This recipe makes enough for 2 meringue cases – if you’re whisking and baking anyway – it’s no extra hassle.

SERVES 8  – PREP 20 MINS – COOK 1 HOUR 30 MINS

5 large egg whites

125g golden caster sugar

125g white caster sugar

1tbsp vanilla extract

2tsp cornflour

2tsp vinegar

For the filling:

100g blueberries

4tbsp sweet white dessert wine

2tbsp golden caster sugar

300ml carton double cream

Zest and juice ½ orange

100g pomegranate seeds

200g raspberries

2 figs, quartered

Method:

  1. Heat the oven to 120C, Gas 2. Line 2 baking sheets with baking parchment and draw a 20cm circle on each.
  2. Put the egg whites into a clean, grease free bowl and whisk with an electric mixer until stiffly peaking. Tip the bowl – the egg whites are ready if they do not slide around in the bowl.
  3. Continue whisking the egg whites adding the sugar just 1tbsp at a time. Combine the vanilla, cornflour and vinegar, stir until smooth then whisk in.
  4. Spoon the mixture into a large piping bag fitted with a large star nozzle. Pipe a 20cm circular base, next pipe large swirls around the edge, then pipe a little swirl in between each . Repeat to make a second meringue case.
  5. Bake for 11/2 hours until firm. Leave the meringues to cool in the turned off oven wth the door open. Store in an airtight tin until needed.
  6. Put the blueberries into a pan with the wine and 1tbsp caster sugar. Cook for 3 mins, just to soften, then remove the blueberries and set aside. Heat the syrup until reduced to 2tbsp.
  7. Whip the cream with 1tbsp sugar until softly peaking. Stir in the orange zest and juice. Put the pavlova on serving dish, carefully peeling away parchment paper.
  8. Spoon cream into centre, then pile in the raspberries, blueberries, pomegranate and figs. Drizzle over the syrup to serve.

PER SERVING: 377 CALS, 20g FAT (13g SATURATED), 42g CARBs

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