Red Currant Christmas Pavlova

December 14, 2018

The countdown to Christmas is on and we have the perfect pavlova to get you through the big day! 



  • 4 egg whites

  • 250g caster sugar

  • 2 teaspoons cornflour

  • 1 teaspoon vanilla extract

  • 1 teaspoon white wine vinegar

  • Y.V.Red currants

  • Strawberries

  • Cream



  1. Preheat oven to 180 degrees

  2. Whisk egg whites with a pinch of salt until they reach the soft peak stage. Whisk in the caster sugar a third a a time until the meringue is stiff and shiny. Add in the vanilla essence, cornflour and white wine vinegar.

  3. Draw a 20cm circle on the baking parchment, place blobs of meringue on a baking tray and turn the greaseproof paper over and stick the baking parchment down onto the tray.

  4. Spoon the meringue onto the baking parchment in a circle shape and flatten the top and smooth the sides.

  5. Place in the oven and immediately turn the oven down to 150 degrees celsius and cook for 1 and ¼ hours.

  6. Turn the oven off and leave in the oven overnight to dry out.

  7. Take the pavlova off the tray and onto a plate. Add your cream and decorate it with Y.V.Fresh red currants and strawberries.




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