Festive pavlova - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Festive pavlova By You Magazine - December 23, 2018 A festive pavlova is a great alternative to your typical Christmas pudding – cover yours in thinly sliced fresh figs or berries or seasonal fruit, with pomegranate seeds and chopped pistachios scattered over the top. Chris Alack SERVES 6 FOR THE MERINGUE 6 large egg whites at room temperature 35g white caster sugar 1 tbsp cornflour 1 tsp white wine vinegar FOR THE DRIZZLE 300g red plums 30g caster sugar juice of ½ lemon ON TOP 300ml double cream thinly sliced fresh figs or berries or seasonal fruit pomegranate seeds and chopped pistachios for scattering icing sugar for dusting 1. Preheat the oven to 220C/200C fan/gas 7. Cut out a circle of baking paper about 23cm in diameter and place this on a baking sheet. Whip the egg whites in a large bowl using an electric whisk until they form stiff peaks, then scatter over the caster sugar a few tablespoons at a time, whisking well with each addition. Gradually whisk in the cornflour, then the vinegar, until you have a stiff, glossy meringue. 2. Spoon the meringue on to the paper circle, taking it almost to the edge, and swirl the top with the spoon. Place in the oven, reduce the temperature to 130C/110C fan/gas ½ and bake for 1½ hours. Remove from the oven and leave to cool before peeling off the paper and placing the meringue on a serving plate. 3. For the drizzle, slice around each plum to the stone and place in a small pan with the caster sugar and lemon juice. Cover and cook over a low heat, stirring as necessary, for 15 minutes or until the plums are soft and sitting in a pool of juices. Discarding the stones, whiz the plums in a processor with 3 tablespoons of the cooking juices to a smooth purée. Pour into a bowl and leave to cool. 4. Shortly before serving, whisk the cream in a large bowl to fluffy peaks and spoon on to the centre of the meringue. Arrange your figs, berries or seasonal fruit on top of the festive pavlova and swirl over the drizzle. Scatter over a few pomegranate seeds and chopped pistachios, dust with icing sugar and serve as soon as possible. Recipes by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved