This winter pavlova recipe is one of our secret showstoppers – ideal for whipping up (literally) when you want to indulge in the winter months.
Ingredients: (for 6-8 guests)
For the meringue
210g Egg Whites (approx 7 eggs)
350g Caster Sugar
1 tbsp Cornflower
1 tbsp White Wine Vinegar
1tsp cocoa powder
For the filling
600ml double cream
2tsp Icing Sugar, to taste
1 punnet fresh blackberries
4 x fresh figs
25g Cocoa nibs
200g 70% Dark Chocolate
Firstly, line two flat trays with baking parchment, use a bowl or plate as a circle to draw around to give a guide for
the piping of the meringue
Place the egg whites in a clean bowl and whisk on medium speed until you have medium-stiff peaks. Top tip – aim
to build up lots of small bubbles slowly, as this will create a more stable meringue
Once your peaks have formed, slowly add the caster sugar and whisk on a low speed until it’s dissolved. Test this
by rubbing meringue between your fingers; it should feel smooth. You can add a teaspoon of warm water to help this
Fill a piping bag with the meringue and pipe onto the space you’ve drawn in each tray, spiralling from the middle
outwards. Keep them even and the bottom layer as flat as possible on top – this will make it easier to stack later
Using a sieve, lightly dust the top of the meringue with a little cocoa powder.
Bake overnight or for 6 -8 hours at 90C. Once cooked, allow to cool completely
This can be done in advance and stored in an airtight container until ready to decorate and serve.
To Serve, gently melt the chocolate over a bain-marie, then set aside to cool a little.
Lightly whip the double cream and icing sugar together until thick, cut half the blackberries in half lengthways and keep the other whole and cut the figs into quarters. Layer up the two meringues with the whipped cream, blackberries, cocoa nibs and top with the figs.
Drizzle the dark chocolate over the whole thing, and your Winter Pavlova is ready to serve!
USE UP THOSE YOLKS…
Hollandaise to serve with poached eggs and smoked salmon. Enrich your sausage
meat Christmas stuffing with them. A boozy custard for the Christmas pudding.
A truffle oil mayonnaise for indulgent boxing day turkey sandwiches.