This classic Australian dessert never fails to impress. The fluffy, crunchy, and chewy meringue base acts as the perfect vessel for sweetened, vanilla-flavoured cream and colourful, juicy fruit. Although pavlova is more commonly made in the summer with strawberries, raspberries and other red berries, using clementines makes this a winning winter version, and a great alternative to Christmas pudding. You can make the meringue base in advance and store it in an air-tight container for up to four days. This recipe uses a little bit of orange liqueur but leave it out or substitute with clementine juice for a child-friendly version
- 6 eggs, whites only
- 280g caster sugar
- 1 tsp cornflour
- 250ml whipping cream
- 1 tsp vanilla extract
- 75g icing sugar
- 4 clementines, segmented
- 2 tsp orange liqueur
Preheat the oven to 150°C/300°F/Gas Mark 2.
Line a baking tray with baking parchment and use a pencil to lightly draw a large circle on the parchment, about 20cm in diameter.
For the meringue: put the egg whites in a large bowl and use an electric mixer to whisk until soft peaks form. Gradually add the sugar, a little at a time, until it’s all incorporated and stiff peaks form when the beater is removed. Carefully fold in the cornflour with a metal spoon.
Spoon the meringue mixer onto the baking parchment, using the circle as a guide. Bake in the oven for 1¼ hours. Turn off the oven, open the oven door a little and leave the meringue inside to cool completely.
For the filling: use an electric mixer to whisk the cream, vanilla extract and icing sugar until stiff peaks form when the beater is removed.
Put the meringue on a serving dish, spoon on the cream mixture and top with clementine pieces, drizzled with orange liqueur and serve.
Top tip for making Clementine pavlova
Add extra colour by including pomegranate seeds to the topping