Christmas pavlova is a great show-stopping dessert, yet is surprisingly simple to make. Flavoured with orange & figs this makes a great table centrepiece.
Prepare 2 large baking trays by lining with either baking parchment or a silicone baking mat and preheat the oven to 120F.
If you are using whole eggs then separate the eggs whites and yolks, set aside the yolks for another use (mayonnaise, custard, etc) and place the eggs whites in a large mixing bowl.
Whisk the egg whites until they start to become frothy. Gradually add the sugar spoon by spoon and allow time in between for the sugar to be thoroughly whisked in.
Continue to incorporate all the sugar then add the cornflour & white wine vinegar and whisk until you have stiff peaks and the mixture is shiny.
Spoon the mixture onto the two lined baking trays and spread out into circles, making one slightly smaller than the other for the top of the pavlova. Using a spoon make sure the edges are slightly higher than the middle as this will allow for the cream to be filled in.
Place in the preheated oven for 1 hour, without opening the door. After the hour, check the meringues. You will want them to be completely set and feel like they are starting to pull away from the bade if lifted slightly. You may need to switch the trays from top to bottom and vice versa at this time if you are baking them in one oven. Alternatively if you have 2 ovens then we suggest you bake them separately. If they are not fully baked then continue to bake for another 10-15 minutes. After that time, turn off the oven but allow them to cool completely in the oven. Open the door now and again to let any steam or moisture out. Do not remove until fully cooled or the meringue will split if cooled too fast.
Sweetened Ginger Cream
Start by finely chopping the stem ginger and setting aside.
In a clean bowl, whisk the double cream until stiff then add the sugar, syrup and stem ginger pieces. Completely mix together.
Cover and place in the fridge until you are ready to assemble the pavlova.
Topping & Assembly
Once the meringues are fully cooled you can start to assemble. On a large plate or cake stand, place the larger of the 2 meringues. Top with half of the whipped ginger cream. Next add the smaller meringue and and top with the remaining whipped ginger cream.
Prepare the orange segments by peeling the oranges and then cutting in segments between the white pith to form wedges. Set aside until the figs are prepared.
In a small pan, melt the butter gently, add the sugar and allow to melt into the butter. Place the halved figs into the pan skin side up and allow to gently cook until just turning soft and sticky. Finish the figs with a splash of cointreau and remove from the heat.
To finish assembling the pavlova, top the ginger cream with the orange segments then the warmed figs. Drizzle the sauce from the figs all over the top and down the sides. Serve immediately.
Notes
The meringues in this recipe can be made up to 1 week ahead of time and kept in a cool place in an airtight container until ready to assemble.
If you prefer other fruits, then feel free to substitute or add any others of your choice.
Nutrition Facts
Christmas Pavlova
Amount Per Serving
Calories 415Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 14g88%
Cholesterol 80mg27%
Sodium 65mg3%
Potassium 163mg5%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 50g56%
Protein 4g8%
Vitamin A 940IU19%
Vitamin C 14mg17%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •