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Christmas pavlova

One large Christmas pavlova

Christmas pavlova

Name: Christmas pavlova
Prep time: 35 min
Cook time: 3 h 30 min
Total time: 4 h 5 min
Yield: 8
Ingredients: 4 satsumas or clementines, peeled, pith removed and cut into thin rounds crosswise; 25g shelled pistachios chopped; 25g dark chocolate grated; small handful of mint leaves; 1 orange zested; 4 egg whites; 275g caster sugar; 1 tsp vanilla extract; 2 tsp cornflour; 1 tsp white wine vinegar; 400ml double cream; 2 tbsp icing sugar plus extra to serve; 2 tbsp rum or brandy; 6 tbsp vegetarian mincemeat

Anna Glover

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Serves 6 - 8

More effort

Prep: 35 mins

Cook: 3 hrs and 30 mins

plus 2 hrs cooling

A star rating of 4.5 out of 5.7 ratingsRate

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Transform your usual Christmas pavlova with the addition of clementines, pistachios, mint and dark chocolate, plus a mincemeat and rum-infused cream filling

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 satsumas

or clementines, peeled, pith removed and cut into thin rounds crosswise
25g shelled pistachios

chopped
25g dark chocolate

grated
small handful of mint leaves
1 orange

zested

For the meringue

4 egg whites
275g caster sugar
1 tsp vanilla extract
2 tsp cornflour
1 tsp white wine vinegar

For the cream

400ml double cream
2 tbsp icing sugar

plus extra to serve
2 tbsp rum

or brandy
6 tbsp vegetarian mincemeat

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Nutrition: Per serving (8)

kcal519
fat30g
saturates18g
carbs55g
sugars52g
fibre2g
protein4g
salt0.1g

Method

step 1

Heat the oven to 140C/120C fan/gas 1. For the meringue, whisk the egg whites to stiff peaks in the bowl of a stand mixer fitted with the whisk attachment. With the motor running at a medium-high speed, add the sugar, 1 tbsp at a time, making sure it’s well combined and stiff again before adding more. Continue whisking until all the sugar has been incorporated and the meringue looks stiff, glossy and holds tall peaks when the beaters are lifted. Briefly whisk in the vanilla, cornflour and vinegar.
step 2

Spoon the meringue onto a baking sheet lined with baking parchment, and smooth out into a roughly 21cm circle that’s about 4-5cm deep. Bake for 1 hr 30 mins, then turn off the oven and leave the meringue inside with the oven door closed to dry out and cool completely, about 2 hrs.
step 3

For the cream, whip the cream, sugar and rum or brandy together until just starting to thicken. Fold in the mincemeat gently to create a marble effect, then spoon the cream over the cooled meringue. Top with the satsuma slices, chopped pistachios, grated chocolate, mint leaves and orange zest. Dust with a little icing sugar to finish.

Recipe from Good Food magazine, Vegetarian Christmas 2022

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A star rating of 4.5 out of 5.7 ratings

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