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.
Add extra colour by including pomegranate seeds to the topping