Red Currant Christmas Pavlova
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
Preheat oven to 180 degrees
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.
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.
Spoon the meringue onto the baking parchment in a circle shape and flatten the top and smooth the sides.
Place in the oven and immediately turn the oven down to 150 degrees celsius and cook for 1 and ¼ hours.
Turn the oven off and leave in the oven overnight to dry out.
Take the pavlova off the tray and onto a plate. Add your cream and decorate it with Y.V.Fresh red currants and strawberries.